What You Need:

• 1 and 1/2 cups full fat coconut milk
• 1 tbsp tapioca flour (can substitute arrowroot powder here, if desired)
• 1/4 cup pure maple syrup
• 1 - 1 and 1/2 cups purple sweet potatoes (chopped and boiled)
• 1 and 1/2 tsp pure vanilla extract or 1 -2 vanilla beans (I used vanilla beans) 2 scoops Vanilla Sneakz Protein Powder

How You Make It:

(Be sure to read full recipe prior to starting!)

• Add coconut milk, flour, syrup and sweet potatoes to a high-powered blender (I use a Vitamix), and blend until completely smooth.
• Next, transfer mixture to a saucepan and bring just to a boil. Once boiling, immediately remove from heat, and whisk continuously until mixture is thickened up a bit.
• Then, pour into an airtight container and chill overnight (approx. 8 hours)
• In the morning, or after 8 hours’ time, remove from freezer and finish one of the following ways:
• Using an ice cream maker: Add mixture to ice cream maker and churn per the maker’s instructions. During the churning process add in the Sneakz Protein Powder and the vanilla bean(s) or extract. Then re-set in the freezer as instructed.
• Using a stand mixer: Freeze bowl overnight if possible, while freezing ice cream mixture initially. Then use the paddle attachment for your mixer to mix ice cream that way, on low speed. During this process, add in the Sneakz Protein Powder and the vanilla bean(s) or extract. Then serve immediately or let slightly re-set in the freezer prior to serving.
• Using neither of the above: If you do not have an ice cream maker or a stand mixer, simply whisk the mixture very well before initially freezing. Then, every couple hours whisk again, as it is freezing so that it does not ever become too hard or icy. - If using this method, make ice cream in the morning, so that you have time throughout the day to whisk.