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Sweet Potato Ice Cream with Almond Brittle

This vibrant and vegan ice cream is made with sweet potatoes from North Carolina, almond milk, a dash of cinnamon, salt, agave syrup, and blanched almond kernels. This frozen dessert has an aromatic, fine, and sweet taste. Who would have thought that this healthy and low fat vegetable makes such a great ingredient for a creamy ice cream?

Featuring North Carolina Sweet Potatoes and California Almonds

Ingredients

500 g	sweet potatoes from North Carolina
700 ml	almond drink
1 tsp	ground cinnamon
3	mint stalks
	Salt
150 ml + 3 tbsp	Agave syrup
120 g	blanched almond kernels

Step 1
Peel, wash and chop sweet potatoes coarsely. Cook in boiling salted water for about 20 minutes. Drain and puree finely with almond drink, 150 ml agave syrup and cinnamon. Let the mixture cool down and freeze (in portions) in an ice machine.
Step 2
In the meantime, chop the almonds coarsely and caramelize them with 3 tbsp. agave syrup in a small pan while turning until golden brown. Spread on baking paper and leave to cool.
Step 3
Wash mint and shake dry. Pluck the leaves. Scoop ice cream balls and place them in bowls. Break the brittle into pieces. Garnish the ice cream with brittle and mint.

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Beverages, Breakfast, Dessert, Fruits & Vegetables, Vegetarian or Vegan

Sweet Potato Ice Cream with Almond Brittle

Ingredients

Step 1

Step 2

Step 3

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