Description
Indulge in the rich, creamy goodness of homemade Sweet Potato Ice Cream, a delightful twist on traditional dessert that captures the essence of fall. This easy-to-make recipe combines velvety sweet potato puree with marshmallow fluff and warm spices, creating a unique flavor profile that will impress family and friends. Perfect for cozy gatherings or as a sweet treat after dinner, this ice cream is versatile enough to be enjoyed on its own or paired with pies, cakes, and more. Treat yourself to this comforting dessert that elevates any occasion.
Ingredients
Scale
- 1 cup sweet potato puree
- 3/4 cup light brown sugar
- 2 tablespoons dry milk powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup
- 1 1/2 cups whole milk
- 1 1/3 cups heavy whipping cream
- 3/4 cup heavy whipping cream (for swirl)
- 2 teaspoons pure vanilla extract
- 1/2 cup marshmallow fluff
Instructions
- Roast the sweet potatoes at 400°F for 25–35 minutes until soft. Allow to cool, then separate the puree from the skin.
- In a small bowl, combine dry ingredients: brown sugar, dry milk powder, cinnamon, nutmeg, xanthan gum, and salt.
- Heat milk and corn syrup in a saucepan over medium heat. Whisk in dry ingredients until dissolved; cook for about 3–5 minutes.
- Strain mixture into a bowl; stir in heavy cream and vanilla extract. Let cool for about 20 minutes.
- Blend sweet potato puree with half of the liquid mixture until smooth; refrigerate until chilled (2–4 hours).
- Churn mixture in an ice cream maker according to instructions (20–30 minutes).
- Mix marshmallow fluff with heavy cream until drippy; layer ice cream and fluff in a container before freezing for at least 4–6 hours.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 240
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg