SWEET POTATO–GINGERBREAD ICE CREAM

SERVES

1 sweet potato, steamed, mashed, and frozen in ice cube trays, or 1 cup frozen sweet potato puree

1 frozen banana

4 fresh dates, pitted

2 tbsp almond butter or other nut or seed butter

1⁄2 cup (120 ml) full-fat coconut milk

1 1⁄2 tsp ground Ceylon cinnamon

1 tsp ground ginger

1 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 454kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 103.8g
Protein: 4.1g
Sugar: 65.8g
Sodium: 26mg

METHOD

In a blender, combine all of the ingredients and blend until smooth. Transfer to a bowl and freeze for 1 to 2 hours before serving as soft serve.