Sweet Potato ice-cream enhanced with coconut and peanut butter is a delightfully easy vegan, no churn ice cream recipe.
Ingredients
500g Sweet Potato
400ml can coconut milk
1/3 cup (80ml) maple syrup
2 tablespoons smooth peanut butter
2 teaspoons vanilla bean paste
Waffle cones and granulated peanuts, to serve
Method
Preheat oven to 200°C/180°C fan forced. Prick sweet potato all over with a small sharp knife. Spray with oil and bake for about 1 hour or until tender. Cool slightly before removing skin. Chill until cold
Process sweet potato, coconut milk, syrup, peanut butter and paste until smooth. Chill mixture for 30 minutes until cold
Churn ice cream until desired consistency before pouring into a 1-litre capacity dish. Freeze until firm. Stand at room temperature until softened before serving in waffle cones. Sprinkle with nuts
