Banana Peanut Butter Sweet Potato Ice Cream
Ingredients
2 cups cubed cooked sweet potato*
1 medium sized banana
¼ cup peanut butter (to preference)**
¼ cup powdered sugar
¼ cup maple syrup (to preference)
1/8 tsp xanthan gum (optional)
¾ - 1 cup non dairy milk (more or less as needed)
½ tsp vanilla extract
*The sweet potato can be boiled or roasted.
**We used an organic, lactose free, vegan brand of peanut butter in this recipe.
Directions
Add all of the ingredients with the exception of the maple syrup and the xanthan gum (if using) to a blender or food processor.
Blend until smooth, scraping down the sides of the blender jar as necessary. The ice cream should be fairly thick and smooth, adjust any of the flavoured ingredients, sweeteners or milk to achieve your desired consistency or taste. Add the maple syrup slowly to the desired sweetness. Blend until creamy. The xanthan gum can be added at this stage if you decide to use it, this will help to prevent the ice cream form “icing” up.
Scoop the ice cream into a freezer safe container and freeze until firm. A little salted caramel topping would be great with this, Enjoy!
Notes:
I leave my ice cream uncovered until it firms up. As the ice cream begins to firm up you can stir the mix from time to time to encourage the ice cream to set more evenly
.
For a lower carb version, leave out the powdered sugar; use more maple syrup as needed.
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