Japanese Sweet Potato Ice Cream
Dessert
Ingredients
- 600 ml. UFC Velvet Oat Milk unsweetened
- 150 g. Baked Japanese Sweet Potato
- 2 tbsps. Honey
- 4 tbsps. Coconut Condensed Milk
- 2 tbsps. Cornstarch
- 3 tbsps. UFC Velvet Oat Milk unsweetened
- 100 ml. UFC Velvet Oat Milk unsweetened
- 80 g. Baked Japanese Sweet Potato
- 1 tbsp. Honey
Instructions
- Combine baked Japanese sweet potato and UFC Velvet Oat Milk unsweetened into a blender until smooth. Then transfer the mixture into a pot.
- Add honey and coconut condensed milk and simmer until boiling.
- Dissolve cornstarch and UFC Velvet Oat Milk unsweetened in a bowl.
- Combine the mixed cornstarch into a pot and stir until thickened.
- Transfer into a container and put in the freezer overnight.
- Remove from a container and blend with UFC Velvet Oat Milk unsweetened again.
- Transfer back to a container and freeze overnight.
- Scoop ice cream into a serving dish. Serve with baked Japanese sweet potato and top with honey.
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