Cinnamon Sweet Potato Ice Cream with Toasted Walnuts

18 rater(s)

1 medium sweet potato or yam, baked until soft (stop worrying about size, it won’t make that big of a difference)*
1 3/4 c fresh coconut milk or 1 (14 oz) bpa free canned coconut milk
1 tsp. vanilla extract
2 tbsp. cinnamon (the more the better. duh.)
sprinkle of nutmeg
pinch of sea salt
1/3 c walnuts, roughly chopped
2 tbsp. coconut oil
1/4 tsp. vanilla extract
more cinnamon
one more pinch of sea salt

First, bake your sweet potato. So poke a crap ton of holes in it using a fork.
Preheat oven to 400 degrees and place your sweet potato on a baking sweet.
Bake for 35-45 minutes or until your sweet potato is soft to the touch. The longer you bake it and the gushy-er it gets, the sweet it will be.
Let sweet potato cool and remove the skin.
Place sweet potato in a food processor along with your coconut milk and puree until smooth.
Then add your vanilla extract, cinnamon, nutmeg, and pinch of salt and puree one more time.
Place in fridge to cool for 30min.-1 hour depending how warm your sweet potato was.
Add cooled mixture to your ice cream maker and follow the directions.
While your ice cream churns, pull out a small saucepan, place under medium heat and add your 2 tablespoons of coconut oil along with ¼ teaspoon vanilla extract.
Then add your walnuts and mix around to help the coconut oil coat on all sides.
Let your walnuts begin to roast. After a minute or so, they will become fragrant and then add your cinnamon and a bit of salt. Keep flipping around your walnuts so they do not burn and they can coat in the cinnamon.
Add more cinnamon if you want. I did.
Once your ice cream is done, top with walnuts. I also topped mine with a bit of sunbutter.