Vegan Blackberry Coconut Potato Ice Cream
The mashed potato ice cream is super slow to melt, making it great for picnics. Blackberries and coconut make it taste just like ice cream.
Servings: 6 servings
- 10 ounce Idaho® russet potato
- 12 ounces fresh blackberries
- 27 ounces full-fat coconut milk 2 cans
- 2/3 cup sugar
- 2 tablespoons vodka to keep ice cream from icing up
Heat oven to 400 F. Prick potato in several spots and bake on a cookie sheet until skin begins to crisp and potato has a little give when squeezed, about 40 minutes. (You may also cook the potato in the microwave.)
Cool until the potato is comfortable to touch. Peel off the skin.
Place peeled potato, blackberries, coconut milk, sugar, and vodka in a blender and blend until smooth.
Press blended mixture through a sieve to strain out blackberry seeds.
Churn in an ice cream maker according to the manufacturer’s instructions.
Calories: 410kcal | Carbohydrates: 39g | Protein: 4g | Fat: 27g | Saturated Fat: 24g | Sodium: 19mg | Potassium: 569mg | Fiber: 3g | Sugar: 25g | Vitamin A: 120IU | Vitamin C: 15.8mg | Calcium: 46mg | Iron: 5mg