Recipe courtesy of The Neelys
Episode: Family BBQ
Total:
24 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
24 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

The day before you make the ice cream freeze the ice cream insert for a full 24 hours.

Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.

Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.

More from:

Have a Backyard BBQ

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Sweet Potato Hash

Recipe courtesy of Sunny Anderson

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Sweet and Smoky Baked Beans

Recipe courtesy of Steven Raichlen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking