Tuesday, March 13, 2012

Sweet Potato Pie Ice Cream

2 comments
The smell of cinnamon awakens a holiday spirit in me - fondly recounting the days of freshly baked pies, cakes and other comforting treats. In such frame of mind (and while being left alone in the kitchen), I took one of my family's pie favorites and adjusted it to be enjoyed as an ice cream and at any time of year. I topped it off with a homemade Pecan Brittle and enjoyed a snack with a nostalgic flavor. 


Ingredients
Prep Time: 20 minutes
5 Servings

3/4 Cup Nonfat Milk
1/2 Cup Nonfat Evaporated Milk
1/4 Cup Sugar, Granulated 
1/8 Cup Brown Sugar 
1 Cup Sweet Potatoes, Pureed 
1 1/2 Tsp Vanilla Extract  
1/2 Tsp Ground Cinnamon

Set aside the nonfat milk. Combine the evaporated milk, sugars, sweet potatoes, vanilla, and cinnamon until well-mixed. If an ice cream freezer is NOT available, place into an air-tight freezer safe container and place in a standard freezer. Every 45 minutes, use a spatula to stir and pour in 1/4 cup of the nonfat milk each time the batch is checked. Continue until desired consistency is reached (it took approx. 3 hours in my freezer). If an ice cream freezer IS available, combine all milk with the ingredients and follow the manufacturer's instructions.

Sweet Potato Pie Ice Cream + Pecan Brittle
It's probably been noticed that I don't use an ice cream freezer, though I've found this little cheat to work quite well. Similar to the Banana Ice Cream, I rely on the prime ingredient instead of a rich custard base. The taste is more full-bodied to me, it doesn't seem to melt as quickly, and I don't get an upset stomach, all successes in my book!

Nutrition Info (Ice Cream Only - 1/2 Cup)
Calories: 155, Total Fat: 0.2g, Sat. Fat: 0.1g, Cholest.: 1.8mg, Sodium: 64.8mg, Carb.: 34.3g, Fiber: 2g, Sugars: 25.9g, Protein: 4.1g

2 Responses so far.

  1. This food looks yummy. Im browsing at my office now, and really need to go back home soon and make this one in my kitchen. Thanks for the recipe. Can't wait any longer to try it!

  2. Andrew Y. says:

    This is certainly a quick recipe to whip up though it can be a slow one to freeze. Glad you enjoy the pictures! Hope you enjoy the culinary creations that are coming up too. :-)

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