Into a blender, pour 3/4 cup of Farmer's Market Foods sweet potato puree, and a full can of full-fat coconut milk. Add in maple syrup, arrowroot, vanilla, pumpkin spice and a pinch of salt. Blend the mixture until creamy.
2a. If you plan to use an ice cream maker, put the blended mixture in the refrigerator to chill for an hour. After that, assemble your ice cream maker and turn it on so it is spinning. Pour into the spinning machine the chilled blended mixture, and churn until you have a creamy texture and the churned mixture slows and stops churning in the spinning machine (this means the ice cream is done churning). For me, that was about 20 minutes. You can eat it right now, a bit soft. Or put it in containers and freeze for good.
2b. If you want to make the ice cream without an ice cream maker, pour the freshly blended mixture into a parchment-lined loaf pan and freeze for an hour. After an hour, chop up the mixture and blend again. Freeze another hour. Chop and blend again. At this point, it should be creamy enough to put into an container and freeze for good.
Make the Ice Cream Cups
Melt the chocolate chips in the microwave for 60 seconds. Spoon a tablespoon of melted chocolate into each liner and use a spoon to draw some chocolate up the sides. Freeze cups to harden for thirty minutes.
Spoon 3 tablespoons of ice cream into each cup. Top with melted chocolate and freeze cups for at least an hour to harden.