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Preparation
15 minutes
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Processing
40 minutes
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Difficulty
Medium
Ingredients for Purple Sweet Potato Ice Cream Serves 4
Purple sweet potato 600 gr Vanilla extract 2 ml Coconut powder 50 gr Condensed milk 200 gr Unsweetened fresh milk 220 ml Roasted peanuts 10 gr Salt 1/2 teaspoon Sugar 50 gr
Tips for Choosing Good Purple Sweet Potatoes
- Choose those that are round or elongated.
- It’s best to choose those with a layer of powder or soil on them, accompanied by few roots, as they are freshly harvested.
- Choose potatoes that are still fresh, firm, and not bruised or cracked.
- Avoid choosing those that are pockmarked or have black spots.
- Do not choose potatoes that are too large or too small, as large ones tend to be old and fibrous, while small ones are still immature and bland.
Tools Needed
Blender, strainer, bowl, knife, cutting board, small plastic bag, rubber band,…
How to make Purple Sweet Potato Ice Cream
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Prepare the sweet potatoes
Peel the sweet potatoes, wash them clean, and cut them into small pieces so that they cook faster when boiled.
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Boil the sweet potatoes
Put all the cut sweet potatoes into the pot, pour in enough water to cover the potatoes.
Place the pot on the stove, boil the sweet potatoes for about 20 minutes over medium heat until soft.
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Mash the sweet potatoes
Put the boiled sweet potatoes into a blender with 200ml of the boiling water. Turn the machine on at high speed, blend the sweet potatoes until the mixture is smooth and fine, then turn off the machine.
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Making sweet potato ice cream mixture
First, prepare a bowl. Then add about 200g of condensed milk, 2ml of vanilla extract, 1/2 teaspoon of salt, 50g of sugar, and 400ml of boiling water into the bowl, stirring well until all the ingredients are completely melted and combined.
Next, add 220ml of unsweetened fresh milk, stirring well. When the mixture starts to cool, add about 50g of coconut cream powder and stir until the powder dissolves.
Sift the mashed sweet potato mixture through a strainer into the bowl with the milk mixture, mixing everything together until the ice cream mixture is smooth and creamy.
Tip: To make it easier to sift the sweet potato mixture, add about 1 ladle of the milk mixture into the sweet potato mixture, then stir well to loosen it, making it easier to sift.
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Freezing the ice cream
Pour the mixture into small bags, tie them securely, and place them in the freezer for about 9 – 10 hours until the mixture is completely frozen. After that, you can take the ice cream out to enjoy.
Tip: You can buy ice cream molds at supermarkets or e-commerce sites to create cute ice cream shapes.
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Final Product
The ice cream has a fragrant smell and the rich taste of purple sweet potato, mixed with a bit of creaminess from coconut milk and condensed milk, topped with a sprinkle of roasted peanuts. This will be an ideal refreshing dish for you and your family this summer.
See more:
Just with a few simple steps, you can have yourself purple sweet potato ice cream that is fragrant, creamy, and refreshing. Wishing you success in making it!
*Refer to images and recipes from the YouTube channel: Rural Livelihoods
