Sweet Potato Ice Cream

This easy to make ice cream is like sweet potato cheesecake laced with cinnamon. Drizzled with hot fudge makes it even more decadent.

If you don't have an ice cream maker, you can try using the baggie method (see below).

1 medium sweet potato, roasted (bake an extra one at dinner time), cooled, and skin removed

8 ounces cream cheese, softened
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon cinnamon
dash salt
1/4 cup melted good quality chocolate, cooled slightly (optional)

Place the cream cheese and sweet potato (no skin) in food processor and process until smooth and creamy. Add brown sugar, and continue processing until smooth again. While processor is running, using the chute gradually add whole milk, cream, cinnamon and salt. Stop processor and scrape down sides and then process until everything is incorporated. Transfer mixture into a bowl, chill in fridge until cold, if necessary.

Follow directions for your ice cream maker to churn into ice cream.

During the last 2-3 minutes of churning, drizzle the melted chocolate into the ice cream so it forms ribbons.

Baggie Method for Making Ice Cream

1 heavy duty quart size ziplock baggie
1 heavy duty gallon size ziplock baggie
lots of ice
about 2 cups rock salt


Pour about 1 cup ice cream "batter" into quart size baggie, remove air and seal. Add 2-3 cups of ice and 2 cups of rock salt to gallon size baggie. Place the smaller baggie with ice cream mix into the large baggie. Seal the large baggie. Gently agitate, roll, turn, and flip the baggie continuously for about 10 to 15 minutes. You will notice the ice cream consistency changing and getting more solid. If necessary add more ice as you are working. When the ice cream is the consistency you like remove the smaller baggie and dry it off before opening it. Be careful not to get salt or water into your ice cream.