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Happy Monday!
Did you ever learn that, indeed, Less Is More – through a recipe?! I’ve had the idea of making ice cream (without an ice cream maker) with sweet potato for a while, and, after researching online, I came across a lot of recipes. I experimented a bit, but I never liked the results. Most recipes call for full-fat coconut milk and/or starch and/or some kind of alcohol to prevent crystallization.
Maybe it’s just me but, personally, I found that all 3 of these ingredients make ice cream taste horrible! I decided to give up, but as I still had a few, incredibly beautiful purple sweet potatoes waiting for me on the window sill, a few days later I decided to give it one last go, this time going super minimal. And it worked!
You only really need 2 ingredients (sweet potato puree and plant-based milk), but I also added some sweet spices. It’s your call. Happy ice cream season!
UBE (PURPLE SWEET POTATO) ICE CREAM {vegan + gluten free}
by Marta Giaccone
Recipe
3 servings
prep time: 5 mins, cook time: 10 mins, total: 15 mins + 3 hrs chill
1 cup / 250 gr sweet potato puree, any color (from 250 gr of peeled raw sweet potato)
1 cup / 250 ml plant-based milk
1 tbsp maple syrup or other sweetener
cinnamon
vanilla
salt
Method
- Wash, peel, chop and steam or boil the sweet potato until fork-tender, about 10-15 minutes. Remove from heat and let cool for a few minutes in the colander so as to remove any excess liquid (this is important). Weigh it: you will need 250 gr.
- Combine it with milk, sweetener, some cinnamon, vanilla and a pinch of salt, and puree.
- Pour it into ice cube trays or a large dish, in order to have a thin layer. Transfer to the freezer for at least 3 hours or until frozen.
- Take out the desired amount and blend for just 30 seconds or until creamy (don’t over blend or it will start melting). Now it’s ready to serve.
- Keep the rest in the freezer until ready to use. You can pop the cubes out of the trays and store them in a freezer-safe bag.
