The vegan recipe for Strawberry and Sweet Potato Ice Cream:
servings – 4
- 12 strawberries (wash, remove the leaves and dice)
- 300 g sweet potatoes (steam until tender, let cool, peel and cut into chunks)
- 1 tbsp coconut milk
- 1/4 cup cool boiled water
- Place all the ingredients in the blender and pulse until smooth.
- Transfer the mixture into an ice cream container and freeze for about 2 hours or until it sets.