Sweet Potato, Coconut and Peanut Butter Ice Cream

Recipe by Australian Sweet Potatoes

Sweet Potato ice-cream enhanced with coconut and peanut butter is a delightfully easy vegan, no churn ice cream recipe.

Prep 15 min, plus chill and freezing timeCook 1 hourServes 4Makes 800ml

Ingredients

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