Sweet Potato and Gingersnap Ice Cream (No-Churn)

Not much screams post-New Year season like gingersnap and sweet potato, at least for this recipe. Those flavours stay with many of us even after the holidays, and with good reason. 

When it comes to gingernut - or gingersnap or gingerbread, whatever you want to call it - I love the warm and fuzzy feeling I get from the cinnamon, cloves, brown sugar and molasses medley. It's unparalleled, especially when paired with anything creamy. 

I also can't help but love vegetables like sweet potato that can be used for both savoury and sweet dishes; they are highly versatile and have great nutritional value.

No-churn ice cream is a favourite treat of mine, reflected on the website. Recommend you try some of the other recipes as well, including:

• Bourbon Peach Crumble Ice Cream

• Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread

• Coconut and Blueberry No-Churn Ice Cream

How to make homemade ice cream?

Making ice cream at home is not as intimidating as some may believe. It's easy, quick, and perfect for customizing. Sure, without an ice cream maker, it won't come out as smooth and refined, but if you do it right, it will be delicious and creamy, with textures and flavours you can have fun with. If you have a family, make it a contest to see who can make the best-tasting version!

Yield: 8-10 (1/4 cup)

Author: Dontmissmyplate

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Sweet Potato and Gingernut Ice Cream (No-Churn)

Try this at home and relish the warm, fuzzy, spicy, subtly sweet taste and aromas of molasses, ginger, cloves, and cinnamon wrapped in creamy goodness.

Prep time: 20 MinInactive time: 6 HourTotal time: 6 H & 20 M

Ingredients

• 1 cup (organic) sweet potato puree
• 2 tablespoons butter
• 1 teaspoon molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon brown sugar
• Pinch of ground cloves
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 1/2 cup gingernut biscuits
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups heavy cream
• 1 (14-ounce) condensed milk

Instructions

1. In a saucepan over medium-low heat, melt the butter and cook for 1-2 minutes. Add the spices and cook for another minute.
2. Add the sweet potato, sugar, and molasses. Heat and stir for another 2-3 minutes until all the ingredients are well mixed.
3. Pour the heavy cream into a large bowl, and whisk using an electric hand mixer on medium-high speed until soft peaks form, for about 4-5 minutes.
4. Fold in the condensed milk and then beat until stiff peaks form and the mixture thickens with creamy folds.
5. Break up the gingernut biscuits and pulse them in a blender or food processor to desired consistency. Mix into the heavy cream bowl along with the cooled sweet potato mixture, leaving some of each for topping —you can swirl with a fork once transferred to a bread loaf tin or ice cream container.
6. Seal and cover the ice cream with cling wrap and freeze for at least 6 hours or overnight.
7. Serve immediately once softened.

Nutrition Facts

Calories

406

Fat (grams)

19.2

Carbs (grams)

54.1

Protein (grams)

6.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.