Ingredients

• 1 large sweet potato
• 1/2 cup splenda brown sugar
• 1/4 cup agave nectar
• 2 cups oat milk
• 1/2 cup splenda
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Browse by ingredient

Instructions

1. Special equipment: 1 1/2-quart ice cream/sorbet maker (recommended: Cuisinart)
2. Preheat the oven to 350 degrees F.
3. Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
4. Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.