Vegan Coconut Purple Sweet Potato Ice Cream
This paleo & vegan Purple Sweet Potato Ice Cream recipe was sent to me by a friend who happened to come across it.
I thought “Hmmm … it sounds interesting and I have an ice cream maker. Why not?” And so began my interesting journey to make this ice cream.
I thought my first challenge would be finding purple sweet potatoes, but I found them at the local grocery store. It’s funny I had never seen them before. Have you seen one? The ones I found were small so I purchased a few of them not knowing how many I would need for this recipe.
Purple Sweet Potatoes
I cleaned, peeled and diced them until I had enough for 3/4 cup.
Purple Sweet Potatoes
I found I had too many so I set the others aside and used them in another recipe.
Next, I boiled the diced potatoes. (Yes, I know I have too much water in the pot for the amount of potatoes.)
Boil the purple sweet potatoes
Once the potatoes were soft, I added them to a blender along with the full fat coconut milk, the maple syrup and the arrowroot powder. Then I whizzed it all together until it was nice and smooth.
Next I threw (well, not literally) the smoothed ingredients back in the pot and brought it to a boil. After boiling, I took the saucepan off the stove and whisked it until it was thickened. I then added the vodka along with the vanilla and blended it all together.
Whisk the ingredients together
Ahhh ~ did you see the odd ingredient I added to this? Vodka. I do not drink alcoholic beverages and will occasionally use wine in some recipes so this was a stretch for me to use it. However, the vodka helps to keep the ice cream soft when it freezes. Unfortunately, when I asked my husband to pick up some vodka on the way home, I forgot to tell him I only needed two tablespoons. Guess I’ll be making a lot more ice cream. (smile)
Now the waiting began as this has to chill overnight. And this is where it became quite interesting for me.
The next day, I took the container with the smoothed ingredients out of the refrigerator. I already had my ice cream maker ready to go.
I took a spoon and mixed it up a little.
It seemed a little hard to me but I figured it had to be chilled before going into the ice cream maker. Still, it seemed stiff.
But, I decided to plod along and started adding it to the ice cream maker base before it started to get warm. Unfortunately, something was not right. The ice cream maker didn’t seem to be moving exactly as I expected. So, I stopped it and looked inside.
The ice cream had frozen at the bottom. My refrigerator apparently made the ingredients too cold for the ice cream maker. Blah.
Undeterred, I put the ingredients back in the refrigerator and, after cleaning it I put the ice cream base back in the freezer and decided to try again the next day.
Knowing that my refrigerator must be colder than Aimee’s at Wall Flower Kitchen whose recipe this is, I took out the ingredients from the refrigerator and every 15 minutes (for about 45 minutes) stirred the ingredients until they were a little more liquid-y and soft.
Then I got the ice cream maker out again and started it.
This time, success!!!
The ice cream came out smooth and tasted quite good! Two out of three people in our house really liked it ~ the one person (who shall remain nameless) kept comparing it to “real” ice cream and said it tasted a little grainy.
But this is a great and healthy recipe. Really!
Coconut Vegan Purple Sweet Potato Ice Cream
Are you ready to try this recipe? If so, head over to Wall Flower Kitchen and check out Aimee’s full recipe.
For other paleo recipes, click here.