Saturday, 6 April 2013

Sweet Potato Ice Cream

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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