Snickerdoodle Blizzard
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Bake the sweet potato in the oven or microwave. Scoop out the flesh and freeze overnight.
- 2
Blend the 3/4 cup cashew milk with the 5 dates. Pour into an ice cube tray and freeze overnight.
- 3
The following day, remove the sweet potato from the freezer and let it thaw for about 10 minutes.
- 4
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.
- 5
Crumble in 1-2 snickerdoodle cookies. Blend briefly to mix them in.
- 6
Serve in a tall glass with a long spoon, and indulge!