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.
Course: Breakfast, Dessert, Nice Cream, Smoothie
⅓cupraw shelled sunflower seeds
⅓cupold-fashioned rolled oats
⅛teaspoonto ¼ fine grain sea salt, to taste
Sweet Potato Nice Cream
3ripe and speckled bananas, peeled, sliced and frozen
½cupcanned sweet potato purée
1tablespoonsunflower butter or almond butter
½teaspoonpure vanilla extract
Pinch fine grain sea salt
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.
Spoon or scoop the nice cream into 2 bowls and top with a few spoonfuls of the crumble. Serve immediately.
*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.