Ube Ice Cream (Purple Sweet Potato) (Edit recipe)

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UBE, purple sweet potato ice cream! It get’s it’s color from an ube, or purple yam. Also called a purple sweet potato or even called an Okinawa potato in our local market here. The flesh is a deep purple, so it is perfect for this year’s tribute recipe to my momma, DeVona.

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

1.5 cups Purple Sweet Potato, cooked, cooled, peeled, and mashed (or orange sweet potato)
1.5 cups Almond Milk, (or milk of choice)
1/8-1/4 cup Pure Maple Syrup, (to taste)
1 Tbsp Vanilla Extract
1/4 tsp Sea Salt, fine
raw Macadamia Nuts, toasted/chopped (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a high powered blender and blend until very smooth. Typically around 3-4 minutes. Taste for sweetness and adjust if needed.
Pour into a container, cover and place in the refrigerator. Chill at least 4-6 hours or even better overnight.
Freeze in ice cream maker following manufacturer's directions. Once frozen, transfer to a freezer safe container to set up fully. When ready to serve, remove from the freezer about 15 minutes before enjoying. Scoop and top with nuts if using and enjoy!

Notes

Like most home made ice creams, it does freeze up very hard so plan on taking it out about 15 to 20 minutes before you want to enjoy it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	115
Fat:	1 g
Carbohydrates:	21 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	136 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.