Beans, sweet potato, tofu... nothing is off limits for an ice cream base! 🍦 Today I'm testing out three new healthy ice cream flavors: chocolate, salted caramel and pistachio (with three different bases) to see what's really possible. If you're an ice cream lover but want something a little healthier, you've got to check out these recipes! Enjoy! 🍨

🔺 Ninja Creami unboxing & review: [ Ссылка ]
🔺 Tofu Ice Cream: [ Ссылка ]
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✨ My favorite kitchen tools:
Vanilla bean powder: [ Ссылка ]
Pistachio butter: [ Ссылка ]
Caramel extract: [ Ссылка ]
Almond extract: [ Ссылка ]
Silken tofu: [ Ссылка ]
Ninja Creami: [ Ссылка ]
Extra pint containers: [ Ссылка ]
Vitamix V1200: [ Ссылка ]

🔺 Recipes!
Salted caramel:
200g (approx. 1 c.) Japanese sweet potato previously baked at 400F for 45 min.
1 1/4 c. soy milk (or plant milk of choice)
1/3 c. maple syrup
1/8 tsp. vanilla powder
1/8 tsp. caramel extract
Pinch of flaky sea salt
Optional flavor variations:
- Chocolate chip: Omit the caramel and add 1/4 tsp. vanilla powder (or 1/2 tsp. vanilla extract) + chocolate chips
- Chocolate chip cookie dough: Omit the caramel and add 1/4 tsp. vanilla powder (or 1/2 tsp. vanilla extract) + chunks of cookie dough from this recipe video: [ Ссылка ]

Double Chocolate:
250g silken tofu (approx. 1 c.) ([ Ссылка ])
105g (approx. 1/3 c.) maple syrup
30g (approx. 1/4 c.) cocoa powder
180g (approx. 1/3 c.) melted chocolate (Great Value and Kirkland chocolate chips are both accidentally vegan! Or feel free to use another vegan chocolate of your choice)
Pinch of salt

Pistachio:
1 c. chickpeas (drained and rinsed)
1/2 - 3/4 c. soy milk (or plant milk of choice)
1/2 c. maple syrup
1/4 c. pistachio butter
1/8 tsp. almond extract
Pinch of salt

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