Sweet Potato, Coconut & Peanut Butter Ice-cream

Recipes

8 Aug

Recipe: Sweet Potato, Coconut & Peanut Butter Ice-cream

Ingredients:

Method:

Preheat oven to 200°C/180°C fan forced. Prick sweet potato all over with a small sharp knife. Spray with oil and bake for about 1 hour or until tender. Cool slightly before removing skin. Chill until cold.
Process sweet potato, coconut milk, syrup, peanut butter and paste until smooth. Chill mixture for 30 minutes until cold
Churn ice cream until desired consistency before pouring into a 1-litre capacity dish. Freeze until firm. Stand at room temperature until softened before serving in waffle cones. Sprinkle with nuts & enjoy!

*Made in collaboration with Australian Sweet Potatoes.

Hi! My name is Rebecca Gawthorne (aka “Nourish Naturally”).

I’m an Accredited Practising Dietitian, Accredited Nutritionist and a member of the Dietitians Association of Australia.

My food philosophy is NOURISH NOT RESTRICT.

I believe that health is about nourishment, not restriction; about choosing to nourish your body, not deprive it.

I want to help you fuel your body with lots of plant foods to ENERGISE and THRIVE, while still enjoying the foods you love with balance.

Because when you nourish yourself with enough healthy food without restricting your favourite foods, you’ll find the perfect balance.

Let’s nourish together!