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This Sweet Potato Ice Cream Is a Summer Dessert Game-Changer


After you're done drooling over the Instagram pics, you'll want to get started on making this mouthwatering sweet potato nice cream recipe from Dough in Tampa, FL. It's made with ingredients you'll recognize and probably even have in your pantry.

This recipe is made with whole milk, but trust us, it's still healthy. In fact, more research is now saying that full-fat dairy (actually, dairy in general) is not as evil as you once thought—and going dairy-free could mean you're missing out on some precious nutritional benefits like a boost of vitamin D and some extra help recovering after a tough workout. And yes, this recipe has sugar, but it's not here to bloat you with artificial sweeteners that can be found in many store-bought ice creams. (We're looking at you, Halo Top.) "We stop at the sweet spot rather than piling as much sugar in as possible," says Tina Contes, chief confectioner at Dough. Plus, the natural sweetness from the powerhouse sweet potatoes is a creative way to satisfy your craving for dessert while also upping your intake of vitamins A and C and potassium while you're at it. (Check out these other brilliant ways to turn sweet potatoes into dessert.)

Sweet Potato Five-Spice Ice Cream

Makes 6-8 servings


  • 2 star anise
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon whole Szechuan peppercorns
  • 2 each cinnamon sticks
  • 2 cups whole milk
  • 4 teaspoons cornstarch
  • 2 small sweet potatoes, roasted and pureed (approximately 3/4 cup)
  • 2 tablespoons honey
  • 1/4 teaspoon fine-grain sea salt
  • 1 1/4 cups heavy cream
  • 1/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 10 to 15 premium marshmallows


1. In a dry pan over medium heat, toast anise, fennel seed, cloves, and peppercorns until fragrant. Remove from heat.
2. Combine toasted spices with cinnamon sticks and steep everything directly in warm milk, like you would with tea, then strain.
3. Place 1/4 cup spice-infused milk and cornstarch in a small bowl and whisk until cornstarch is fully dissolved and smooth.
4. Combine mashed sweet potato with honey and sea salt, whisking or blending until smooth. Set aside.
5. In a medium saucepan, combine remaining infused milk, heavy cream, and sugars, stirring to combine. Bring mixture to a simmer over medium heat and let bubble for four minutes.
6. Remove the saucepan from the heat and gradually whisk in slurry (milk and cornstarch). Once incorporated, bring the mixture to a boil over medium-high heat, stirring frequently. Cook until slightly thickened, about 1 minute, then remove from the heat.
7. Slowly pour thickened milk into sweet potato mixture, whisking until smooth. Refrigerate until thoroughly chilled, at least four hours.
8. Place marshmallows on a baking sheet under the broiler, turning until uniformly toasted. Set aside to cool, then put toasted marshmallows in the freezer until ready for use.
9. When ready to churn your ice cream, mix the frozen marshmallows into the chilled ice cream base and then freeze according to the ice cream maker's instructions. Freeze for a few hours before enjoying for the perfect consistency.


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