A delicious ice cream made of… sweet potato! The secret ingredient is the carob powder. It gives this ice cream an interesting aroma and a beautiful caramel color. I found this recipe on this blogpost. This is an adapted ‘simple’ version.
Peel and cut the sweet potato. Steam it or put in in a microwave with a bit of water to cook for 5 min. When the sweet potato is cooked, puree it and let it cool down.
Mix all the other ingredients (egg yolks, maple syrup, almond butter, carob powder) together except the egg whites.
Add the sweet potato puree to the mix. Use a hand mixer to get rid of lumps if necessary. Whip egg whites until stiff. Fold egg whites in the batter.
Put the mixture in a muffin pan and freeze overnight. Take out of the fridge 10 minutes before consuming and enjoy!
Nutrition facts: with the quantities above, you’ll get about 4 portions. One portion is 150 calories, 16g of carbs of which 5g of sugar, 6g of protein, 10g of fat (mainly healthy unsaturated fats from the nut butter). If I eat it as a snack without anything else and not as a dessert after a meal, I’ll eat 2 portions :)