This sweet potato ice cream is made with cream cheese for a super creamy, fall inspired treat. It’s a slightly sweet, cinnamon infused dessert that gives pumpkin a run for it’s money.
After 15+ hours of driving this weekend, we’re in Topton, NC celebrating my brother’s 30th birthday lakeside in a beautiful log cabin home we spent almost two weeks researching and planning. In our heads, this vacation was going to be a perfect extension of fall as NY would become colder and colder each day crossing into November and North Carolina would surely be at least 10-15 degrees warmer with peak foliage surrounding us in every direction in the mountains.
Except, as we drove deeper into North Carolina Saturday afternoon, the temperature dropped about 20 degrees, the misty rain turned to snow flurries, the winds picked up and before we knew it we were seeing car roofs covered in snow coming from the opposite direction on the highway.
The direction into which we were headed.
About four hours later, we pulled into our house for the week to be greeted with about six inches of snow on the ground and the generator running from a power outage. We couldn’t see much since it was pitch dark outside but yesterday morning we awoke to the beautiful lake view we were promised, minus one thing, the foliage we expected. Instead of the extended fall conditions, we spent yesterday hiking in 38 degree weather with snow up to the top of our hiking boots and maybe 10% of the leaves still on the trees.
If I didn’t know any better (and hadn’t driven 5 of the 15 hours on 2.5 hours of sleep), I’d have guessed we were in Nova Scotia, not 858 miles south in North Carolina.
If there wasn’t a kick-ass hot tub right outside my bedroom door, I’d say we should’ve just stayed in New York for the week, where this sweet potato ice cream is waiting for me in my freezer.
Sweet Potato Cream Cheese Ice Cream
This sweet potato ice cream is made with cream cheese for a super creamy, fall inspired treat. It's a slightly sweet, cinnamon infused dessert that gives pumpkin a run for it's money.
- 1 medium sweet potato, peeled and cut into 1 1/2 inch cubes
- 1 1/2 cups whole milk
- 2 ounces cream cheese, room temperature
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 tablespoon corn starch
- 1/2 cup packed brown sugar
- 1 tablespoon molasses
- Combine sweet potato and milk in a medium sauce pot. Bring to a boil, then lower to a simmer and cook for 10-15 minutes until fork tender.
- Meanwhile, combine the cream cheese, salt, spices and vanilla in a small bowl and whisk together. Set aside.
- Transfer the sweet potatoes and milk to a blender and blend until smooth.
- Pour the mixture back into the sauce pot over medium-low heat.
- Whisk together the heavy cream and cornstarch in a small bowl. Pour into the sweet potato mixture in the sauce pot and stir.
- Add the brown sugar and molasses and stir until sugar is dissolved.
- Turn off heat, add the cream cheese mixture to the sauce pot and stir until fully incorporated.
- Pour the mixture into a bowl.
- Place the bowl in an ice bath for immediate cooling or the refrigerator for 2-3 hours until chilled. If using the ice bath, let cool in the bowl, mixing occasionally for 20-30 minutes.
- Once cooled, pour mixture into your ice cream maker and churn according to manufacturer's directions.
- Transfer to a freezer safe container and freeze for 2-3 hours to set before serving.