- 1 cup *homemade pecan and walnut 'cream' (homemade nut milk with very little water) (soak nuts overnight in refrigerator)
- 1 can full fat, organic coconut milk (refrigerate and only scoop the fat solids at the top, discard the water at the bottom) (refrigerate for overnight)
- 1 medium/small purple sweet potato (you can also use white here)
- 4 pitted medjool dates
- 1 tbsp non alcoholic vanilla extract
- 1/4-1/2 tsp sea salt (to taste)
- 1 scoop collagen peptides this is optional- omit if you want to keep it vegan
- chopped pecans
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Place can of coconut milk in the refrigerator and your ice cream attachment in the freezer overnight.
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Cover raw walnuts and pecans (or any nut of your choice) with filtered water in a glass container and refrigerate overnight.
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Drain and rinse nuts thoroughly, until water is clear.
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Place nuts in your food processor with 1/2 - 1 cup of filtered water. Blend thoroughly.
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Strain nuts through a nut milk bag.
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Peel and gently boil your purple sweet potato in filtered water- about 5 minutes.
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Set them aside to cool. (the liquid from this is very nutritious, you can use it for a tea or to cook other food in)
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Once the sweet potatoes are cooled, add them with ~1/2 cup of sweet potato liquid and 2 dates to a blender and blend until smooth and creamy.
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Measure into a saucepan 1 cup of sweet potato, 1 cup of nutmilk + scoop only the fat solids from your can of coconut milk- discard or use the coconut water for a different recipe.
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Add vanilla, salt, collagen and gently warm the liquid to incorporate everything evenly on very low heat- you do not want to scald/boil it.
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Set the mixture aside to cool.
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Set up ice cream maker and get your mixture started churning.
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Chop pecans and the remaining 2 dates and add to the ice-cream. It will take about 20 minutes to complete.
I would recommend not using store-bought nut milk because it will be more watered down, causing the ice cream to become too hard in the freezer. The homemade recipe for this ice-cream will instruct you to use very little water so you achieve a creamier nut milk consistency. *If you decide you want an easier route for the nut milk, you can soak cashews overnight and blend with the same amount of water- this will not need to be strained so long as you blend it for a long enough time.
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