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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.