Purple Sweet Potato Ice Cream
Looking for a healthy sweet treat that is super easy to make? Try this purple ice cream! Made with just a few ingredients, it's prepped in under 10 minutes and is made with purple sweet potatoes!
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Servings: 4
Calories: 63kcal
Equipment
- 1 Loaf Pan
Ingredients
- 1 cup cooked mashed and packed purple sweet potato approx 2 small sweet potatoes I cooked mine in the microwave for 5 minutes. Be sure to poke holes in it before cooking.
- 1 ⅔ cups Whole Florida Milk
- 2 tablespoon maple syrup *more to taste
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Add the mashed sweetpotato, milk, maple syrup, vanilla and salt to your favorite blender.
- Blend until smooth and mixed thoroughly.
- Pour the sweetpotato mixture into a loaf pan.
- Cover with plastic wrap and place in the freezer.
- Every 30 – 45 minutes stir the sweetpotato mixture, the edges will start to freeze first and you will want to stir that in to insure an even creamy texture. Do this at least 3 times.
- Your ice cream will be ready to enjoy in about 3 to 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, almond slivers and sprinkles. Other toppings could be chocolate syrup, caramel sauce, and/or fresh fruit.
- Enjoy!
Notes
You can leave your purple sweet potato ice cream in the freezer for about 2 weeks, but it’s best fresh.
Nutrition
Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 146mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 2441IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 0.1mg
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