Begin by ensuring that the freezer bowl from your ice cream maker has been frozen for at least 24 hours. Next, combine your pitted dates and cashews in a large bowl. Fill with water and place to soak in the fridge for at least 4 hours. I like to just let mine soak overnight so I don't have to think about it.

Once the dates and cashews are soft, strain them and add them to a blender along with the sweet potato puree, full-fat coconut milk, vanilla extract, cinnamon, and maple syrup. Blend until silky smooth (I blend mine on high for at least 1 full minute). There should be no bumps in the ice cream base.

Pour the mixture into your ice cream maker and churn for 25-30 minutes, or until it sticks to the paddle. Churning time varies by ice cream machine.

When the ice cream is done add the mini marshmallows and pecans and mix until combined. The ice cream can either be served immediately as a soft serve, or it can be covered and placed in the freezer to become scoopable. Enjoy!