Ingredients
* 1 cup pre-frozen boiled orange sweet potato chunks
* 2 pre-frozen ripe bananas, sliced before freezing
* 2–3 tbsp unsweetened peanut powder
* 1–2 tsp unsweetened cacao powder (start with 1 tsp and add more if desired)
* 2–4 tbsp unsweetened almond milk (only if needed to help blend)
* Optional: ½ tsp vanilla extract
Food Processor Method (Best Texture)
1. Let the frozen bananas and sweet potatoes sit on the counter for 3–5 minutes.
2. Add everything except the almond milk to the food processor.
3. Pulse several times.
4. Process continuously, scraping down the sides as needed.
5. Add almond milk **1 tablespoon at a time** only if the mixture won’t come together.
6. Blend until thick, smooth, and the consistency of soft-serve ice cream.
Vitamix Method
1. Add the almond milk first.
2. Add the frozen bananas and sweet potatoes.
3. Add the peanut powder and cacao.
4. Use the tamper while blending on high until smooth and thick.
5. Stop as soon as it becomes creamy to avoid melting it.
### Tips
* Want it sweeter? Use bananas that were very ripe before freezing.
* Want it more chocolatey? Increase the cacao to 2 tsp.
* Want stronger peanut flavor? Increase the peanut powder to 4 tbsp.
* For firmer, scoopable ice cream, freeze the finished mixture for **30–60 minutes** before serving.
Nutrition (Approximate)
Per entire batch:
* Calories: ~420–460
* Protein: ~18–22 g (depending on the peanut powder)
* Fat: ~3–5 g
* Fiber: ~14–16 g
This recipe fits well with the whole-food, plant-based approach. The sweet potato makes it surprisingly creamy while adding fiber and nutrients, the bananas provide the sweetness, and the peanut powder gives a peanut butter flavor with much less fat than regular peanut butter.
It tastes like a frozen chocolate-peanut butter pie filling, even though it contains no added sugar or oil.
Compare this recipe to PEANUT & ORANGE SWEET POTATO ICE CREAM.