Recipes

Sweet Rewards Recipe Contest

Sweet Potato Salted Peanut Butter Caramel Ice Cream

2008 Second Place Desserts

Ingredients:

1 ½ cups miniature marshmallows
2 tablespoons salted butter
2 tablespoons light brown sugar
1 ¼ cups heavy cream, divided
2 tablespoons creamy peanut butter
¼ cup dry roasted, salted peanuts, coarsely crushed
1/8 teaspoon salt
1 15 oz can Louisiana sweet potatoes, drained
1 14 oz. can sweetened condensed milk

Instructions:

Preheat oven to broil. Line a baking sheet with parchment paper. Spread the marshmallows out into a single layer onto the parchment. Toast the marshmallows under heated broiler just until puffed and lightly browned. Set aside to cool completely.
Melt the butter and brown sugar together in a small saucepan over medium heat, whisking constantly. Cook 2-3 minutes, then whisk in ¼ cup of the heavy cream. Bring mixture to a boil and cook, whisking constantly, for 1-2 minutes more. Remove from heat and whisk in the peanut butter until melted and combined. Stir in the crushed peanuts and salt. Cool to room temperature.
Meanwhile, place drained sweet potatoes into a large bowl and mash with a fork. Add sweetened condensed milk and remaining 1 cup of heavy cream. Stir well to combine and place mixture into an ice cream maker. Churn according to manufacturer’s instructions until mixture is “soft-serve” in consistency. Swirl in peanut butter caramel mixture. Peel the cooled, toasted marshmallows from the parchment paper (some will clump together, but this is fine) and stir tem into the ice cream mixture. Freeze until solid.
To serve: scoop the ice cream into your favorite serving dish or cone. Enjoy!

Makes 6-8 Servings

Credits:

Shannon Kohn
Simpsonville, SC