Ingredients
* 2 & 3/4 cups orange sweet potato chunks (peeled, chopped, boiled, and frozen solid)
* 3/4 cup Medjool dates, pitted (soak in hot water for 10 minutes if very firm)
* 1/2 cup pure peanut butter powder (SOS-free)
* 1/2 cup to 1 cup cold unsweetened plant milk (add slowly as needed)
* 1 tsp vanilla extract
Instructions
1. Prep & Boil: Peel your orange sweet potatoes and chop them into small, even 1-inch cubes. Bring a pot of water to a boil, add the cubes, and cook for 10 to 12 minutes until fork-tender. Drain well.
2. Freeze Chunks: Spread the cooked potato cubes in a single layer on a parchment-lined baking sheet. Freeze for at least 4 hours until frozen completely solid.
3. Blend Instant Soft Serve: Place the rock-solid frozen sweet potato chunks, pitted dates, peanut powder, vanilla, and an initial 1/2 cup of plant milk into your high-speed blender or food processor.
4. Process: Blend on high, using the blender tamper stick to continuously push the ingredients down into the blades. If using a food processor, stop and scrape down the sides frequently.
5. Adjust Liquid: If the blades spin in place, add more plant milk 1 tablespoon at a time just until a thick, frosty, soft-serve consistency forms. Do not add too much liquid, or it will turn into a smoothie. Serve immediately!
Pro-Tips for Blender Success
* Use a Tamper: A high-speed blender tamper is essential here to keep the frozen chunks moving without needing to add excess liquid.
* Keep It Thick: Because orange sweet potatoes release more moisture as they thaw, work quickly so the friction of the blender blades doesn’t melt your ice cream.