Sweet Potato Ice Cream

homemade ice cream made from sweet potatoes in white bowl on wooden table

If you can't get enough of the fall flavors, this sweet potato ice cream is about to blow your mind. Once you take a bite, you'll understand. It turns out that sweet potato ice cream tastes like frozen pumpkin pie.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

1 pound sweet potato peeled, and chopped into 1-inch pieces
1 cup whole milk
⅔ cup light brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon kosher salt
½ teaspoon vanilla extract
⅛ teaspoon fresh lemon juice

Instructions

Place the potatoes in a medium-sized saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook for about 20 minutes, until fork-tender. Drain the potatoes and cool to room temperature.
Transfer the potatoes to the blender. Add the milk, brown sugar, cinnamon, salt, vanilla, and lemon juice. Puree until smooth, at least 20-30 seconds.
Place a mesh strainer over a mixing bowl and pour the puree through the strainer. Press with a spatula to get the liquid mixture through the strainer, discarding any pulp left behind. Chill the mixture in the refrigerator until cold.
Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

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