Sweet Potato Ice Cream
-1 Medium sweet potato (baked)
-1/4 cup maple syrup (or sugar-free maple syrup)
-1 tsp vanilla
-1 ½ cups unsweetened almond milk
-1 scoop vanilla whey protein powder
-1/2 tsp pumpkin pie spice
-optional 1 tbsp sunflower butter or natural nut butter
After the sweet potato is baked or boiled (skin off), cut
into chunks and refridgerate with maple syrup until cooled and soft. Then put
all of the ingredients into the blender and blend until smooth. Transfer to a
ziplock container and freeze for 30-60 minutes.
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