Japanese Sweet Potato Ice Cream Recipe
Serves: 8 portions
  • 450g purple sweet potatoes
  • 350ml coconut milk
  • 200ml soy milk
  • 100ml rice syrup
  • Pinch of salt
  • 50g icing sugar
  1. As a first step, the purple sweet potatoes have to be peeled, then cut them into smaller pieces and cook in a pot with water until it gets soft enough to be mashed (like regular potatoes).
  2. In the meantime, put all the remaining ingredients in a bowl or blender and blend everything until you have a creamy, fine mixture.
  3. When the sweet potatoes are well cooked and soft, strain the water and mash them well either by hand or with a chopper, blender or whatever kitchen tool you have.
  4. Now the purple sweet potato mash should cool down a little before you continue. This will be faster if you put it in the refrigerator for 5 or 10 minutes.
  5. When the sweet potato puree is well cooled down add it to the other mixture you made earlier and blend everything again for a few minutes, to a homogeneous mass.
  6. Now the base mix for the ice cream is ready and can be put into the ice cream maker.
If you don't have an ice cream maker, pour the mix into a container and put it in the freezer for a few hours. Take it out and stir/crush well to a smooth cream. Then put it back in the freezer and keep it there for 6-7 hours until it gets hard enough, but not rock hard which isn't really good for an ice cream.
Recipe by Japan Food Style at https://japanfoodstyle.com/japanese-purple-sweet-potato-ice-cream-recipe/