Sweet Potato Ice Cream
A creamy and nutritious dessert that combines sweet potatoes with rich flavors, perfect for any occasion.
Ingredients
For the Ice Cream Base
- 8 ounces Sweet potato (1 large potato) Baked and mashed
- 8 ounces Cream cheese Softened for easy mixing
- 14 ounces Sweetened condensed milk To enrich the ice cream
- 1 tablespoon Vanilla extract For depth of flavor
- 1/2 teaspoon Ground cinnamon For warmth
- 2 cups Heavy whipping cream Whipped to stiff peaks
For the Caramelized Pecans
- 4 tablespoons Salted butter For caramelizing pecans
- 2 tablespoons Granulated sugar For added sweetness
- 1 cup Chopped pecans For crunch and flavor
For Serving
- 2/3 cup Caramel sauce For drizzling and extra sweetness
Instructions
Preparation
- Preheat your oven to 400°F.
- Scrub and dry the sweet potato thoroughly and poke holes with a fork.
- Rub a tablespoon of neutral oil over the potato and place it on a lined baking sheet.
- Bake for approximately 50 minutes, flipping halfway through, then cool slightly, peel, and mash to measure 2/3 cup.
Caramelize Pecans
- Melt butter in a medium skillet over medium heat, add sugar, and stir until dissolved.
- Add chopped pecans and sauté for about 5 minutes until golden, then let cool.
Make Ice Cream Base
- Combine softened cream cheese, sweetened condensed milk, cinnamon, and vanilla extract in a mixer until smooth.
- Gently fold in the whipped heavy cream, taking care not to deflate it.
Layer Ice Cream
- Line an 8x8-inch pan with plastic wrap, add half of the ice cream mixture, drizzle with half of the caramel sauce, and half of the cooled pecans.
- Repeat layering with remaining ingredients.
Freeze
- Cover the pan and freeze for 6 to 8 hours until solid.
Serve
- Before serving, let the ice cream sit at room temperature for about 10 minutes.
- Scoop and enjoy with additional caramel sauce and pecans if desired.
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Notes
Store leftovers in an airtight container for up to 2 weeks. Press parchment paper on the surface to prevent ice crystals.