Summer is still in full swing, and there’s no better time to cool down with a tasty frozen treat. This rich and dairy-free Vegan Coconut & Blackberry Potato Ice Cream uses potatoes (yes, potatoes!) that gives this vegan frozen dessert a creamy, velvety texture. Made with Idaho® potatoes, fresh blackberries, coconut milk, sugar and vodka (to keep the ice cream from icing up), beating the heat has never been more delicious. Pro tip: Bake the potato until the skin crisps, making it super easy to peel and blend the flesh with the other ingredients. Double the recipe so you can grab a scoop when you’re craving something sweet and cold.

For more recipes, from pantry basics to creative projects, visit the 
Idaho® Potato website.

Bon appétit...or, as we say in Idaho, Let’s Eat! 

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Our mailing address is:
Idaho Potato Commission
661 South Rivershore Lane
Suite 230
Eagle, ID 83616