Dairy-Free Spiced Sweet Potato Ice Cream
Ingredients
- 1 1/2 cups soy milk
- 2 Tbsp cornstarch
- 1 1/2 cups dairy free heavy cream
- 2/3 cup light brown sugar, packed
- 1 Tbsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/8 tsp xanthum gum, optional
- 1 cup roasted sweet potato, skin removed and puréed
Optional toppings
- Candied pecans
- Salted caramel
Preparation
In a pot, add milk, cornstarch, heavy cream, brown sugar, spices, vanilla extract, salt, and xanthum gum if using, then whisk together and cook over medium-high heat until thickened, remove from heat and let cool slightly.
Add the cooled mixture to the ice-cream maker, then add sweet potato purée and use the mix function to incorporate.
Switch to the ice-cream function and churn for about 40 minutes, then transfer to an airtight container and freeze for at least 2 hours before serving.
