I have been super excited to share this recipe with you for a few weeks now because it is perfect for Thanksgiving! This is ice cream is the easiest ice cream I have ever made, its insane. AND I figured out how to make vegan marshmallow creme at home. Bonus: Don’t feel like making the marshmallow creme? Throw in some chopped up vegan marshmallows and boom: you’re done. Oh, one more thing: It’s freaking delicious. Ahhh! Ok, I’m glad I got that off my chest. Now we can talk about other things, like the apocalyptic kitchen disaster I had working on another Thanksgiving recipe for you guys. (I mean, epic fail.) Or how Downton Abbey is back in 8 days. I can’t be the only one super excited for this….
So about this kitchen failure: I was trying to make you Thanksgiving Spring Rolls. This was also one of my favorite ideas for Thanksgiving. It was going to have butternut squash with maple roasted brussels sprouts, pecans and apples. The squash tasted great. The roasted items, delicious. Put it all together in a spring roll? Grossaroo. Oh, and they were totally ugly too. Joe kept throwing them some side eye as I was working them, like, “uh, do we have to eat that?” No, no we do not. No matter what matter what I tried, it just wasn’t working. Maybe I’ll figure it out for next thanksgiving because I still really like the idea.
But back to what we are all here for: sweet potato ice cream. The majority of the ice cream – the part that gives it all its creaminess – is the sweet potato. And I love that this ice cream is mostly a vegetable. I mean, that’s a pretty healthy start to a dessert! And the creme? Well, I discovered how to make meringue out of flax from the blog Fried Dandelions with their recipe for a festive cranberry torte. From there, I just treated the whipped flax as you would egg whites and added sugar to it the way you would to make regular marshmallow cream. The end result is pretty close to store bought! But like I’ve said – cooking is what works for you – and if you don’t have the time (or inclination) to make the marshmallow creme, just sub in vegan marshmallows! Easy, done. We like happy cooks around here. The topping is optional too, but gahhhh, so good!
At some point, I may have to make this into some sort “milk” shake. The possibilities are endless! In the mean time, enjoy this ice cream while I count down the days till Downton Abbey. (No seriously, I cannot be the only one super excited for that!)
- 1 medium Sweet Potato
- 1 cups Almond Milk
- 1/2 cup Coconut Palm Sugar
- 1/4 cup Agave Nectar
- 1 teaspoon Vanilla Extract
- 1/3 cup Whole Flax Seeds
- 2 cups Water
- 3/4 cup Organic Sugar
- 1/2 cup Light Corn Syrup or Simple Syrup
- 1/4 cup Water
- 1/8 teaspoon Salt
- 1 1/2 teaspoons Vanilla Extract
- OR 8 chopped vegan Marshmallows
- 3 tablespoons Coconut Palm Sugar
- 2 tablespoons Maple Syrup
- 2 tablespoons Bourbon
- Preheat oven to 350°.
- Roast sweet potato for about 45 minutes, or until soft. Let cool completely.
- To make the marshmallow creme (if desired, skip this portion and add vegan marshmallow pieces): In a food processor, mix potato, almond milk, sugar, agave, and vanilla extract and blend until smooth. Add to your ice cream maker and process until thick and very cold. Put in freezer to firm up.
- To make marshmallow creme, put flax seeds and 2 cups water in a small sauce pan. Bring to a low boil for 15-20 minutes over medium heat. Stir frequently as the water thickens and reduces. Pour mixture through a mesh strainer to get 1/2 cup of liquid. The liquid will be thick but will pour easily. If you have trouble pouring it through the mesh, you have thickened it too much, so check frequently that it still pours easily, and that you are close to 1/2 cup. If you are left with more that 1/2 cup, the liquid isn't thick enough and won't whip into a "meringue". Let liquid chill until cool and pour it into your mixer. Beat on high until meringue forms.
- In a pot, stir together the sugar, corn syrup, 1/4 cup water, and salt in a small pot over high heat. Bring to a boil, stirring, until the mixture reaches 240°F on a candy thermometer. Let cool, but do not let it harden. If you do not let it cool it will break down the flax meringue which doesn't respond well to heat. Once it has cooled down a bit, beat the meringue on high and add the sugar mixture a little at a time. Once all the sugar is added, ad the vanilla extract.
- Remove ice cream from freezer and stir in marshmallow creme.
- When ready to serve, mix together the remaining coconut palm sugar, maple syrup and bourbon and pour on top.