Description
No churn vegan Snickers ice cream that’s easy, creamy yet dairy free, and swirled with delicious caramel ribbons! A bite of crunchy peanuts, chocolate chips, and vegan caramel sauce in every scoop!
Ingredients
Scale
- 14 ounces Japanese sweet potato, cooked + skin removed
- ½ cup coconut cream
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ½ cup vegan date caramel sauce made with Joolie’s organic pitted dates
- ½ cup peanuts
- ½ cup vegan chocolate chips
Instructions
- Line an 8” loaf dish with parchment paper.
- In a large food processor, blend the sweet potato until smooth.
- Add in coconut cream, maple syrup, and vanilla extract and puree until smooth.
- Pour the sweet potato ice cream batter into the baking dish.
- Sprinkle in the peanuts and chocolate chips on to the ice cream batter and mix in thoroughly.
- Place dollops of date caramel sauce on top of the sweet potato ice cream batter, and lightly swirl the caramel into the ice cream, making sure not to over-stir and lose the ribbons of caramel.
- Add any additional peanuts and/or chocolate chips on top if desired.
- Place the ice cream into the freezer to freeze for about 4-5 hours.
- Allow to thaw for 15 minutes before serving!
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 33
- Sodium: 16
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 3
- Protein: 6