The Creamiest Chai Sweet Potato Ice Cream
Chai Sweet Potato Ice Cream
By Chef Katie Mae
Makes 2–4 servings | Ready in 5 minutes (not including baking or freezing time) | Stores 1 month in freezer
INGREDIENTS
- 1 baked sweet potato or yam*
- ½ cup unsweetened, non-dairy milk
- 4 Medjool dates, pitted
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch of ground nutmeg
- pinch of ground clove
DIRECTIONS
- Peel the baked sweet potato and slice it into 4 to 6 pieces, about 1-inch thick. Place these pieces in an air-tight container and place them in the freezer overnight.
- To prepare the ice cream, add the frozen sweet potato chunks and the other ingredients to a high-powered blender. Blend until creamy.
- Transfer to individual bowls and serve immediately for a soft serve ice cream.
CHEF’S NOTES
I prefer an orange variety of sweet potato (often called yams) for the bright color. Purple sweet potatoes would also be gorgeous, but I think the chai flavor pairs better with the orange coloring. You can garnish individual bowls with orange slices or cinnamon sticks.
If you don’t have a blender, this will work in a food processor as well, although it probably won’t be as creamy.
To save the ice cream for later, transfer it to an air-tight container and store in the freezer. You will probably want to let it thaw a little bit before enjoying.
