Summer is probably my favorite season… I love going to the beach, hitting up the farmers market, eating ice cream, watching baseball and fireworks, and all the things you do when it’s hot outside. But even so, come September I find myself longing for those cool, crisp fall nights that seem to never arrive in Alabama. I want to enjoy all the fall flavors and warm comfort foods, but it’s still 90 degrees! So… I decided to transition from summer to fall with Sweet Potato Pie Ice Cream!
If you haven’t figured it out yet, sweet potatoes are one of my top five favorite foods. I could eat sweet potatoes for breakfast, lunch, dinner, and dessert. Pumpkin Pie gets all the glory, but in my opinion, sweet potato is just as good if not better. This ice cream inspired by that humble pie is dairy-free with a coconut milk base, and it’s sweetened with honey. Mashed sweet potato and pumpkin pie spice add that fall flavor I’m craving while keeping it cool. Stir in crushed graham crackers at the end of the freezing time for a crunch reminiscent of pie crust (or leave out the graham crackers for a vegan option).
Combine coconut milk, sweet potato, honey, vanilla, pumpkin pie spice, and cinnamon in a blender. Cover and process until smooth.
Pour mixture into the freezer container of an electric ice-cream maker, and freeze according to the manufacturer's instructions. When ice cream is nearly set, add crushed graham crackers.