1 quart (32-ounce) carton of LACTAID® Vanilla Ice Cream
1 pound sweet potatoes
1 tablespoon cinnamon, divided
½ teaspoon nutmeg
½ teaspoon cloves
⅓ cup brown sugar, divided
¼ cup salted butter, melted
1 teaspoon vanilla extract
Pinch of kosher salt
4 graham crackers, crushed
- 1.
Preheat the oven to 425 degrees F. Rinse off the sweet potatoes, pat dry, and place onto a parchment-lined baking sheet. Bake for about 35-45 minutes, until fork tender.
- 2.
Poke the sweet potatoes with a fork to release the steam and carefully remove the skin. Add the sweet potato flesh to a bowl and add the nutmeg, clove, 1 teaspoon of cinnamon, and 2 tablespoons of brown sugar. Mix together until everything is fully combined. Set aside to cool completely.
- 3.
In a small bowl, combine remaining cinnamon and brown sugar, vanilla extract, pinch of salt, and melted butter to create a cinnamon swirl.
- 4.
Let the LACTAID® Lactose-Free Vanilla Ice Creamsit at room temperature for about 10 minutes, until slightly softened. Then, add the ice cream and (cooled) sweet potato mixture to a large mixing bowl. Use an electric mixer to mix together.
- 5.
Use a flat spatula to fold in the crushed graham crackers and dollop the cinnamon swirl on top. Use a toothpick or butter knife to swirl the cinnamon mixture throughout the ice cream.
- 6.
Place into the freezer to set for at least 2 hours before serving.
Serving Size
1 bowl (about ⅙ of the ice cream)
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 874 |
Total Fat | 43g |
Saturated Fat | 26g |
Cholesterol | 159mg |
Sodium | 463mg |
Total Carbohydrate | 111g |
Dietary Fiber | 5g |
Total Sugars | 85g |
Protein | 13g |
Calcium | 450mg |
