Purple Sweet Potato Ice Cream with Blackberry Swirl

Description

Purple Sweet Potato Ice Cream

Ingredients

2 cans full fat coconut milk (~30oz)
1 1⁄2 cups peeled and steamed purple sweet potatoes
1⁄3 cups Maple Syrup
1 tablespoon Vanilla Extract
1 1⁄2 teaspoons Cinnamon (optional)
  -----------FOR THE BLACKBERRY SWIRL-----------
2 cups fresh blackberries
2 tablespoons sugar of choice

Instructions

  1. Preheat oven to 400 F.
  2. Peel and slice sweet potatoes into small rounds. Steam until fork tender and let cool to room temperature.
  3. Add coconut milk, cooled sweet potatoes, maple syrup, vanilla and cinnamon to a blender. Blend until completely smooth (about 1 min). Pour into ice cream maker.
  4. Meanwhile, toss washed blackberries with sugar and place on sheet tray. Roast for 15-20 minutes, stirring once or twice. Cool completely before adding to ice cream!
  5. When ice cream is finished, gently stir in cooled blackberries. Transfer to freezer-safe container and let harden to desired consistency. Enjoy!