TWO-INGREDIENT SWEET POTATO ICE CREAM
This Healthy Vegan Two Ingredient Sweet Potato Ice Cream Recipe is quick and easy to make - no churn required! Made with mashed sweet potato and banana, with optional spices to make it taste like pie in ice cream form!
Provided by Emily Cooper, RDN
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Wash sweet potato, pierce with a fork, and cook on high for 6-8 minutes, or until tender. Let cool to touch.
- Scoop flesh out of potato, and transfer to a small bowl.
- Mash with vanilla and cinnamon if using.
- Transfer to a freezer-safe container with a lid, and freeze sweet potato at least 2 hours or overnight.
- Slice banana, and freeze at least 2 hours, or overnight.
- Once frozen, add potato and banana to a food processor or high-powered blender, and blend until smooth.
- Top with additional cinnamon and maple syrup or honey if desired, and serve for a soft-serve texture, or freeze until firmer for hard ice cream texture.
Nutrition Facts : ServingSize Full recipe, Calories 273 calories, Sugar 23, Sodium 108, Fat 1, UnsaturatedFat 1, Carbohydrate 66, Fiber 9, Protein 4
SWEET-POTATO ICE CREAM
Provided by Sarah Belk
Categories ice creams and sorbets, dessert
Time 2h15m
Yield About 3 cups ice cream
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
- In a small saucepan, scald milk and set aside.
- In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
- Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 92 milligrams, Sugar 22 grams
SWEET POTATO ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
SWEET POTATO ICE CREAM
Provided by Food Network
Time 10h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- 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.
SWEET POTATO ICE CREAM
Make and share this Sweet Potato Ice Cream recipe from Food.com.
Provided by CJAY8248
Categories Frozen Desserts
Time 46m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly. Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6-8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream maker as directed.
Nutrition Facts : Calories 555.4, Fat 41.5, SaturatedFat 24.9, Cholesterol 297.3, Sodium 102.8, Carbohydrate 42, Fiber 0.9, Sugar 31.1, Protein 6.2
SWEET POTATO ICE CREAM RECIPE
Sweet potato ice cream is made with cream, egg yolks, sweet potato puree and more; check out this recipe to make it yourself.
Provided by Diana Rattray
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture begins to boil.
- In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot cream mixture into egg yolks, whisking briskly as you pour.
- Pour egg yolk-cream mixture back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.
- Strain mixture through a fine-mesh sieve into a bowl. Whisk in the sweet potato puree, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, at least 3 hours.
- Churn in an ice-cream maker following manufacturer's directions. Transfer to a container. Cover, and freeze until firm, at least 1 hour.
Nutrition Facts : Calories 658 kcal, Carbohydrate 42 g, Cholesterol 362 mg, Fiber 2 g, Protein 13 g, SaturatedFat 30 g, Sodium 148 mg, Sugar 35 g, Fat 50 g, ServingSize 1 quart (5 servings), UnsaturatedFat 0 g
SWEET POTATO PIE ICE CREAM
The real inspiration for this dessert was my craving for pumpkin pie. I decided to experiment, and this creamy confection was the result. You can also add cinnamon, nutmeg or allspice. -Rebecca Lyne, Mequon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process for 30 seconds or until smooth. Transfer to a freezer container; freeze for at least 4 hours before serving. Serve in dessert dishes with graham crackers.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
CAJUN SWEET POTATO ICE CREAM
This recipe is being posted for play in ZWT9 - Cajun//Creole. This recipe is from a web site named A thought for Food. The author of this recipe states: The use of herbs and spices might scare some from trying it... but if you're tired of store-bought ice creams and are looking for something a bit different, this is a fun one to try. I personally can't wait to try this one.....yummm !
Provided by Baby Kato
Categories Frozen Desserts
Time 6h
Yield 1 Quart
Number Of Ingredients 10
Steps:
- Place cream, milk, and brown sugar in a medium saucepan that's set to low-medium heat. Stir until sugar has dissolved and the mixture is hot, but not boiling.
- Whisk the egg yolks in a bowl. Continue whisking and slowly add in one cup of the hot mixture. Pour the mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens enough that it coats the back of a spoon, about 6 minutes. Do not boil.
- Pour the mixture back into the bowl and whisk in the sweet potato puree, nutmeg, cinnamon, cayenne pepper and rosemary. Cover and refrigerate until it has chilled about 2 - 3 hours.
- Follow the manufacturer's directions for the ice cream maker to freeze.
- Once the ice cream is ready to your liking , scoop into bowls and top with pecans.
Nutrition Facts : Calories 3547.7, Fat 269.6, SaturatedFat 151.2, Cholesterol 1669.6, Sodium 608.2, Carbohydrate 261.4, Fiber 10.5, Sugar 188.8, Protein 40.2
SWEET POTATO PIE ICE CREAM
If you like sweet potato pie, then you will love this. This ice cream is rich and creamy like that of professional ice cream parlors. I also make mini ice cream pies with it and they are great. When I make this most people are afraid to try it, but when they finally try it the ice cream disappears. I have people ask me to make it all the time.
Provided by bradleywalworth
Categories Desserts Pies Sweet Potato Pie Recipes
Time 8h15m
Yield 16
Number Of Ingredients 7
Steps:
- Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks; beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.
- Crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 35.8 g, Cholesterol 100.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9 g, Sodium 107.2 mg, Sugar 30.2 g
SWEET POTATO ICE CREAM PIE
Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie! It's so creamy and delicious, I'm always asked for the recipe when I serve it. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.
Nutrition Facts : Calories 542 calories, Fat 32g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 368mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
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