Description
This homemade sweet potato ice cream is the perfect fall treat! It’s an easy recipe for the ice cream maker, swirled with melty marshmallow, brown sugar, and cozy cinnamon spice.
Ingredients
For the Ice Cream
- 1 cup (244g) sweet potato puree- about 1 large or 2 medium sweet potatoes
- 3/4 cup (168g) light brown sugar
- 2 tablespoons dry milk powder
- 1 teaspoon ground cinnamon
- ¼–½ teaspoon nutmeg
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 tablespoons (30ml) light corn syrup
- 1 1/2 cup (314ml) whole milk
- 1 1/3 cup (314ml) heavy whipping cream
- ¾ cups (177ml) heavy whipping cream
- 2 teaspoons (10ml) Pure vanilla extract
Marshmallow swirl (optional)
- ½ cup Marshmallow fluff (Jet-Puffed Marshmallow Creme)
- ½–1 ½ teaspoons heavy whipping cream
Instructions
- Pre-chill the ice cream maker according to the manufacturer’s instructions.
- Roast the sweet potato in an oven preheated to 400°F for 25-35 minutes until the inside is soft and tender. Separate the filling from the skin, discard the skin and allow the filling to cool.
- Combine all the dry ingredients in a small bowl and stir well to combine.
- In a medium saucepan over medium to medium-low heat, combine the milk and corn syrup, whisking until combined. Slowly stir in the dry ingredients then whisk vigorously until there are no lumps. Cook for 3-5 minutes, until the sugar is dissolved, then remove the saucepan from the heat.
- Strain the mixture through a sieve into a large mixing bowl. then mix in the heavy cream, vanilla extract until well combined. Cool on the counter for about 20 minutes.
- In a large blender, combine the sweet potato puree with half of the liquid ice cream base and puree together until the sweet potato is smooth. Transfer is back to the mixing bowl, then cover tightly with plastic wrap and refrigerate until it’s fully chilled (2-4 hours or overnight).
- Churn the ice cream base according to the manufacturer’s instructions, this should take around 20-30 minutes. In the meantime, stir together the marshmallow fluff and heavy cream until it reaches a consistency that can easily drip off the spoon. Transfer the ice cream to a freezer-safe container, alternating layers of the ice cream, drizzled with marshmallow fluff and freeze for 4-6 hours before scooping.
Notes
- Store leftover ice cream in a freezer-safe container for up to 1 week.
- Remove the ice cream from the freezer about 10-15 minutes before scooping for best results.
- The sugar must be completely dissolved. To check, carefully place a drip of milk between your fingertips, it should be completely smooth.
- If you have a Ninja Creami, this ice cream recipe works wonderfully with the Creami.
Nutrition
- Serving Size: 1/2 cup
- Calories: 377
- Sugar: 31.8 g
- Sodium: 140.8 mg
- Fat: 23.9 g
- Carbohydrates: 37.8 g
- Fiber: 1.1 g
- Protein: 4.2 g
- Cholesterol: 74.8 mg