- Serves: 2 servings
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 medium sweet potato or yam, baked until soft (stop worrying about size, it won’t make that big of a difference)*
- 1 3/4 c fresh coconut milk or 1 (14 oz) bpa free canned coconut milk
- 1 tsp. vanilla extract
- 2 tbsp. cinnamon (the more the better. duh.)
- sprinkle of nutmeg
- pinch of sea salt
- 1/3 c walnuts, roughly chopped
- 2 tbsp. coconut oil
- 1/4 tsp. vanilla extract
- more cinnamon
- one more pinch of sea salt
Instructions
- First, bake your sweet potato. So poke a crap ton of holes in it using a fork.
- Preheat oven to 400 degrees and place your sweet potato on a baking sweet.
- Bake for 35-45 minutes or until your sweet potato is soft to the touch. The longer you bake it and the gushy-er it gets, the sweet it will be.
- Let sweet potato cool and remove the skin.
- Place sweet potato in a food processor along with your coconut milk and puree until smooth.
- Then add your vanilla extract, cinnamon, nutmeg, and pinch of salt and puree one more time.
- Place in fridge to cool for 30min.-1 hour depending how warm your sweet potato was.
- Add cooled mixture to your ice cream maker and follow the directions.
- While your ice cream churns, pull out a small saucepan, place under medium heat and add your 2 tablespoons of coconut oil along with ¼ teaspoon vanilla extract.
- Then add your walnuts and mix around to help the coconut oil coat on all sides.
- Let your walnuts begin to roast. After a minute or so, they will become fragrant and then add your cinnamon and a bit of salt. Keep flipping around your walnuts so they do not burn and they can coat in the cinnamon.
- Add more cinnamon if you want. I did.
- Once your ice cream is done, top with walnuts. I also topped mine with a bit of sunbutter.
