I’m wrapping up two weeks of hosting my mother and youngest brother on their first ever overseas trip. Like me, Japan was the first foreign country they have ever traveled too. I’ve been chef, tour guide, laundry maid, pseudo-translator, allergy-friendly checker, plan-maker, and general battleaxe, as Fred Mertz would say. We’ve been touring for a good part of their stay, and Jake has been tortured by the ubiquitous soft cream stands at every tourist locale. I promised him that when we got back to my apartment we’d make ice cream, customized to his order. I’m working on a chocolate fudge recipe right now for him while he is gallavanting around Tokyo Disneyland. What a hard life that kid leads, even with multiple food allergies 😉
Last September I did a guest post for Rachael of La Fuji Mama on my favorite recreation of a Japanese dessert. For more on the Japanese soft cream craze, how I avoided death by sweating, and how to make this recipe purple, check out the original post here.
Kate’s Dairy Free Sweet Potato Soft Cream
Makes 4 Japanese-sized servings
Reposted with permission from www.lafujimama.com
Recipe Notes: This recipe is simple, but just requires some prep time. The day before I want to make it, I usually roast the sweet potatoes if I haven’t already, soak the dates overnight, and make sure my ice cream bowl is in the freezer. You can use any variety of sweet potato here. If you can get your hands on some purple sweet potatoes, I suggest adding a squeeze of lime juice for a tropical flavor.
1 cup mashed sweet potato flesh, either roasted or steamed in the crockpot
1 (14-ounce) can full fat coconut milk, Native Forest is BPA-free
1/2 medium avocado
6-8 dates, soaked until plump
1/4 cup almond or coconut milk
Remove the pits from the dates, if using. Blend all the ingredients together until smooth and creamy. Add the mixture to your ice cream maker and freeze according to manufacturer directions. Mine took about 20 – 25 minutes. Serve immediately.
This ice cream is best eaten the day you make it—after all, you don’t take soft serve home from the vendor and freeze it. That being said, I usually can’t eat an entire batch on my own, so I freeze it in individual servings and let thaw for about 10 minutes. You can also re-blend the ice cream with a banana & milk of choice for a delicious shake!
- 1 cup mashed sweet potato flesh, either roasted or steamed in the crockpot
- 1 (14-ounce) can full fat coconut milk, Native Forest is BPA-free
- ½ medium avocado
- 6-8 dates, soaked until plump
- ¼ cup almond or coconut milk
- Remove the pits from the dates.
- Blend all the ingredients together until smooth and creamy.
- Add the mixture to your ice cream maker and freeze according to manufacturer directions.
- Serve immediately.
Shared at Real Food Wednesdays, Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Party Wave Wednesdays, Healthy2Day Wednesday, Whole Foods Fridays, Full Plate Thursdays, Wellness Weekend, Thank Your Body Thursday, Gluten Free Fridays, Fat Tuesdays, Traditional Tuesdays, Alive & Thrive Thursday