Sweet Potato Ice Cream

Total Time:
24 hr 45 min
Prep:
45 min
Inactive:
24 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 (15-ounce) can sweet potato puree
  • 1 1/2 cups cold half-and-half
  • 1/4 cup dark beer
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • Pinch salt
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.


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    This recipe is featured in:

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