Coconut & Purple Sweet Potato Ice Cream (Vegan)

 

 

 Ingredients

• 360 ml / 1 1/2 cups coconut milk full-fat
• 1 tbsp arrowroot powder*
• 60 ml / 1/4 cup maple syrup
• 1/2 cup purple sweet potato puree or 3/4 cup chopped boiled purple sweet potatoes
• 2 tsp vanilla extract
• Optional 1 tbsp alcohol, such as vodka or gin**

Instructions

1. Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
2. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
3. Stir in the vanilla and alcohol.
4. Pour into a container and chill overnight.

Instructions for using an ice cream maker

1. Once the mixture is chilled, you simply need to add it to yourice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.

Instructions without using an ice cream maker

1. If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
2. Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.
    
   http://wallflowerkitchen.com/coconut-purple-sweet-potato-ice-cream-vegan/