This is the best lowfat vegan ice cream EVER! My modifications to the video recipe follow:
- 1 cup cooked yellow (or white) meat sweet potato *OR* use same amount of bananas *OR* use both!
- 1 1/4 C non-dairy milk, I use homemade lowfat (diluted 1:5 ratio w/ water) almond milk [I really do not measure carefully. MY GOAL IS TO GET A THICK MILK-SHAKE TYPE CONSISTENCY IN MY BLENDER BEFORE FREEZING.]
- 1/4 cup (or less!) soaked cashew pieces
- few pre-soaked deglet or medjool dates
- 2 tbsp oat flour (I make this flour by blenderizing a scoop of dry uncooked oatmeal). I often *exclude* this ingredient altogether
- 1/4 tsp vanilla powder
- 1/4 tsp salt
- For choco-flavor just add cacao powder to blender!
Instructions
- In a blender, add all ingredient and puree until very smooth. Transfer mixture to a CREAMi container and freeze. When fully frozen, place in CREAMi machine and set to ice cream function, running through that cycle twice. Serve!
NOTE: click on following links
A less expensive ice cream churner is either the
or this simple
Just freeze the mixture in the ice cube trays. The next day let the trays sit out on the counter for a few minutes, then pop them into the Yonana machine, or in the ice shaver churning machine & crank it!