ÃÛÌÒÁµÈË

No-Churn Sweet Potato Ice Cream

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 10 to 12 servings.
Category
Candy
Course
Desserts
Credit
Lindsay Sprunk, Brooklyn, New York

Sweet potatoes aren’t just for pie or savory sides. One of our favorite ways to use this delicious tuber is in Sweet Potato Ice Cream! Not kidding! This southern treat is one we’re sure you’ll enjoy. It won us over, earning first place in The 2017 Old Farmer’s ÃÛÌÒÁµÈË Recipe Contest.

Don’t worry. Sweet Potato Ice Cream does not taste like pureed vegetables. The sweet potato is there to act like a thickener while also offering a pleasant, mild sweet potato flavor that’s reminiscent of Thanksgiving but delicious during any time of the year. Plus, sweet potatoes are an affordable, nutritious superfood! What’s not to like?

Ingredients
1-1/2 tablespoons unsalted butter
3/4 cup chopped pecans
1-1/4 tablespoons dark-brown sugar, packed
1 cup mini marshmallows
scant 2 cups pureed sweet potatoes
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch grated nutmeg
2 cups heavy whipping cream, chilled
Instructions
  1. Place a 9x5-inch loaf pan in the freezer and allow to chill while preparing ice cream. Line a baking sheet with parchment paper and set aside.
  2. In a skillet, melt butter over medium heat. Add pecans and toast lightly, stirring occasionally, for 2 minutes or until fragrant. Sprinkle brown sugar over pecans and cook, stirring constantly for 2 to 3 minutes, or until sugar caramelizes and makes a glaze. Pour candied pecans onto prepared baking sheet in a single layer. Set aside and allow to cool and harden.
  3. On a nonstick baking sheet, spread out marshmallows, making sure that they are not touching. Place baking sheet in the oven and broil marshmallows until lightly browned. Set aside and allow to cool completely.
  4. In a bowl, whisk together sweet potato purée, condensed milk, vanilla, cinnamon, ginger, and nutmeg until smooth.
  5. In the bowl of a stand mixer, whip heavy cream for 3 to 5 minutes, or until medium peaks form. Using a spatula, very gently fold the sweet potato mixture into whipped cream. Add candied pecans and marshmallows and gently fold a few times to fully incorporate.
  6. Pour mixture into chilled loaf pan and cover tightly with plastic wrap, making sure that the plastic touches the ice cream to help in preventing crystallization. Place a second layer of plastic wrap over the top, sealing the edges of the pan, and place in the freezer for at least 6 hours.
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The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

JMTAC (not verified)

1 year 4 months ago

While a lot of people are probably scratching their heads at the thought of veggie ice cream, the idea goes all the way back to Victorian times. I learned this many years ago when I acquired a book of Victorian-era recipes. Spinach ice-cream, anyone?

gloria (not verified)

1 year 4 months ago

How about some non-dairy ice cream recipes? I'd really like to see the sweet potato ice cream recipe totally plant-based, please.

Cora Perez (not verified)

6 years 4 months ago

This recipe sounds interesting. However, it also sounds terribly sweet. What can I substitute for the sweet and condensed milk?

Carla (not verified)

6 years 4 months ago

A canned coconut milk should do the trick!

The Editors

6 years 4 months ago

Hi, Cora. The sweetened condensed milk really is a key ingredient in the recipe. We did not find it to be overly sweet; the spices add a nice contrast.