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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 large sweet potato |
1/2 cup splenda brown sugar |
1/4 cup agave nectar |
2 cups oat milk |
1/2 cup splenda |
1 teaspoon vanilla extract |
1 teaspoon pumpkin pie spice |
special equipment: 1 1/2-quart ice cream/ sorbet maker (recommended: cuisinart) |
Directions:
1. Preheat the oven to 350 degrees F.
2. Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
3. Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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