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.
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| 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
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
