Ginger Cookie Crunch Ice Cream
ounce can coconut milk
cup sweet potato puree
tablespoons maple syrup
tablespoons arrowroot starch
teaspoons ground ginger, divided
tsp grated lemon zest
cup crushed Yucan Crunch pieces
tsp coconut oil
- Blend all ingredients except the Yucan Crunch, 1/2 tsp ginger and the coconut oil in a blender on high speed until smooth. Transfer to your ice cream maker.
- Churn ice cream according to manufacturer's directions. Meanwhile, toss the Yucan Crunch pieces with the coconut oil and ginger until well coated in a small bowl. When ice cream is almost finished churning, mix in these "Ginger Cookie" pieces until fully incorporated in the ice cream.
- Serve immediately or store in a glass container in the freezer for up to 3 days. Leave at room temperature for 15 minutes to soften prior to serving if not serving immediately.