Maple Sweet Potato Ice Cream

On my last post I talked about my efforts on eating less sugars and not eating past 9pm.  So far it’s going great; I’m eating pretty healthy and clean, making sure my meal timing is right and that my foods contain as little sugar as possible. However, I still get a random craving here and there for something sweet. When this happens, it’s usually in the afternoon, around 5pm. This is totally normal; we do live in a “Sugar Nation”, where we find ourselves surrounded by ads and influences that direct us to all sorts of yummy looking treats. Plus, I am always food creeping on FoodGawker.com or Tastespotting.com for inspiration, and there are a ton of delicious dessert photos one looks at .

Thank goodness for sweet potatoes, they usually do the trick for me. In those times when I crave sweets, I’ll end up eating some form of sweet potato: chips, fries, wedges, etc. This vegetable doesn’t only satisfy my taste buds and sugar cravings, but it also provides me with great nutrients…it is a wonderful super food.

Yesterday I wanted to create a new recipe using sweet potatoes. I figured ice cream was perfect for this time of the year (it’s something one can indulge in and calm the heat with) and it would be an interesting one to include sweet potatoes in. This ice cream recipe is sweetened mainly by one sweet potato, but it also has one tablespoon of maple syrup (I added it for extra flavor, but you can try making the recipe without it…I know it will still turn out delicious).

Enjoy this recipe! Have your kids, husband, or friends help you…nothing beats creating fun memories with the ones you love!

Tools You’ll Need:

•        Food Processor
•        Ice Cream Maker (attachment)
•        Measuring Spoons
•        Mixing bowl

Ingredients:

•        Baked and peeled sweet potato
•        1 can of full fat coconut milk
•        1 tablespoon of maple syrup
•        2 tablespoons of cinnamon
•        1 teaspoon of vanilla extract
•        2 egg yolks
•        1/8 teaspoon of nutmeg
•        1/8 teaspoon of sea salt

This picture shows Maple Sugar, but I ended up using Maple Syrup instead!

Steps:

1. Place ice cream attachment in your freezer (make sure your freezer is set at its coldest temperature) and leave overnight.
2. Place sweet potato and coconut milk in food processor. Process until you get a puree consistency.
3. Add in vanilla extract, cinnamon, nutmeg, sea salt and egg yolks. Process till all ingredients are well combined. You may need to stop processor and scrape down sides (sometimes ingredients get stuck).
4. Pour mixture in a mixing bowl and refrigerate for at least 2 hours (I left mine overnight).
5. Once your mixture is cold, add mixture to your ice cream maker and follow your ice cream maker instructions.
6. Let it churn for 25-30 minutes (or however long your ice cream maker takes to make ice cream…mine took about 25 minutes).
7. Once the mix has reached an ice cream consistency, remove from ice cream maker and serve (it will have a soft-serve consistency)! Add your preferred toppings (I added pecans!).

*Serves four people.

* Nutritional information (per serving): 189 calories; 14.5g fat; 14.5g carbohydrates; 3.3g protein

* If you want your ice cream to be a bit “harder” (not so soft serve-y), place it in your fridge for about 1 hour.

Baked sweet potato in food processor.

Baked sweet potato and full fat coconut milk in food processor.

Processed (baked) sweet potato and full fat coconut milk.

Two egg yolks.

Sweet Potato Ice Cream Mixture (all ingredients added).

Sweet Potato Ice Cream Mixture before refrigeration.

Sweet Potato Ice Cream Mixture after overnight refrigeration.

Churning mixture.

Sweet Potato Ice Cream done!

Soft and sweet.

Get in my belly!

Related posts: