vegan vanilla blender ice cream with salty sweet potato fries and rhubarb-raspberry sauce.
Needs Salt
Needs Salt
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 5 ingredients, 10 minutes and a high-speed blender is all you need to whip up this thick, creamy and super delicious vegan ice cream. It’s easy. And non-messy. No egg yolks, no churner, no unhealthy fats, and no compromising on flavor or texture! It’s like a miracle. It’s perfect.
  • 40 minutes
  • 2 huge servings
  • 1 cup raw cashews
  • 1 1/3 cups coconut milk
  • 3 tablespoons
  • pure cane sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 large sweet potatoes
  • 1 tablespoon arrowroot starch
  • 2 tablespoons coconut oil
  • 1 tablespoon pink salt
  • 2 teaspoons paprika
  • 1/4 teaspoon turmeric
  • rhubarb
  • 1/4 cup rhubarb
  • raspberry preserves
  • 1-2 tablespoons unsweetened almond milk

Instructions

Comments

Log in or Register to write a comment.