Purple Sweet Potato Ice Cream

This was a happy accident. The intent was a creamy Ube ice cream, but when I saw the consistency and color... I knew I had made a big mistake. The root veggies that laid before me were Purple Sweet Potatoes. The difference is night and day.

Ube is a yam found in the Philippines that has a ceamy texture, sweet, with a rich nutty flavor (all the things an ice cream dreams are made of) while purple sweet potatoes are like the cousin of what we know in the states as sweet potatoes. They're starchier and more savory but not without a bit of sweetness.

Damage control in overdrive, I was determined nor to be defeated. To mimic the sweetness, I let them simmer in caramelized brown sugar. Adding depth, richness, and sweetness. Added coconut milk and condensed milk to round out the fat. Along with vanilla extract, honey, and a pinch of salt.

Served it with lightly salted pistachios and honey.

Surprised would be an understatement. The texture was creamy and velvety. The flavor was sweet with the perfect hint of savory. I've honestly never tried ube ice cream before, but with the way this came out Im safe to say it has a serious contender.

Ingredients

1 Purple Sweet Potato

1can of Coconut Milk

1c Condensced Milk

1 tbsp Coconut Oil

4 tbsp Honey (Taste to your preference)

Pinch Salt

1 tsp Vanilla Extract

2 tbsp Brown Sugar

Benefits

• Fiber

• Antioxidants

• Heart Health

• Gut Health

Instructions

1. Wash sweet potatoes thoroughly

2. Cut one end off and bake until fork tender. Or wrap in a damp paper towel and microwave for 12 minutes

3. Allow to cool and slice in half

4. Coat a pan with coconut oil and heat on medium low

5. Add brown sugar to pan and start to melt

6. Place sweet potato halves flesh side down in the caramelized brown sugar (do not burn)

7. remove from pan and allow to chill in the fridge

8. Once chilled, add condenced milk, coconut milk, honey, salt, and vanilla extract first, the layer potatoes on top. Blend on high for 30 seconds or until fully blended. (Do not over blend)

9. Pour mix into a sealable container and place in the fridge for 4hrs or until hardened.

10. Serve topped with pistachios and a drizzle of honey. (Vanilla granola optional)

Pro Tip: Freeze in a sealed container, lasts for 2 weeks

Equipment Used

Blender: Professional Vacuum Blender CB1000 (use code AISECOLD)

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