Get excited for Maxx and Brookes Culinary Crafting Ice Cream session, part TWO. (Here is the link to part ONE of our ice cream postings, if you like). Though Maxx was the sole creator of this particular recipe. This one is creamy, light, with the slightest tart tang. The color is inviting and lovely. Reminds me of cozy autumnal afternoons and evenings.
Personally, as Maxxs only other sampler, I recommend this topped with something like crushed Oreos, chocolate jimmies, or maybe some hot fudge, any of which I think would be a nice accompaniment.
Way cool thing about this recipe (aside from it being dairy free and sugar free): NO ice cream maker needed!!!!
This particular recipe is perfect for any time of year. Summer, because thats an obvious pairing with regards to ice cream. Though its also an ideal flavor for autumn or winter, with its homey flavors and texture, along with the warmth of color.
550 g rhubarb
300 g cooked sweet potato
1 cup non dairy milk (used oat milk)
2 tablespoons vanilla extract
2 tablespoons vodka
1/2 cup maple syrup
1) Peel a large sweet potato and cook until tender (I boiled in water, then drained). Cool and chop into small ish chunks.
2) Chop rhubarb into 1 inch pieces. Then roast the pieces on a baking tray in the oven at 350 F for 35-45 minutes.
3) In a food processor or blender, add the sweet potato and cooked rhubarb along with the oat milk, vanilla, vodka, and maple syrup. Blend until smooth.
4) Refrigerate mixture for 1-2 hours.
5) Once cooled, add the mixture to an ice cream maker and churn for 20 minutes. (Though this is optional; you can make this ice cream without the ice cream maker and yield a fine result.)
6) You may serve immediately in a soft serve consistency, or freeze for later enjoyment.
Once frozen, you will have to allow the ice cream to thaw down to a soft serve consistency again before serving.