Hazelnut Sweet Potato Ice Cream Recipe

dairy free : gluten free : grain free : refined sugar free : paleo : vegan

Hazelnut Sweet Potato Ice Cream

INGREDIENTS

2 cups chopped sweet potato

1 cup hazelnuts - dry roasted, unsalted

1 cup hot water

5 tbsp maple syrup

1/2 tsp flaky sea salt - I love SALTERY's Duxbury salt!

1/2 tsp vanilla bean powder

1 tbsp coconut oil

METHOD

1. Place the sweet potato in a foil or parchment packet and roast at 450° for 25 mins

   
   

2. Combine the hazelnuts, hot water, let soak for 5 minutes

   
   

3. Add the maple syrup, salt and vanilla powder, blend until smooth

   
   

4. Add the roasted sweet potato and coconut oil to the blender, blend until smooth

   
   

5. Transfer to a freezer safe container and freeze until firm