Sweet potato Ice cream [vegan]

 This candy potato ice cream is like a summery cousin to autumn's pumpkin pie. This creamy and decadent cashew-primarily based ice cream is highly spiced and funky  no one would ever wager that it truely includes sweet potato! A topping of pecans complements the ice cream and in case you're feeling it, upload a dollop of coconut whipped cream. 

Ingredients for this ice cream-

1 medium sweet potato

1 cup almond milk

1 cup cashew,soaked overnight

3 tablespoon dark brown sugar

1/4 cup brown rice syrup

1 tablespoon maple or vanilla extract

1/4 teaspoon salt

1/2 tablespoon ground ginger

1/4 table spoon ground nutmeg

1 1/2 teaspoon ground cinnamon

pecans for toppings

bourbon for toppings

 PREPARATION -

1.The night earlier than you are making the ice cream, kick back the bowl of your ice cream maker in the freezer.

2.Preheat oven to 400°F. Poke some holes in the sweet potato with a fork, wrap in foil, and roast for approximately forty minutes until wonderful soft. allow cool.

3.Location the rest of the elements within the blender and pulse a few times to mix. once the potato is cool, peel the skin off and upload the flesh to the mixture in the blender and blend until superb smooth and creamy at medium to excessive speed.

4.Region the aggregate within the fridge for an hour or so as to chill it before you run it via your ice cream system. this may help make it freeze faster for your machine which creates a creamier texture for any ice cream recipe.

5. As soon as the combination is excellent and bloodless, run it in keeping with the instructions of your ice cream maker.

6. Place in freezer safe icecream container until ready to eat.

7. Defrost for 10-15 mins before scooping. 

8.Top with pecans or a splash of bourbon, if desired.