Makes: 15-20 servings Time: 20 min (+ 12 h wait time)
300 g (1 small) sweet potatoes
250 g (1 cup) 100 % peanut butter
400 ml (1 can) full-fat coconut milk
15 ml (1 Tbsp) maple syrup
15 ml (1 Tbsp) bourbon vanilla extract
130 g (1 cup) peanuts (unsalted)
150 g vegan dark chocolate
Notes and tips:
1. Those ice cream are on the heavier side so if you like lighter ice cream try the cheesecake or blueberry flavored ones (you can find the recipes in the dessert section on my website).
2. The ice cream will be stone-hard when you take them out of the fridge – that’s because we did not use the ice cream machine. You can also just separate them into smaller, serving size containers to make the defrosting time faster.
3. If you do have an ice cream maker – feel free to use it with this recipe!
4. Maple syrup – you can use soft dates, date syrup or skip that part if you want.
Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us reshape_official. We would love to see and share it!
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