No-Churn Sweet Potato Pie Ice Cream Recipe- Step by Step Guide:-With this sweet potato pie ice cream that does not require churning, you can indulge in the delightful flavours of autumn. In this homemade dessert, the comforting flavour of sweet potato pie is combined with the cool, refreshing texture of ice cream.
No-Churn Sweet Potato Pie Ice Cream Recipe- Step by Step Guide
The result is a treat that is wonderfully sweet, perfectly spiced, and creamy. In addition, it does not require the use of an ice cream maker, which makes it a simple and convenient dessert option that can be used for any occasion.
Ingredients:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
- 2 cups heavy cream
- 1/2 cup chopped pecans (optional)
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Instructions:
- In order to prepare the sweet potatoes, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- You should first wash the sweet potatoes and then use a fork to prick them multiple times.
- If you want them to be tender, place them on a baking sheet that has been lined with parchment paper and bake them for approximately 45 to 50 minutes.
- After they have been cooked, wait until they have cooled down before removing the flesh and mashing it until it is smooth.
- Mix together the sweet potatoes that have been mashed, the sweetened condensed milk, the vanilla extract, the cinnamon, the
- nutmeg, the ginger, the cloves, and a little bit of salt in a large mixing bowl. After thoroughly combining, mix.
- The heavy cream should be whipped in a separate bowl until it thickens into stiff peaks.
- In order to ensure that the whipped cream is completely incorporated into the sweet potato mixture, gently fold it in. Make sure that the whipped cream does not lose its airiness.
- If you want to add some crunch and flavour to the dish, you can fold in some chopped pecans.
- Transfer the mixture into a container that can be frozen, and use a spatula to smooth out the surface of the container.
- For a minimum of six hours or overnight, the container should be covered with plastic wrap or a lid and placed in the freezer until it becomes firm.
- When the ice cream has reached its deepest point of freezing, scoop it into bowls or cones and serve it.
- Depending on your preference, garnish with additional chopped pecans or a sprinkle of cinnamon (optional).
Nutrition Information (per serving):
- Serving Size: 1/2 cup
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 60mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 3g
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