Vegan Strawberry Ice Cream
60% frozen strawberries
40% cooked, peeled and frozen sweet potatoes
Agave Sirup to sweeten
Almond milk until it gets a thick, creamy consistency
Optional toppings: grated tonka bean, cacao nibs, coconut chips, lemon zest, fresh strawberries
Steam the sweet potatoes, then peel and cut them in small cubes. Freeze the strawberries and the sweet potatoes. Next, add the frozen ingredients in a high seed blender and add the almond milk little by little until you get the desired consistency. Lastly, add the agave sirup to get your desired sweetness. Enjoy it fresh as it won't stay creamy when freezing it.