Nice cream has become one of my favorite treats to enjoy while following a plant based diet. And with us being in the heart of the holidays I thought I would share my new favorite nice cream recipe as a part of my WFPB holiday recipes! Growing up I was known to go back for seconds and thirds when the ice cream was brought out, and would proceed to spend the rest of the night feeling bloated, wishing I would have passed on the ice cream. I just wish I would have known sooner that I could enjoy the creamy deliciousness of ice cream without the incredible amount of fat and regret that so often accompanies it! When I discovered nice cream I was still skeptical thinking that it was nothing more than a dream to have a healthy fruit or starch based frozen treat taste anything like the ice creams I grew up eating. But then I thought why not make ice cream using my favorite food, the sweet potato! And with some ingenuity I was able to find some flavors and combinations of nice cream that have been a hit for my friends, family and whole dinner parties! Today's nice cream recipe is made with sweet potatoes as the base. I have cooked the sweet potatoes using my instantpot recipe. I then peel and cube the cooked sweet potatoes before I freeze them overnight or for atleast 5-6 hours. I have a ton of other nice cream recipes on my site if you want to head over and check them out. I really enjoy adding different variations of spices to my nice creams, so feel free to get creative and if you go ahead and give this recipe a try let me know what you think and share a picture on my facebook page of how it turned out for you.
Here's what you will need!
1/2 cup plant based milk
1 tbs maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
Place all of the ingredients into the food processor
Process together for 60-90 seconds (stopping and scraping the sides down if needed)
- Plant Based Gabriel