Ingredients
- 2 2 2 Cups Heavy Whipping Cream
- 2 2 2 Cups Heavy Whipping Cream
- 2 2 2 Cups Heavy Whipping Cream
- 1 14 1 14 1 - 14 oz Can Sweetened Condensed Milk
- 1 14 1 14 1 - 14 oz Can Sweetened Condensed Milk
- 1 14 1 14 1 - 14 oz Can Sweetened Condensed Milk
- 3/4 3/4 3/4 Cup Sweet Potato Puree
- 3/4 3/4 3/4 Cup Sweet Potato Puree
- 3/4 3/4 3/4 Cup Sweet Potato Puree
- 1 1 1 Teaspoon Vanilla Extract
- 1 1 1 Teaspoon Vanilla Extract
- 1 1 1 Teaspoon Vanilla Extract
- 1/2 1/2 1/2 Teaspoon Cinnamon
- 1/2 1/2 1/2 Teaspoon Cinnamon
- 1/2 1/2 1/2 Teaspoon Cinnamon
- 1/4 1/4 1/4 Teaspoon Cloves
- 1/4 1/4 1/4 Teaspoon Cloves
- 1/4 1/4 1/4 Teaspoon Cloves
- 1/2 1/2 1/2 Teaspoon Freshly Grated Nutmeg
- 1/2 1/2 1/2 Teaspoon Freshly Grated Nutmeg
- 1/2 1/2 1/2 Teaspoon Freshly Grated Nutmeg
- 2/3 2/3 2/3 Cup Chopped Walnuts
- 2/3 2/3 2/3 Cup Chopped Walnuts
- 2/3 2/3 2/3 Cup Chopped Walnuts
- 1 1 1 Cup Mini Marshmallows
- 1 1 1 Cup Mini Marshmallows
- 1 1 1 Cup Mini Marshmallows
- Crushed Graham Crackers, optional garnish
- Crushed Graham Crackers, optional garnish
- Crushed Graham Crackers, optional garnish
Preparation
Step 1
In a medium bowl whisk the condensed milk, sweet potato puree, vanilla, cinnamon, cloves, and nutmeg together until smooth.
In the bowl of a standing mixer (or by hand with a whisk) whip heavy cream until medium peaks form. Fold potato mixture into the whipped cream, gently folding with a spatula. Once combined, add chopped walnuts, and marshmallows and fold a few times to incorporate.
Pour mixture either in a 9×5” loaf pan, or some other large container and cover tightly with plastic wrap making sure that 1 layer actually touches the ice cream this will help prevent crystallization. Wrap a second layer around the first and place ice cream in freezer until solid, about 6 hours, preferably overnight.
Remove ice cream from freezer about 15 minutes before serving, this will help it soften just a bit. Serve as is, or with a light garnish of crushed graham crackers.