Sweet Potato Ice Cream with Toasted Marshmallows

I love me a good ice cream. And I’m not the biggest fan of pumpkin pie.  When I were little, I would try and smash my dad’s face in the pie so that he would return the favor, and hopefully my piece would be ruined.  I know. It’s odd.  And on the other hand, I still eat a piece every year.  I am also too sentimental for my own good and must participate in tradition for tradition’s sake.

Confused yet? Welcome to my husband’s world.

So when I saw this ice cream, I knew I had to try it.  Just for the sake of wanting something different. And I added marshmallows because in a strange way it made me feel like this ice cream resembled the traditional Sweet Potato Casserole, which of course meant that this was an ice cream casserole of sorts, made of mostly vegetables, so of course, it’s healthy.

Again. Confused?

Alas, let’s get one thing straight: toasted mallows make everything grand.

And everyone has their preference.  A little toasted. Medium toasted.

Or burnt.  You know, the kind of toasting when you let it catch on fire and then blow the flame out with a breath that is entirely too big, like you were blowing out your own clothes to save your life.  Just me?

I’m always over-reacting.

But serious folks.  This ice cream is delicious.  Made with no eggs it’s not as creamy as most ice creams are, and I think it fits the bill.  It’s a great alternative to your traditional pumpkin pie, or at least an addition.  And, it’s fun to toast mallows, perfect activity for the kids to do, under supervision of course.

Happy Thanksgiving!

P.S. I’m thinking of making a marshmallow sauce to drizzle on before I toast the mallows.  For flavor purposes, but also so the mallows stick to the ice cream better.  (Husband’s idea. What a smart guy.)  If you know of any good recipes, please, link below!

Sweet Potato Ice Cream with Toasted Marshmallows

(adapted from David Lebovitz)

1 lb sweet potatoes, peeled

1 cup plus 2 tablespoons milk (whole milk with be the creamiest, and then the consistency of the ice cream will get icier as you decrease the amount of fat in the milk)

a bit of extra milk for desired consistency

2/3 cup brown sugar

1/2 teaspoon ground cinnamon, or more to taste

1/2 teaspoon vanilla extract

a pinch of nutmeg

1 tablespoon maple syrup

mini marshmallows

Special equipment: Ice cream maker, kitchen torch

Wash sweet potatoes, and then peel them.  Cut into 1-inch pieces.  Place potatoes into a medium to large saucepan and cover with water, turning the heat on the stove to medium-high and brining it to a boil.  Once boiling, reduce the heat to a simmer, add a lid and let simmer for about 20 minutes, or until potatoes are tender when poked with a fork. Drain the sweet potatoes in a strainer and let cool to room temperature.  Pour milk, brown sugar, sweet potatoes, cinnamon, vanilla, and nutmeg  into a blender and puree until very smooth.  Add extra milk to ensure that ingredients are blended smooth enough, and that the mixture is not chunky. Don’t add too much so that it’s runny, but enough to resemble a well-blended smoothie.  Chill the mixture in the refrigerator, or if you are low on time, just skip this step.

I did.

Pour ingredients into ice cream maker that has been frozen according to manufacturer’s instructions. As ice cream begins to churn, pour in maple syrup.  Churn until ice cream is frozen, about 30-35 minutes depending on ice cream maker. Once fully churned, scoop into preferred storing container.

Upon serving, allow ice cream to soften at room temp for about 10 minutes before serving. Scoop desired amount into ice cream bowls, troughs, or buckets, and place mini marshmallows on top.  Use kitchen torch to toast to desired burnt or non-burnt consistency.  Enjoy!