Cinnamon Sweet Potato Ice Cream with Toasted Walnuts (Dairy-Free Recipe)
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Sweet Potato Ice Cream
You may have heard about banana ice cream, avocado pudding and chocolate desserts that use cocoa powder instead of real chocolate, but I bet you have never heard of sweet potato ice cream.
Huh? Ice cream made from… sweet potatoes?
Sweet potato ice cream is a healthy, delicious way to have a treat without feeling guilty about empty calories and piling up on sugar, and most importantly a smooth way to incorporate meatless meals into your diet and enjoy the wholesome benefits of veggies.
Why sweet potatoes?
The point of correction: the question should be, “Why not sweet potatoes?”
They are a healthy food source, with an excellent source of vitamin A, a good source of fiber, niacin, vitamins B1 and B2 and phosphorus, and much more. You’re adding a superfood to your treat.
According to the National Institutes of Health, the Vitamin A that sweet potato provides has been linked to anti-ageing benefits, prevention of cancer, and maintenance of good eyesight.
Sweet potato ice cream provides the body with anthocyanin; an antioxidant and brain-boosting compound and the full health benefits of vitamin A. The ice cream has a natural sweetener which makes the addition of refined sugar unnecessary.
Rub your hands together, and get ready!
Whether you have a kitchen full of state-of-the-art equipment or just a whisk and spatula— you should be excited about this.
Why? This recipe doesn’t require churning or an ice-cream maker.
Sweet Potato Ice Cream
What do you need to make this delicious treat?
- Bowl (preferably medium, but nothing smaller)
- Mixer (or whisk and bowl)
- Plastic wrap
- Large pan or container.
- 2 large scrubbed sweet potatoes or 1 can of pureed potatoes
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ cup brown rice syrup
- 1 cup chopped nuts (pecans, peanuts or walnuts) – optional
- 1 cup almond or coconut milk
- ½ cup brown sugar
- ¼ teaspoon vanilla or maple extract
- ¼ teaspoon salt
Before you start, it’s important to note that…
- If you’re using an ice cream maker to serve your treat, you will need to chill its bowl in the freezer the day or night before— the longer, the better.
- If you’re not using the pureed potato from a can, poke a few holes in the scrubbed sweet potato with a fork and wrap in foil. Roast for about 40 minutes in an oven preheated to 400F until super tender and let cool before use. Once it’s cool, peel off the skin and blend at medium to high speed until creamy.
- Some people switch the recipe up a bit, adding some peanut butter, or cashews soaked overnight. If you fall in love with the recipe and feel you can’t get enough of it, don’t be afraid to experiment with your favorite extras next time. Explode your taste buds with a distinct blend of flavors!
Finally (what you’ve been waiting for)… The Recipe!
- Using your mixer or hand whisk, whip the heavy cream until it starts to form peaks of at least medium size.
- Whisk your other ingredients together with the potato (except the nuts if you’re using any).
- Fold your potato mixture into the whipped cream, folding gently with your spatula.
- If you’re using rice syrup, you can throw all your ingredients together into a blender and pulse till it is of a creamy consistency.
- Add the nuts (if you’re using any) then fold a few times to incorporate them fully into the mixture.
- Pour mixture into your container and cover tightly with a plastic wrap twice. Ensure that the first wrap of the plastic is in direct contact with the ice cream as this will prevent crystallization
- Place ice cream in a freezer for about six hours, preferably overnight. If you’re using an ice cream machine, chill your mixture about an hour before you run it through the machine.
- Let the ice cream sit for about ten to fifteen minutes before serving, so it softens a bit.
- Put toppings if desired. May I suggest a splash of bourbon?
So there you have it… healthy treats don’t have to be a bore, especially when it comes to the naturally sweet ingredients that try to convince you that you don’t need artificial sugar. Sweet potatoes don’t just taste wonderful when made as the main dish. They taste awesome when used in brownies, but even more incredible when used as an ingredient for an ice cream treat!
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