Happy Thanksgiving from Betsylife! I wanted to pop in today to share this easy, healthy, thanksgivingy recipe with you. I’ve always wanted to make ice cream at home, but I do not want to buy an ice cream maker. FINALLY! Problem solved.
This year, I’m most thankful for this blog, and those who read and encourage me every day. Writing here has helped me during a hard time in my life, and I don’t know where I’d be today without it. I’m also thankful for the small things. Like the awesome street with the really cool looking houses I walked down yesterday, or the explosion of yellow flowers in my backyard right now. Sometimes in life, people will let you down. If you are feeling discouraged or sad, just stop and look around, and you’ll see that there is greatness everywhere.
Sweet Potato Pie Ice Cream recipe from Clean Eating Magazine
1 large sweet potato, peeled and sliced into 1/2″ pieces
1/3 cup pure maple syrup
2 cups unsweetened oat milk ***I just used regular skim
1/2 cup raw honey
1 tsp. pure vanilla extract
1 tsp. pumpkin pie spice
1. Preheat oven to 350 degrees. Place sweet potato pieces on a foil lined baking sheet (for easy clean up) and pour maple syrup over sweet potatoes to coat evenly. Bake for 30-60 minutes until tender.
2. Remove from oven and then transfer to refrigerator to let soften further.
3. Put sweet potatoes in food processor and puree until creamy. Then add oat milk, blend a little longer and add remaining ingredients. Blend until smooth and creamy, about 4 minutes
4. Pour into a square metal cake pan and freeze for 12 hours, until solid.