Sweet Potato Ice Cream. It sounds odd, but if you eat pumpkin pie, it’s virtually the same thing but cold, minus the crust. What’s not to like?
I am always looking for a healthier alternative to regular ice cream. It’s not that I don’t enjoy a big ol’scoop, I just don’t want all the saturated fat that comes along with it. The recipe has gone through several iterations (here) and it just keeps getting better!
My pantry had been holding onto two sweet potatoes that were just perfect for this recipe. Those poor potatoes had been waiting patiently in there for awhile – long forgotten in the week’s rush – they had settled in. Well folks, their moment finally arrived. And it was worth the wait.
For a fun twist on sweet potato ice cream – try using purple sweet potatoes!
- 1 medium sweet potato
- 1 cup cashews, soaked overnight, rinsed and drained (discarding any floaters)
- 1 cup almond milk
- ¼ cup brown rice syrup (honey can be substituted)
- 3 tablespoons dark brown sugar
- 1 teaspoon maple extract (vanilla can be substituted)
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Plan ahead and get that ice cream churn bowl in your freezer the night before!
- Roast the Sweet Potato: Preheat oven to 400°F. Poke a few holes in the potato with a fork, wrap in foil, roast for about 40 min until super tender. Let cool.
- Place the rest of the ingredients in the blender and pulse a few times to mix. Once the potato is cool, peel the skin off and add the flesh to the mixture in the blender and blend until super smooth and creamy. Medium to high speed.
- Place the mixture in the refrigerator for an hour or so to chill it before you run it through your ice cream machine. This will help make it freeze quicker in your machine which creates a creamier texture for any ice cream recipe. (this is optional and you can go right at it- I did!)
- Once the mixture is nice and cold, run it according to the instructions of your ice cream maker. I have a small standard Cuisinart and it took about 20 minutes.
- Place in freezer safe ice cream container until ready to eat! Let defrost for 10-15 minutes before scooping.
- Top with pecans or maybe a splash of bourbon!