Sweet Potato Pecan Ice Cream

  • 3/4 cup sweet potato puree
  • 1 banana, frozen
  • 1/4 cup almond milk (or other non-dairy milk)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup chopped pecans
  • Serve with: extra pecans and maple syrup
  1. Put the sweet potato puree, banana, almond milk, maple syrup and vanilla extract in a high-speed blender and whiz until completely blended. Stir in chopped pecans.
  2. Pour into a small container, cover and freeze until firm, about two to three hours. You’ll want to stir it once or twice during that time so it freezes evenly.
  3. Top with extra pecans and maple syrup, and nom!

Courtesy of https://queenofzucchini.wordpress.com/

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