Sweet Potato Ice Cream + Maple Glazed Pecans

by Megan on September 11, 2011

This ice cream tastes like Thanksgiving. It tastes like the first sweet potatoes I ever liked served sweet (since I tend to like my sweet potatoes in a quesadilla).

You see, last thanksgiving, my mom made the Pioneer Woman’s recipe for sweet potatoes, and they tasted like heaven. They had a streusel-ish topping with pecans. But really, what’s better than a dessert in a side dish’s outfit?

Here’s my question: could you serve this ice cream with your turkey in a couple months? I bet that bird would like it. I bet I would like it.

Mostly this ice cream is a solid color. It looks like jacket-weather and encourages tall ankle boots to be worn, and pumpkins to be painted gold.

Jake said that this tastes like Sweet Potato Pie, and he’s right!

Sweet Potato Ice Cream
Recipe adapted from The Perfect Scoop

Ingredients:

  • 1 pound sweet potatoes, peeled
  • 1 cup + 2 T whole milk
  • 2/3 cup light brown sugar, packed
  • 1/4-1/2 t ground cinnamon
  • pinch or two of cloves
  • pinch -1/8 t ground ginger
  • hefty pinch of nutmeg
  • 1/2 t vanilla extract
  • pinch of salt
  • few drops of lemon juice
  • maple glazed pecans (recipe below)

Directions:

  1. Cut the sweet potatoes into 1-inch cubes. Place them in a medium sauce pan and cover with water. Bring to a boil, then reduce to a simmer, and cook for 15-20 minutes or until tender when poked with a sharp knife. Drain and let cool to room temperature.
  2. Pour the sweet potatoes, milk, brown sugar, spices, vanilla, and salt. Pureé until very smooth, at least 30 seconds. Add lemon juice and additional spices to taste. Press the mixture through a mesh strainer, using a rubber spatula.
  3. Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the pecans and their syrup.
  4. Transfer to an airtight container and freeze. Remover from the freezer 10 minutes before serving for good-lookin’ scoops.

I think the wax paper stole some maple syrup. I was swindled!

Maple Glazed Pecans
Recipe adapted from The Perfect Scoop

Ingredients:

  • 1/2 cup pure maple syrup
  • 1 1/2 cups coarsely chopped pecans

Directions:

  1. Heat the maple syrup in a small skillet or saucepan until it begins to come to a boil. Add the pecans and cook until it returns to a full boil once again. Stir the nuts for 10 seconds, then remove from heat.
  2. Allow to cool completely. (I chilled mine in the fridge before crumbling them into the ice cream when churning.) Reserve some for garnish if you want.

 Churn it up.

{ 7 comments… read them below or add one }

Dana September 11, 2011 at 1:22 pm

This sounds like a really interesting idea for ice cream! I bet a bird would like it too.

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Megan (megabite) September 11, 2011 at 1:59 pm

Yeah!

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Lindsay @ Delighted Momma September 13, 2011 at 2:37 am

Best recipe I have seen so far this week! YUMMMMM

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Megan (megabite) September 13, 2011 at 9:48 am

Thanks Lindsay!

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NicoleD September 13, 2011 at 2:07 pm

I would normally say tsk, tsk for saying the word “Thanksgiving” during summer, but this ice cream looks so good, I can’t hate.

Love your green ice cream maker!

Reply

Megan (megabite) September 13, 2011 at 2:11 pm

Ah! I know! I felt weird saying Thanksgiving, for real. I don’t even want to think about that chill-willy holiday.

And thanks!

Reply

Sally September 15, 2011 at 6:14 pm

That ice cream looks HEAVENLY!!! I do the same thing as your pecans, but with walnuts, just for random snackage around the house. Yummola!

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