Why does the name ‘blizzard’ sound so much better than ‘soft serve’? Frightening frigid storm = delicious?? It’s weird…but true. If you think about it, many ice cream treats have meteorological themed names: flurry, frosty, snow cone. And then you have the odd ones out that are named after days of the week (sundae) and the thing that rubber ducks do (float). And then you have soft serve…which is just kinda boring. So that’s why this is a Snickerdoodle Blizzard.
I promised you a chilly Snickerdoodle-inspired treat and here it is! But I need to tell you a surprising secret: there is no banana in this recipe!
I love banana ice cream, but it’s kinda old news, so I had a crazy idea to make soft serve out of sweet potato. It all started when I saw this sweet potato chocolate pudding recipe. And then after I saw this chocolate ice cream tower of tastiness from Brandi over at The Vegan 8 I had to try it myself!
But it’s not orange?! That’s because I used a Japanese sweet potato (red skin with white flesh), my current top sweet potato pick. They are so sweet. Almost creamy. I would go so far as to call them (vegan) buttery. A regular sweet potato will do, but obviously it will be more orange.
This ice cream is not instantaneous, but it’s still easy. You need to bake, blend, freeze overnight, blend some more, cookie-ify, then eat! I used Silk Unsweetened Cashew Milk in this recipe because it is the creamiest of the non-coconut non-dairy milks. Terrible for cereal (in my opinion), but great for ice cream! You can use any kind you like, but it might not be as super creamy.
- 1 medium Japanese sweet potato or regular sweet potato
- 3/4 cup Silk Unsweetened Cashew Milk
- 5 pitted medjool dates
- 1/4 cup Silk Unsweetened Cashew Milk for blending
- 2-3 Snickerdoodle Cookies
Bake the sweet potato in the oven or microwave. Scoop out the flesh and freeze overnight.
Blend the 3/4 cup cashew milk with the 5 dates. Pour into an ice cube tray and freeze overnight.
The following day, remove the sweet potato from the freezer and let it thaw for about 10 minutes.
Blend the sweet potato, date/milk ice cubes, and the additional 1/4 cup milk on a high in a high speed blender until very smooth and creamy. You don't want any lumps of sweet potato, so blend thoroughly and add 1 tablespoon additional almond milk if necessary.
Crumble in 1-2 snickerdoodle cookies. Blend briefly to mix them in.
Serve in a tall glass with a long spoon, and indulge!