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.
1medium sweet potatopeeled and cut into 1 1/2 inch cubes
1 1/2cupswhole milk
2ouncescream cheeseroom temperature
1/4teaspoonkosher salt
1/4teaspooncinnamon
1/8teaspoonnutmeg
1/8teaspoonground cloves
1/2teaspoonvanilla extract
1 1/2cupsheavy cream
1tablespooncorn starch
1/2cuppacked brown sugar
1tablespoonmolasses
Instructions
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.