Vegan Ube & Japanese Sweet Potato Creami

coconut-milk ube & Japanese sweet potato ice cream

Makes 1 pint · 187 kcal per serving

Ingredients

• 250 g Japanese Sweet Potato
• 180 g Coconut Milk
• 40 g White Sugar
• 3 g Ube Extract
• 2 g Vanilla Extract
• 2 g Salt

Method

1. 1. Roast the sweet potato whole at 400°F / 200°C until collapsing and caramel-soft, ~45–60 min, then scoop the flesh and cool.
2. 2. Shake the can before measuring so the separated cream and liquid go in together.
3. 3. Blend the sweet potato with the coconut milk, sugar, ube, vanilla, and salt until completely smooth; it's a thick base, so thin with a splash of water if it's too stiff to blend.
4. 4. Pour into a Ninja Creami pint to the max-fill line, cover, and freeze flat 24 h.
5. 5. Spin on the Ice Cream setting, then re-spin once or twice until creamy; coconut fat freezes harder than dairy, so it usually needs an extra pass.
6. 6. Add a splash of coconut milk if it looks crumbly.
7. 7. Serve right away; it firms up fast.