SWEET POTATO ICE CREAM CONE made from a hollowed out roasted sweet potato!
If you saw me roasting these babies in my Instagram stories, then you know the caramelization was REAL!
Ok ok ok. If you’ve been looking for a paleo, vegan, grain-free ice cream cone that’s actually healthy yet still tastes like candy……this. is. it.
Method:
*Per ice cream cone: Wash whole sweet potatoes (do NOT poke any holes in them) and place on a lined baking sheet. Bake at 350 F until skin begins to separate from flesh (test this by gently pressing into the skin to see if it “sinks in”). Remove from oven and allow to cool 10-15 minutes before slicing open. Slice open the the wider end of the sweet potato (make the “skinnier end” the part where you would hold the cone) and gently remove the inside of the cone (it should easily slide out, but if not, you can use a spoon or knife to carefully do this. *It’s good to leave a little flesh on the inside to keep it sturdy. Place your cone in the freezer overnight or long enough for it to become frozen and firm. Then fill with your ice cream!
