Sweet Potato PIcE-Cream
(click on image to enlarge)
a little less than a pint
I know – another ice cream “recipe”. I just have to share the flavor idea beause it came out Absolutely Divine! Tastes like frozen cool whip and chilled sweet potato pie, whipped together!
Ingredients
- 1 sweet potato, whole, incl skin
- ¾ cup firm young coconut meat, not the jelly
- 1 cup water (coconut or filtered)*
- 3 tablespoons Agave, to taste
- 1 teaspoon vanilla bean powder, for the lovely specks
- 1½ tablespoons pumpkin pie spice (cinnamon, nutmeg, allspice, ginger, cloves)
Preparation
[I did this on a whim, so the measurements above are “ish” :)]
Throw it all in the high-speed and whip it up!
I have a small “Donvier”(hand-crank ice cream maker) and it was perfect, fluffy, goodness in 20 mins.
*I used filtered water because I didn’t want the coconut to overpower the sweet potato I think this would also be good with some sort of nut-crumble topping or cookie – to add the pie flavor. (i’m just trying to cut out/back nuts) ENJOY!
Comments
tree ear writes: (June 13, 2008)
very original, love it. hope to try it out some time soon
ardesmond2 writes: (June 13, 2008)
Nice sistah i am digging this…..
RawKidChef writes: (June 13, 2008)
Doesn’t it have to be frozenn first? Ice Cream?
jah rawstafari writes: (June 13, 2008)
Hi rawkidchef – how do you mean? After blending you treat it like any other ice cream and freeze according to your favorite method. i.e. ice cube tray and then put through juicer; or ice cream machine, ball, whatever. Hope that helps:)
evergreen writes: (June 13, 2008)
hi!...i just finished a scoop of this and it was so good!i mixed in some chopped cinnamon glazed pecans and topped it with date syrup and some more pecans i never would have thought of this,but i’m glad you did!thank you:)
jah rawstafari writes: (June 13, 2008)
yum – glazed pecans! now you’re talkin. I have a whole slew of pecans from my grandmother’s trees in SC – that is a great flavor idea! thanks. glad you enjoyed:)
rachel_akiko writes: (June 14, 2008)
Wow, that sounds awesome… I’ve never thought of something like that.
bitt writes: (June 16, 2008)
oh this sounds soooo delicious! i am going to have to go get a coconut now. thank you.
bitt writes: (June 16, 2008)
i have a question, is the meat on the young coconut on the outside? i am confused about what the jelly is. sorry, i don’t get coconuts too often.
jah rawstafari writes: (June 16, 2008)
Hi bitt. The coconuts I used are the thai young coconuts, that are already down to the white husk. They are flat on the bottom and coned on top. (Carried at almost all health food stores or Asian groceries) Depending on the age of the coconut, the meat inside can vary once you crack them open. Some will be very white and firm, others will be a purplish hue and jelly-consistancy meat. For ice creams, in general, you are going to want the firm kind. Unfortunately, there is no way of knowing what you are going to get. Sometimes I have to open more than one, but most of the thai ones are pretty consistant.OR if you are lucky enough to score young green coconut from a neighbor’s tree – that is even better, because the thai coconuts are not organic.
bitt writes: (June 19, 2008)
thank you for answering. sadly i have no coconut trees growing in seattle. i will head to the asian market to check it out.
yellowsnooks writes: (June 24, 2008)
Hey, can you use coconut flakes for a vegan recipe??
kellyayers writes: (July 30, 2008)
Isnt’ that a lot of agave? I need to look into this recipe further?
chakra essence writes: (August 07, 2008)
This sounds great. I wonder if I could just slice the tater, throw in in the freezer and use my Champion to homogenize it. Then add the spices and coconut at the end…I’ll give it a try this weekend.
Log in to discuss this recipe. No account yet? Sign up here.