Joy Bauer Weight Loss

RecipeSweet Potato Ice Cream

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Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 1 g
  • Total Fat: 5 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 4 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 25 g
  • Dietary Fiber: 2 g
  • Total Sugar: 15 g
    • Natural Sugar: 7 g
    • Added Sugar: 8 g
  • Sodium: 20 mg

Vanilla ice cream is so…vanilla, so I experimented with a more nutrient-packed ingredient: sweet potato. Naturally sweet, this veggie super star didn’t need a whole lot of doctoring up. In fact, this recipe calls for just five other ingredients! The result: a rich, creamy and surprisingly delicious frozen treat that even picky kids and spouses will enjoy. Good to the last lick!

  • Prep time
  • Total Time
This recipe makes 6 (1-cup) servings
Ingredients:

⅔ cup sweet potato (about 1 sweet potato)
3 frozen ripe bananas, cut into chunks
14 oz can lite coconut milk
¼ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Preparation:

Preheat the oven to 400˚.

Rinse and dry the sweet potato, then poke several holes in it with a fork. Wrap the potato in foil and bake at 400 degrees for about an hour, or until soft. (Alternatively, you can microwave the sweet potato until soft to save time.)

Remove the potato from the oven and allow to cool (you can place it in the freezer or fridge to speed up the process. Once cool, remove the potato “meat” from the skin. You should get about ⅔ cup.

In the bowl of a food processor, combine the banana, about ⅓ of the coconut milk, maple syrup, vanilla extract and cinnamon. Process for about a minute, pausing to scrape down the sides if necessary.

Add the sweet potato and a bit more of the coconut milk, continuing to process and scrape as necessary, until the mixture becomes smooth.

Add the rest of the coconut milk and continue to process and scrape down the sides until the mixture is completely creamy.

Pour the banana sweet potato mixture into a loaf pan and freeze for 30 minutes.

After 30 minutes, stir the ice cream and return to freezer for an hour more or until ready to use. Before serving, allow the ice cream to sit on the counter for 15 minutes and scoop it with a scoop dipped in warm water.

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Nutrition analysis courtesy of Genesis® R&D