Ingredients

The following ingredients have 2 Servings
  • 1 medium Japanese sweet potato (or regular sweet potato)
  • 3/4 cup Silk Unsweetened Cashew Milk
  • 5 pitted medjool dates
  • 1/4 cup Silk Unsweetened Cashew Milk for blending
  • 2-3 Snickerdoodle Cookies

Instruction

  • Bake the sweet potato in the oven or microwave. Scoop out the flesh and freeze overnight.
  • Blend the 3/4 cup cashew milk with the 5 dates. Pour into an ice cube tray and freeze overnight.
  • The following day, remove the sweet potato from the freezer and let it thaw for about 10 minutes.
  • Blend the sweet potato, date/milk ice cubes, and the additional 1/4 cup milk on a high in a high speed blender until very smooth and creamy. You don’t want any lumps of sweet potato, so blend thoroughly and add 1 tablespoon additional almond milk if necessary.
  • Crumble in 1-2 snickerdoodle cookies. Blend briefly to mix them in.
  • Serve in a tall glass with a long spoon, and indulge!