Island Sweet Potato Ice Cream – a delicious recipe with heavy cream, coconut milk, eggs, sugar, Potatoes, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine cream, milk, eggs and sugar and cook stirring over medium heat until mixture thickens slightly and coats the back of a spoon (aprox.
2
10 minutes).
3
In blender puree sweet potatoes (including the sauce in package), ginger, nutmeg, vanilla and rum together until well blended and smooth.
4
Stir into cream mixture and cool.
5
Freeze in electric ice cream maker.
6
Place a couple of scoops in a dish top with nut mixture and garnish with a few gingersnap cookies.
7
Topping: 1 small jar nut topping for ice cream or finely chopped pecans
8
Garnish: Thin Ginger Snap Cookies
9
A viewer, who may not be a professional cook, provided this recipe.
10
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
640
kcal
Calories
50
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups heavy cream, 1 cup coconut milk (not cream of coconut), 2 eggs, beaten, 1/2 cup sugar, and more.
Yes, Island Sweet Potato Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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