Indulge in a delightful culinary journey with our enticing Cajun Sweet Potato Ice Cream. This unique dessert combines the smoky, spicy flavors of Cajun cuisine with the creamy sweetness of sweet potatoes. Our collection of recipes offers a variety of options to tantalize your taste buds. Whether you prefer a classic ice cream churned to perfection or a quick and easy no-churn method, we have got you covered. Embark on a delectable adventure as we guide you through the steps of creating this extraordinary frozen treat. From selecting the perfect sweet potatoes to achieving the perfect balance of flavors, our comprehensive guide ensures a successful and delicious outcome. So, get ready to elevate your dessert repertoire with this extraordinary Cajun Sweet Potato Ice Cream.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO ICE CREAM RECIPE
Sweet potato ice cream is made with cream, egg yolks, sweet potato puree and more; check out this recipe to make it yourself.
Provided by Diana Rattray
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture begins to boil.
- In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot cream mixture into egg yolks, whisking briskly as you pour.
- Pour egg yolk-cream mixture back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.
- Strain mixture through a fine-mesh sieve into a bowl. Whisk in the sweet potato puree, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, at least 3 hours.
- Churn in an ice-cream maker following manufacturer's directions. Transfer to a container. Cover, and freeze until firm, at least 1 hour.
Nutrition Facts : Calories 658 kcal, Carbohydrate 42 g, Cholesterol 362 mg, Fiber 2 g, Protein 13 g, SaturatedFat 30 g, Sodium 148 mg, Sugar 35 g, Fat 50 g, ServingSize 1 quart (5 servings), UnsaturatedFat 0 g
CAJUN STYLE BAKED SWEET POTATO
Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix.
Provided by JJOHN32
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
- Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
- Bake in preheated oven until tender, or about 1 hour.
Nutrition Facts : Calories 229 calories, Carbohydrate 49.1 g, Fat 2.3 g, Fiber 7.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 82.6 mg, Sugar 16 g
ISLAND SWEET POTATO ICE CREAM
This is a fast recipe to prepare and has a fabulous different flair! It calls for coconut milk, sweet potatoes and Jamaican dark rum, which are all indigenous to the Caribbean. My family loves it, mon!
Provided by Food Network
Categories dessert
Yield 1 quart.
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine cream, milk, eggs and sugar and cook stirring over medium heat until mixture thickens slightly and coats the back of a spoon (aprox. 10 minutes).
- In blender puree sweet potatoes (including the sauce in package), ginger, nutmeg, vanilla and rum together until well blended and smooth. Stir into cream mixture and cool. Freeze in electric ice cream maker. Place a couple of scoops in a dish top with nut mixture and garnish with a few gingersnap cookies.
- Topping: 1 small jar nut topping for ice cream or finely chopped pecans
- Garnish: Thin Ginger Snap Cookies
SWEET POTATO ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
- Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
- Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.
SWEET POTATO ICE CREAM PIE
Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie! It's so creamy and delicious, I'm always asked for the recipe when I serve it. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.
Nutrition Facts : Calories 542 calories, Fat 32g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 368mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET-POTATO ICE CREAM
Provided by Sarah Belk
Categories ice creams and sorbets, dessert
Time 2h15m
Yield About 3 cups ice cream
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
- In a small saucepan, scald milk and set aside.
- In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
- Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 92 milligrams, Sugar 22 grams
OKINAWAN SWEET POTATO ICE CREAM
Okinawan sweet potatoes are a glorious purple color which makes this ice cream a lovely lavender color. You could probably sub another kind of sweet potato in a pinch, but it won't be the same.
Provided by Roosie
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients until well blended.
- Freeze in an electric ice cream maker, following manufacturer's directions.
Nutrition Facts : Calories 264.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 44.8, Sodium 54.3, Carbohydrate 32, Fiber 0.2, Sugar 25.6, Protein 3.7
Tips:
- For a smoother texture, peel and cube the sweet potatoes before boiling them.
- If you don't have a blender, you can mash the sweet potatoes with a potato masher or food processor.
- Add the spices to the sweet potato mixture while it is still warm so that they can infuse their flavor.
- If you want a more intense Cajun flavor, add a pinch of cayenne pepper.
- For a sweeter ice cream, add more maple syrup or honey to taste.
- Serve the ice cream immediately, or store it in the freezer for up to 2 weeks.
Conclusion:
This Cajun sweet potato ice cream is a delicious and unique twist on the classic dessert. It is easy to make and can be enjoyed by people of all ages. The sweet potatoes give the ice cream a naturally sweet and creamy flavor, while the Cajun spices add a touch of heat and smokiness. This ice cream is perfect for a summer party or potluck, or as a special treat for yourself.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #low-protein #desserts #frozen-desserts #dietary #low-sodium #low-in-something
You'll also love