This year, we have our ice cream maker, and several weeks ago Mrs. ShottleBop made a batch of pumpkin pie ice cream for me, using unsweetened canned pumpkin. Yesterday, I wanted more. We hit Smart & Final, Trader Joe’s, and Ralphs, looking for canned pumpkin. Nada. BUT, we had bought a box of sweet potatoes recently. So we baked a sweet potato, and Mrs. ShottleBop made sweet potato pie ice cream. I cleaned out what was left in the freezer bowl after the rest had been scooped into single-serving bowls and placed in the freezer. It makes a good substitute (yes, heavier on the carbs and sugar* than pumpkin, but not enough to worry about, when you consider it’s divided into 8 portions, and when you really want that flavor).
All amounts (except for the number of eggs) approximate.
One medium sweet potato, baked to softness.
Quart of coconut cream
1/4 or so of SF syrup (we used vanilla bean, but caramel, almond, etc. would work as well).
However many packets of TruVia you want for additional sweetness
Pumpkin pie spices (we use the Trader Joe’s premix) to taste
3 eggs
Mix everything up in the blender, then pour into the freezer bowl and start your machine.
Fresh, it’s soft and creamy; frozen, it’s like a rock. 30 seconds in the microwave makes it acceptably spoonable.
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From Calorie King (info for one medium-sized sweet potato):
Total Carbs 23.6g; Dietary Fiber 3.8g; Sugars 9.6g (divide by 8 for the amount in a single serving of the ice cream; the other ingredients add hardly any more, and there’s enough fat to keep it from hitting your BG right away).