Recipe courtesy of Manouschka Guerrier
Sweet Potato Ice Cream
- Level: Easy
- Total: 10 hr
- Prep: 30 min
- Inactive: 9 hr
- Cook: 30 min
- Yield: 8 to 10 servings
Ingredients
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
Directions
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.
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