| Taste | Macros | Ease |
|---|---|---|
| ★★★★☆ | ★★★☆☆ | ★★☆☆☆ |
Recipe
Ingredients for a 24-oz pint:
- Japanese sweet potato (315g / ~6 medium)
- Cocoa powder (3 tbsps)
- Cinnamon, ground (¼ tsp)
- Miso, white, reduced-sodium (1 tsp)
- Milk, 2% fat, ultra-filtered (1 ½ cups)
- Golden monkfruit sweetner with allulose (¼ cup)
- Xanthan gum (⅛ tsp)
- Lotus Biscoff cookies (2 cookies)
Instructions:
- Poke the sweet potatoes with a fork and bake at 375°F for 45–60 minutes until it can be easily pierced.
- Let the sweet potatoes cool and peel.
- Blend everything except the Lotus Biscoff cookies together.
- Freeze for 24 hours.
- Spin on LITE ICE CREAM.
- Add in the Lotus Biscoff cookies and spin on MIX-IN.
Nutrition Facts
Reflections
Overall Rating: ★★★☆☆
Roasted sweet potatoes and s’mores by the campfire is one of my summer core memories. This pint is chocolatey, sweet, thick, and smokey. The mixed in cookies also add a great crunch to the texture.
The Good (what went well):
- Baked sweet potatoes make great bases: The texture is so smooth and creamy, thick like a Wendy’s Frosty. It’s very satisfying to eat.
- A touch of cinnamon: The cinnamon brought the flavours together by bridging the sweet and savoury.
The Bad (lessons learned):
- The cookies still crumbled: The Lotus Biscoff cookies completely shattered again. I thought they would be okay this time since I kept them whole during the MIX-IN spin. It seems like they need to be either pre-frozen, added on the side of the pint instead of the middle, or mixed in by hand.