Culinary Institute of America's Sweet Potato Ice Cream

Added to Recipes on Mon 07/15/2013


1 1/4 cups part-skim ricotta

3/4 cup plain non-fat Greek yogurt

1/2 cup agave syrup

1 cup mashed cooked sweet potato

2 tsp vanilla extract

1 tsp maple extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice



Puree all the ingredients in a blend or food processor until smooth.


Note: For a frozen dessert, freeze the purée in an ice-cream machine following manufacturer’s instructions. If you don’t have an ice-cream machine, add 1 1/2 teaspoons of gelatin for every 1 1/3 cup of sweet-potato mousse above.