Ingredients:
1 large sweet potato (approx. 300g)
200g cashews, soaked
1 × 400ml can coconut milk
1 tsp ground cinnamon
2 tsp vanilla powder
1 tbsp coconut oil
8 Medjool dates
2 tbsp natural syrup, optional
100g Dark Chocolate, optional – if you want to make into choc ices
Elevate it: 1 tbsp maca powder, 1 tsp bee pollen, 1 tbsp tocotrienols, 5 tbsp cacao powder (for a chocolate version), a handful of cookie dough pieces.
Method:
Preheat the oven to 200°C /gasmark6
- Prick the sweet potato with a fork or knife and then bake for 50–60 minutes, until soft and beginning to caramelise. Scrape the flesh (not exceeding 300g) into a blender, add the remaining ingredients apart from the chocolate, and blend on a high speed for 2–4 minutes, until smooth.
- For a tub of ice cream, pour the mixture into a dish or freezerproof container, cover with a reusable wrap and place in the freezer to set.
- For choc ices, pour the mixture into rectangular moulds or ice-lolly moulds and place in the freezer for 2–4 hours to set. When fully frozen, remove them from the freezer and carefully release them from their moulds. Place them on a cooling rack and coat in melted dark chocolate. I coat them twice for extra crunch. Return to the freezer after each coat to allow the chocolate to harden.
- Store both the tub and the choc ices in the freezer and remove 5 minutes before serving to allow them to thaw slightly.
If your ice cream sets too icy, carefully break it into smaller pieces using a knife and place in a food processor. Blend on the highest speed for 2–3 minutes, until smooth and thick, and serve as a soft-scoop ice cream. Alternatively, you can freeze the ice cream in muffin tin moulds and blitz them in the food processor before serving.