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Ginger Cookie Crunch Ice Cream

Alaena Haber
  • 2018 minutes
  • Serves 3

INGREDIENTS

1 13.5 ounce can

coconut milk

3/4 cup

sweet potato puree

3 tbsp

maple syrup

2 tbsp

arrowroot starch

2 1/2 tsp

ground ginger, divided

1/2 tsp

grated lemon zest

1/2 cup

crushed Yucan Crunch pieces

1 tsp

coconut oil