Purple Sweet Potato Cardamom Nice Cream

*This is a sponsored post for Bolthouse Farms. All information and opinions shared are my own.

Did someone say vegan purple sweet potato ice cream spiced with cardamom? Let me tell you; it’s so good! This may just be my new favorite vegan dessert. On top of which, summer is just around the corner, and it's getting hot here in the PNW, so the timing is just right for some homemade nice cream. For this vegan purple sweet potato ice cream recipe, I used maple syrup as a sweetener which you could use more or less of to increase or decrease sweetness as well as added sugar content. 

Have you ever had purple sweet potatoes? They are delicious! Even more so than the traditional orange sweet potatoes if you ask me. Did you know that purple sweet potatoes are a great source of potassium, fiber, vitamin B-6, and are loaded with vitamin A and antioxidants? 

Homemade vegan ice cream is often made with coconut milk, but for this recipe, I used Bolthouse Farms® Plant Protein Milk. I was excited to try it in a nice cream recipe because personally, I'm not a fan of the taste of coconut milk, so a chance to try out a different plant-milk in its place was most welcomed. Bolthouse Farms® Plant Protein Milk is creamy as can be so it worked great in this vegan ice cream recipe. It contains 10 grams of plant protein per serving and 50% more calcium than traditional dairy milk. Bolthouse Farms® Plant Protein Milk comes in original, vanilla, unsweetened and chocolate, and it's available in the refrigerated section of your local grocery store. You can check out their store locator to find Bolthouse Farms® Plant Protein Milk near you.


Purple Sweet Potato Cardamom Nice Cream

vegan ice cream, vegan nice cream, homemade ice cream, dairy-free ice cream, homemade dairy-free ice cream


Ingredients

  • 1 cup Bolthouse Farms® Plant Protein Milk Unsweetened

  • 2 large (4 cups) purple sweet potatoes

  • 1/4 cup + 1 tablespoon maple syrup

  • 1 1/4 teaspoon ground ginger

  • 1 1/4 teaspoon ground cinnamon

  • 1/2 teaspoon Himalayan salt

  • 1/2 teaspoon ground cardamom

Instructions

  1. Peel sweet potatoes (doesn’t have to be perfect) and chop into large cubes.

  2. Steam for 15 minutes (or until soft).

  3. Set purple sweet potatoes aside. (Save water to use as a natural food coloring if you like.)

  4. Add purple sweet potatoes, Bolthouse Farms® Plant Protein Milk Unsweetened as well as all other ingredients into a blender (or food processor) and pulse until well combined and the mixture is smooth. Don’t over blend.

  5. Pour into a loaf pan (or another freezer safe pan) and place in freezer for 4-hours (until it is frozen).


If you’re loving this vegan ice cream recipe let us know by commenting below. Also, remember to share with us on social by tagging @Raepublic and #Raepublic!