As the warmth of summer ripens into the cozy essence of autumn, this sweet potato ice cream embodies a harmonious blend of both seasons’ delights. This rich and indulgent ice cream, crafted from cashews, tantalizes the taste buds with a harmonious balance of spicy and cool notes, its secret ingredient – roasted sweet potatoes – expertly masked to surprise even the most discerning palates. The rich flavors of pecan perfectly harmonize with the ice cream; for an added layer of indulgence, consider crowning your treat with a dollop of creamy coconut whipped topping.
Sweet Potato Ice Cream [Vegan]
You’ll need the following to make this creamy treat:
* 2 large sweet potatoes, cooked and peeled
* 1 can of full-fat coconut milk
* 1/4 cup maple syrup
* 1 tsp vanilla extract
* Pinch of salt
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- 1 medium sweet potato
- 1 cup of cashews, rehydrated by soaking them in water overnight, then thoroughly rinsed and drained, with any damaged or floating nuts removed.
- 1 cup almond milk
- 1/4 cup brown rice syrup
- 3 tablespoons dark brown sugar
- 1-2 teaspoons of pure maple extract or 1/4 to 1/2 teaspoon of high-quality vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Bourbon, for topping (optional)
Cultivate creamy indulgence with this vegan sweet potato ice cream recipe.
- Prior to crafting the ice cream, ensure that the bowl of your ice cream machine has been thoroughly chilled in the freezer overnight.
- Preheat oven to 400°F. Bake the sweet potato at 400°F (200°C) for approximately 45 minutes to an hour, or until it yields easily to a fork’s pressure, by first piercing its surface several times with a fork to allow steam to escape during cooking. Let cool.
- With the remaining ingredients in the blender, pulse them a few times to combine harmoniously. After allowing the potatoes to cool, carefully remove the skin and incorporate the flesh into the blender mixture, blending at a medium to high speed until the resulting puree is silky-smooth and creamy.
- Allow the mixture to refrigerate for approximately one hour to chill thoroughly prior to processing it through your ice cream maker. By incorporating this step into your ice cream making process, you’ll achieve a significantly faster freezing time and a resulting creamier texture in the finished product.
- Once the mixture has reached a chill temperature, proceed with operating your ice cream maker in accordance with its specified guidelines.
- Store in a freezer-safe ice cream container at your convenience.
- Allow the dish to thaw at room temperature for approximately 10-15 minutes prior to serving.
- Add a touch of sophistication by topping with toasted pecans or a hint of rich bourbon, should you desire.
Nutritional Information
Total Nutritional Information: 1307 Calories, 150g Carbohydrates, 63g Fat, 31g Protein, 1452mg Sodium, 75g Sugars.
Per serving nutrition information:
Calories: 218
Carbohydrates: 25g
Fat: 11g
Protein: 5g
Sodium: 242mg
Sugar: 13g
