Do you want a simple recipe that is sure to be a crowd pleaser? No churn ice cream is a must.
I have made a number of no churn ice creams. The recipe is foolproof. The fun part of the ice cream making is to get creative with the flavors one adds in. I have made CHOCOLATE, VANILLA BEAN & MANGO.
I finished off my Southern themed dinner party with this treat. You may remember a couple of posts ago that I began the dinner with a SAVORY CHEESECAKE. I think both of these ideas are pretty unique. The cheesecake is a dessert! Right? Sweet potatoes are a side dish. Right? Not if you cook in my kitchen. I love to experiment. More particularly, I also love to search and pick out new ideas to try.
The recipe begins by baking the sweet potatoes until soft. After cooled some, puree in a blender. You will need to add a little coconut milk of dairy of your choice to help make the puree. The cream is whipped and folded into the sweet condensed milk. The final step is to mix the sweet potato puree into the mixture. Pour the mixture into the loaf pan and place in the freezer. When ready to serve, take out a let it soften some so it is creamy.
Building of the no churn ice cream.
The No Churn Sweet Potato Ice Cream Plated.
No Churn Sweet Potato Ice Cream
Developed this creative No Churn Sweet Potato Ice Cream to finish off my Southern themed dinner party. I know it sounds crazy but it just works.
- 14 Ounces Sweetened Condensed Milk
- 2 whole Sweet Potatoes , peeled, baked & pureed
- 2 Cups Heavy Cream
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold 1/2 of the whipped cream into sweetened condensed milk and with a rubber spatula mix until combined.
Fold the remaining whipped cream into the mixture combine well. Next, add the sweet potato puree mixture and stir until just combined.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze for about 2 hours.
Take out 5 – 10 minutes before serving.