Creamy Sweet Potato Cinnamon Ice Cream Recipe
12 hours 30 minutes
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About Creamy Sweet Potato Cinnamon Ice Cream Recipe
Tired of icy, disappointing homemade ice cream? I was too, until I perfected this recipe! Inspired by a little ice cream enthusiast (and a contest!), this sweet potato and cinnamon ice cream is luxuriously creamy, melts slowly, and is surprisingly healthy. It's the perfect treat for kids and adults alike.This recipe avoids the pitfalls of quick-blend methods, resulting in a truly decadent ice cream experience. The secret? A carefully crafted custard base infused with the warm spices of cinnamon and nutmeg, and the subtle sweetness of sweet potato. Get ready to impress!Topped with crunchy toasted almonds, this ice cream is a delightful combination of textures and flavors. It's a homemade treat that rivals store-bought versions—guaranteed to become a family favorite!
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Recipe Time & More
Prep30 minutes
Cook12 hours
Total12 hours 30 minutes
Ingredients
For the Custard Base
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1/4 cup Sugar brown, packed
- 1 tbsp Honey
- 1/2 tsp Salt
For the Sweet Potato
- 1 medium Potato cooked and pureed, sweet
For the Thickener
- 5 tsp Corn Flour
For the Flavor & Texture
- 1 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- 30 gm Cream Cheese
For Topping
- 1/4 cup Almonds sliced, toasted
Instructions
Prepare the Cornstarch Slurry
- Combine 5 tsp cornstarch and 3 tbsp milk in a small bowl. Whisk until smooth and lump-free. Set aside.
Prepare the Cream Cheese Mixture
- In another bowl, combine 30g cream cheese and 4 tbsp milk. Whisk in 1/2 tsp salt until smooth. Set aside.
Make the Custard Base
- In a saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup brown sugar, and 1 tbsp honey. Heat over medium heat, whisking constantly, until just simmering.
Thicken the Custard
- Reduce heat to low and simmer for 4 minutes. Remove from heat.
- Whisk 1/4 cup of the hot custard into the cornstarch slurry. Pour the slurry back into the saucepan, whisking constantly until thickened and smooth. Return to medium heat and bring to a boil, whisking continuously. Boil for 1 minute. Remove from heat.
Combine Ingredients
- Whisk in the cream cheese mixture until fully incorporated. Stir in the cooked and pureed sweet potato until smooth.
First Freeze
- Pour the mixture into a shallow container. Freeze for 4 hours.
Break Up Ice Crystals
- Remove from freezer. Break up any ice crystals that have formed using a fork or spatula. Transfer to a blender.
Blend and Add Spices
- Add 1 tsp cinnamon and 1/4 tsp nutmeg to the blender. Blend using a hand mixer for 1 minute to incorporate air.
Final Freeze
- Pour back into the shallow container and freeze for at least another 4 hours, or preferably overnight, until solid.
Serve
- Remove from freezer and let sit for a few minutes before scooping. Serve topped with toasted almonds.
Recipe Notes
Expert Tips for Perfect Sweet Potato Cinnamon Ice Cream
- Use high-quality ingredients for the best flavor and texture. The creamier the milk and cream, the better the ice cream!
- Don't rush the cooking process. Gentle simmering and constant whisking are key to achieving a smooth, lump-free custard.
- For extra sweetness, consider adding a tablespoon of maple syrup along with the honey.
- Experiment with different toppings! Chopped pecans, chocolate shavings, or a swirl of caramel would all be delicious additions.
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Recipe Nutrition
Calories: 74kcalCarbohydrates: 16gProtein: 2gCholesterol: 2mgSodium: 380mgSugar: 13g
Prachi Bagde
Articles: 22
4 Comments
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This is amazing! Excited to make it.
This looks amazing! Thanks for sharing.
Such a tempting dish! Thank you.
This is amazing! Excited to make it.