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Coffee Sweet Potato Nice Cream

Coffee Sweet Potato Nice Cream

Real talk, we can chow down on a pint of Ben & Jerrys with zero guilt added… but does that mean we’re going to stop searching for the perfect, nutritionally-packed alternative that won’t make us miss the original? Never.

We think we found a real winner with this one and you don’t even need an ice cream maker!! The only negative is you have to serve it immediately, as it does melt a bit faster than the standard stuff. An OK trade-off in our opinion, do you agree?

To kickoff National Candy Month, we incorporated our Coffee Manuka Honey Patties & ground coffee for a classic mocha flavor , but you could make a tasty version out of any of the five chocolate flavors.

We can’t wait to hear what you think about this divine creation! 

Mocha Sweet Potato I-can’t-believe-it’s-not Ice Cream

Ingredients:

  • 2 cups sweet potato (2 large sweet potatoes)
  • 2 bags PRI Coffee Chocolate Patties (sub out 5 salted caramel patties if you want added caramel flavor too)
  • 1 can lite coconut milk
  • ½ cup PRI Manuka Honey 200+
  • ½ tbsp vanilla 
  • 1 tsp ground coffee (for a strong coffee flavor add 1 tsp at a time until desired flavor)
  • ½ tsp PRI Flaky Sea Salt

Instructions:

  1. Preheat your oven to 400F. Line a cookie sheet with parchment paper and set aside.
  2. Clean the sweet potatoes, pierce them with a fork all over and then slice them in two halves. 
  3. Place the sweet potatoes flesh side down on the baking sheet and bake for 35-40 minutes until they start to bubble and caramelize.
  4. Remove from the oven and let cool.
  5. While the sweet potatoes are cooling, melt two bags of chocolate patties in a double boiler until fully melted. Then let cool.
  6. Once the chocolate and sweet potatoes are cooled, add them into a blender with one can of coconut milk, manuka honey, vanilla, ground coffee and flakey sea salt.
  7. Blend on high until smooth.
  8. Transfer the batter into a glass bowl with a lid and freeze for at least 30 minutes.
  9. Then transfer the batter into an ice cream maker and churn until desired consistency and thickness, then freeze overnight, or for 2 days to get extra firm and cold. (If you don’t have an ice cream maker, freeze and stir every hour or two until solid. Then freeze overnight.)
  10. Remove from the freezer right before you want to enjoy, scoop and serve immediately!.
  11. Enjoy! 
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