Minimalist’s Purple Sweet Potato Ice Cream (Dairy-free and Gluten-free)

After reading about the lilac sweet potato soft serve in an Oreo waffle cone available at select McDonald’s in Hong Kong this past summer, we were curious to make a version of our own. Something simple, dairy-free, and gluten-free. We didn’t have an ice cream maker, but we did have a high speed Vitamix. Here’s what we came up with.

Ingredients:

• 1 ½ lb of purple sweet potato
• 2 cups reduced fat coconut cream
• 1 cup almond milk, and 1 1/2 cup almond milk reserved for later
• ¼ cup maple syrup
• 2 tsp vanilla extract
• Trader Joe’s Gluten Free Joe-Joe’s Sandwich Cookies

Directions:

1. 1. Steam the purple sweet potato to soften.
   2. In a high speed blender, combine the purple sweet potato, 2 cups coconut cream, 1 cup almond milk, 1/4 cup maple syrup, and 2 tsp vanilla extract.
   3. Blend until smooth.
   4. Transfer the mixture into an ice tray and place into freezer.
   5. Remove ice tray from freezer when frozen.
   6. Add the frozen potato mixture into the blender with another 1 1/2 cup of almond milk. Blend until smooth. Add a little more almond milk if needed. Adjust to taste.
   7. Serve it with some gluten-free sandwich cookies!