Sweet Potato Breakfast Nice Cream with Cinnamon-Sunflower Crumble
Cool sweet potato nice cream is whirled to creamy perfection and topped with a sweet-n-savory cinnamon-sunflower crumble topping. The entire recipe comes together in a speedy 15 minutes, and while you can certainly enjoy this treat for dessert, there's something magical about eating ice cream for breakfast.
Servings: 2
Ingredients
Cinnamon-Sunflower Crumble*
- ⅓ cup raw shelled sunflower seeds
- ⅓ cup old-fashioned rolled oats
- 2 tablespoons coconut sugar
- 2 tablespoons sunflower butter
- 2 teaspoons filtered water
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon to ¼ fine grain sea salt, to taste
Sweet Potato Nice Cream
- 3 ripe and speckled bananas, peeled, sliced and frozen
- ½ cup canned sweet potato purée
- 1 tablespoon sunflower butter or almond butter
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch fine grain sea salt
Instructions
For the Cinnamon-Sunflower Crumble
- Add the sunflower seeds to a food processor and process for 30 seconds, or until ground into a fine meal. Transfer to a medium mixing bowl and add the rolled oats, coconut sugar, sunflower butter, water, cinnamon, and sea salt. Use the back of a spoon to mash the sunflower butter into the other ingredients until thoroughly combined into medium-size crumbles.
For the Sweet Potato Nice Cream
- Add all ingredients to a food processor and process for 2 to 3 minutes, or until smooth with a soft-serve like texture, stopping to scrape down the sides as needed.
To Serve
- Spoon or scoop the nice cream into 2 bowls and top with a few spoonfuls of the crumble. Serve immediately.
Notes
*The crumble makes enough for two batches of sweet potato nice cream and can be refrigerated in an airtight container for up to 2 weeks.