Sweet Potato Ice Cream
- 1 large sweet potato
- 1/2 cup splenda brown sugar
- 1/4 cup agave nectar
- 2 cups oat milk
- 1/2 cup splenda
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Special equipment: 1 1/2-quart ice cream/ sorbet maker (recommended: Cuisinart)
Preheat the oven to 350 degrees F.
Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Manouschka Guerrier, 2010