Sweet Potato Ice Cream – a delicious recipe with purple sweet potato, milk, brown sugar, egg yolks, condensed milk, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place chopped sweet potato in a pot and cover with water. Bring to boil, lower heat and simmer for about 20 minutes or until tender.Then place the cooked sweet potato, sugar and fresh milk in a liquidiser, blend till very smooth. Add a little more milk if you find the cooked sweet potato is still a little dry.
2
In a bowl, mix egg yolks and condensed milk together and set aside. Boil 250ml whipping cream and gradually add into the egg yolk mixture and stir well with a hand whisk. Then pour egg yolk mixture back to the pot and bring to boil over low heat, stir until thickens, remove from heat.
3
Add in sweet potato, mix well and leave to cool and chill for 2 hours.
4
Then pour mixture into ice cream maker and churn for about 30-40 minutes till soft ice cream is formed or according to maker's instruction.
5
Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.
439
kcal
Calories
28
g
Fat
36
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: 1 7/8 cups purple sweet potato peeled, chopped and boiled, 5/8 cup milk Fresh, 2 1/2 tablespoons brown sugar, 2 egg yolks, and more.
Yes, 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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