0 from 12 votes
Paleo Purple Sweet Potato "Ice Cream"
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 7 servings
Calories: 177 kcal
Course:
Dessert
Cuisine:
American , International
Ingredients
- 15 oz can full fat coconut milk
- 1 medium purple sweet potato (1 cup mashed)
- 1 scoop grass fed vanilla whey protein
- 1/4 cup pure maple syrup
- 1 vanilla bean seeds scraped from pod
- Optional: 1 1/2 tbsp whipped cream vodka (not Paleo, but helps keep ice cream from freezing solid)
Instructions
- Add 1 cup of water to the bottom of an Instant Pot, then add the steamer rack and sweet potato on top. Turn Instant Pot to high pressure for 20 minutes and manually release the pressure.
- Remove skin from sweet potato and mash.
- Add 1 cup of sweet potato mash to a blender, along with all other ingredients. Blend for about 1 minute - you want the ice cream to be smooth and to incorporate some air into the mixture for extra creaminess.
- Freeze for 4-6 hours before serving.
Cup of Yum
Nutrition Information
Calories
177kcal
(9%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
10g
(15%)
Sodium
50mg
(2%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 177
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Sodium | 50mg | 2% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.