Sweet Potato Ice Cream
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 260
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 47
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 3
- Cholesterol
- 22
- Sodium
- 111
- Total: 1 day 45 min
- Prep: 45 min
- Inactive: 1 day
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
- 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.