Sweet Potato Maple Pecan Ice Cream

Sweet Potato Maple Pecan Ice Cream
Kelsey Hilts
  • Yield: 4 cups
  • Prep: 3 hours
  • Cook: 20 minutes


Maple Butter Pecans
1cup coarsely chopped pecans
2tablespoons butter
6tablespoons maple syrup
Sweet Potato Ice Cream
3 eggs
2cups whole milk
1cup brown sugar
241grams mashed sweet potato
1/2teaspoon cinnamon
1/4teaspoon nutmeg
1/8teaspoon ginger powder
1/2teaspoon vanilla
2cups heavy cream


Maple Butter Pecans

  1. Melt butter in a sauce pan over medium heat. Stir in the maple syrup and add the pecan pieces.
  2. Stirring constantly, cook the pecans for approximately 10 minutes or until the maple-butter glaze boils and thickens. Be careful not to cook too long or the pecans will burn. Remove from heat and let the glazed pecan pieces cool completely.

Sweet Potato Ice Cream

  1. In a large saucepan, beat together the eggs, milk and sugar.
  2. Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. The custard should smoothly coat the back of a wooden spoon. Check Out: How to Make Ice Cream with a Custard Base
  3. Whisk in the mashed sweet potato, cinnamon, nutmeg and ginger powder, adjusting the spice to taste if desired. Remove from heat and allow mixture to cool.
  4. Add the heavy cream and the vanilla. Stir until blended and refrigerate the mixture until it is completely chilled, which may take several hours or overnight.
  5. Remove from refrigerator and stir in the maple pecans. Following the instructions on your ice cream maker, pour the chilled mixture into your machine and churn until ice cream forms. For firm ice cream, transfer mixture to a sealed container and let it freeze for several hours.

This recipe by Kelsey Hilts of Itsy Bitsy Foodies has been posted with permission and appeared as Sweet Potato Maple Pecan Ice Cream Recipe on Honest Cooking.