Purple Sweet Potato Ice Cream

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe written and created by Tracy Shaw of Food Wine Sunshine.

1 cup cooked mashed and packed purple sweet potato (approximately 2 small sweet potatoes I cooked mine in the microwave for 5 minutes. Be sure to poke holes in it before cooking)
1 2/ 3cups Whole Florida Milk
2 tablespoon maple syrup
1 tablespoon vanilla extract
1/4 teaspoon sea salt

Add the mashed sweet potato, milk, maple syrup, vanilla and salt to your favorite blender.
Blend until smooth and mixed thoroughly. *Taste at this point to see if you would like to add extra maple syrup.
Pour the sweet potato mixture into a loaf pan.
Cover with plastic wrap and place in the freezer.
Every 30 – 45 minutes stir the sweet potato ice cream mixture. The edges will start to freeze first and you will want to stir that in to ensure an even, creamy texture. Do this at least 3 times.
Your ice cream will be ready to enjoy in about 4 hours. If you freeze your homemade ice cream overnight, you will need to allow it to thaw on the counter for about 5 mins so that it is soft enough to scoop.
I topped mine with whipped topping, sprinkles and almond slivers. Other toppings could be chocolate syrup, caramel sauce, and/or fresh fruit.