This creamy frozen treat tastes like a sweet, tangy, healthier take on ube ice cream — with a naturally thick and smooth texture from purple sweet potatoes and a zesty hint of lemon.
1. Roast whole purple sweet potato at 400°F for 45–60 minutes, or until soft and caramelized.
2. Let it cool fully, then scoop out the flesh into about 1 heaping cup.
3. Blend sweet potato flesh with kefir, honey, lemon zest, vanilla, collagen, salt, and coconut cream until super smooth.
4. Optionally strain the mixture before freezing for an extra smooth texture.
5. Add to Ninja Swirl container and freeze overnight.
6. Spin into soft serve and enjoy.
More recipes
Electrolyte Drinks
Purple Grape Sorbet with Lime and Tajin
High Protein Chicken Bagel
Strawberry Lemonade Sorbet
Banana Protein Pancake Bites
Peach Pie Nice Cream
Chocolate Avocado Ice Cream
One-Pan Chicken Shawarma with Roasted Garlic Sauce
