Ube & Japanese Sweet Potato Creami

low-fat ube & Japanese sweet potato ice cream

Makes 1 pint · 145 kcal per serving

Ingredients

• 250 g Japanese sweet potato
• 140 g 2% milk
• 40 g heavy cream
• 35 g white sugar
• 3 g ube extract
• 2 g vanilla extract
• 2 g salt

Method

1. 1. Roast the sweet potato whole at 400°F / 200°C until collapsing and caramel-soft, ~45–60 min, then scoop the flesh and cool.
2. 2. Blend the sweet potato with the milk, cream, sugar, ube, vanilla, and salt until completely smooth; it's a thick base, so thin with a splash more milk if it's too stiff to blend.
3. 3. Pour into a Ninja Creami pint to the max-fill line, cover, and freeze flat 24 h.
4. 4. Spin on the Ice Cream setting, then re-spin once or twice (add a splash of milk if it looks crumbly) until creamy.
5. 5. Serve right away; it firms up fast.