Caramelized sweet potato ice cream with toasted marshmallow swirl

I have been on a ridiculous ice cream kick lately. I literally just can’t get enough – I like to think that all the calcium is seeping into my bones and I am now indestructible. To put it metaphorically, ice cream is to me what creatine is to high school football players. Only any weight it may incur ain’t water ;)

To get my fixes, I have been frequenting Davis Creamery. Last time I went in, the semi-stoned, smocked dude smirked and said “Maybe we should just make you a frequent flyer card.”

You do that. Seriously. I was shocked and beyond ecstatic to find that they had a new flavor – sweet potato and marshmallow. I giddily asked for a sample, shoved the wooden stick into my mouth, and then…. my heart sank. It sucked. The sweet potato flavor was lack luster and the marshmallows were raw and there was a lack of depth of flavor in general. I knew I could make it better.

To bring out the best in the sweet potato, the key is to caramelize it first in the oven. Do not disrespect the potato by boiling it. Plus, you wont lose any water soluble nutrients!

And toast the marshmallows, obvs.

caramelized sweet potato ice cream with toasted marshmallow swirl

Recipe: Makes ~2  1-cup servings

1 cup caramelized sweet potato

1 cup organic whole milk, vanilla yogurt (I used Strauss)

6 large marshmallows

2 tbsp brown sugar

2 capfuls vanilla extract

1/4 tsp salt

1/8 tsp nutmeg

1/8 tsp pumpkin pie spice

1/4 tsp cinnamon

optional: mini marshmallows for topping, scoop of marshmallow fluff, brown sugar and/or stevia to taste

Directions – Place the metal container of the ice cream maker in the freezer; let it freeze overnight. Bake a sweet potato at 400 degrees until the sugars begin to seep out, about an hour. Refrigerate overnight.The next day, broil the marshmallows on a pan in the oven until browned. Let them cool completely (they will deflate).  Combine the sweet potato with the yogurt, sugar, spices and salt and mix well. Turn on the ice cream maker and pour in the mixture once it is ALREADY SPINNING. It will take about 20 minutes to harden. Midway through, give it a taste test to see if it is sweet to your liking. Just a minute or two before you want to serve the ice cream, add the marshmallows and let them get combined by the ice cream maker. For an additional marshmallow swirl, you can turn off the ice cream maker and use a fork to swirl in marshmallow fluff. Top with toated mini marshmallows and enjoy!

Can be stored tightly sealed in the freezer.

Perrfect. 

What surprised me about this recipe was that although I used whole milk yogurt, it had a similar calorie content  to non-fat frozen yogurt. I realized that the fro-yo has way more sugar in place of the fat. And health wise, fat is >>>> sugar. Plus, the fat gives it an amazing creamy texture that froyo just don’t got.

Benefits:

Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.

Whole yogurt * loaded with calcium, a bit of protein, and beneficial bacteria that aid in digestion of the lactose and help promote regularity! Plus, the fats in milk products are short chain, which tend to be immediately utilized by the body for energy rather than fat storage.

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32 responses to “Caramelized sweet potato ice cream with toasted marshmallow swirl

  1. I just had sweet potato for dinner. If I had seen this earlier I would have made this for sure as my dinner!
    Nice recipe as always :)

  2. i think you should tell them you want ajob there to be an ice cream inventor!

  3. Summer may be over here in Toronto, but this post makes me want to go right back out there to buy an ice cream maker JUST for this.

  4. I have never even seen something so delectable looking. Kind of jealous right now :-)

  5. This looks amazing! I definitley need to try it.

  6. you are a total genius!!! i would eat every single one of your creations girl. this is amazing. you should give this recipe to davis creamery. they prob need it ;)

  7. Oh my gawd those marshmallows haha. Love

  8. The ice cream looks so cute :)
    The mashmallows look like little cookies!

  9. Yum! Looks AMAZING. Brilliant flavour combo :)

  10. That’s it?! That’s so easy to make! And damn it looks good! You are so amazingly creative! I love it! Love the sweet potato as the base for this. Absolutely delicious!

  11. Let me get this straight. You made your own sweet potato ice cream. With marshmallows. TOASTED marshmallows. And why is it that I don’t own an ice cream maker? Can you come and open up an ice cream shop next door to me please?

  12. Oh wow that looks pretty amazing!
    I am a huge fan of ice cream (even in this freezing weather :-P) and that looks delicious.
    I want an ice cream maker so bad!

  13. spoonfulofsugarfree

    This looks so goo! If only I had an ice cream maker…..Gosh darn…I bet it would taste good without it, though! A sweet potato spice puree-pudding-type-thing?

  14. Girl! This looks so very good! You are one inspirational ice cream woman. I want a bowl of this right now (and I often don’t get super excited about ice cream). I’m so glad I’m able to type again. I’ve missed visiting and commenting on your blog. I hope you are doing well and enjoying a restful Sunday. Hugs from Austin, my friend!

  15. Genius, genius, genius! You are a genius! I cannot wait to make this.

  16. this is why i need an ice cream maker

  17. I have been telling my husband I NEED an ice cream maker but I fear I would eat ice cream for every meal ;)

    Sweet potato ice cream? I am so in.

  18. Pingback: missing the kitchen | Health Freak College Girl

  19. Pingback: Cornbread with Roasted Sweet Potatoes & Raisins | Yeah…imma eat that.

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