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.
Compare this recipe to Chocolate Peanut Butter Sweet Potato Nice Cream recipe.