Ingredients

• 2 cans coconut cream
• 1 Tbsp gelatin
• 12 oz sweet potato, peeled and diced (use white sweet potatoes for the lightest color ice cream)
• 2 whole vanilla beans or 2 Tbsp vanilla extract
• 1/4 cup honey

Directions

1. Bloom gelatin in room temperature coconut cream in a saucepot until completely translucent (about 2-3 minutes). Add sweet potato, honey and vanilla beans or extract to the pot.

2. Bring to a simmer over medium heat. Reduce heat to maintain a simmer for 15 minutes.

3. Remove from heat. Remove vanilla beans, if using, and set aside.

4. Place coconut cream mixture in a blender and blend until a completely smooth puree forms. If using vanilla beans, slice open and scrape seeds out of the pod and add to the mixture; blend again to combine.

5. Chill in the refrigerator (go ahead and leave in the blender jar) for 4 hours.

6. Blend again for 30 seconds. Place in an ice cream maker and churn according to manufacturer’s instructions.

7. Transfer ice cream into a freezer-safe container and freeze 2-4 hours before serving.

8. Store leftovers in the soft zone of your freezer, or move to fridge for 1 hour before serving.

9. Note: green plantain, parsnip, and boniato root can all be used in place of the sweet potato. Since these are all less sweet roots, you may wish to add an extra tablespoon of honey.

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