Korean · Dessert
Korean Sweet Potato Protein Ice Cream
A Korean-inspired no-churn ice cream built on roasted goguma (sweet potato), a flavour beloved in Korean desserts and soft-serve, reworked here with Greek yogurt and whey isolate folded into whipped cream for a genuinely high-protein scoop without a churn machine.
$1
20 minsPrep
40 minsCook
420 minsTotal
EasyLevel
Nutrition per serving
293Calories
19gProtein
15.6gFat
20.7gCarbs
10.8gSugar
2.4gFiber
305mgSodium
34mgChol
7.7gSat Fat
313mgPotassium
155mgCalcium
0.6mgIron
0.4mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Apple Cider (Hard Cider)
local
Yujacha (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Roast the sweet potato (skin on) at 200°C until a knife slides in with no resistance, about 40 minutes, then cool and scoop out 110g of flesh, mashing until smooth.
2
In a bowl, whisk the greek yogurt, whey protein isolate, honey, cinnamon and salt into the mashed sweet potato until completely lump-free - this is your base.
3
In a separate bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
4
Fold the whipped cream through the sweet potato base in three additions, keeping as much air in as possible - this folded structure is what replaces churning.
5
Spoon the mixture into a small airtight tub (about 500ml), smooth the top, and press a piece of parchment directly onto the surface.
6
Freeze for a minimum of 6 hours or until firm, ideally overnight.
7
Scoop into two bowls, scatter the toasted chopped pecans over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g roasted and mashed sweet potato
- 3.2 oz90g greek yogurt
- 1.1 oz30g vanilla or unflavoured, whisked in whey protein isolate
- 1.4 oz40g whipped to soft peaks heavy cream
- 0.5 oz14g honey
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.4 oz10g toasted, chopped pecan
