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.
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.
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.