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Japanese Sweet Potato Ice Cream

甜点

原料

  • 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

指示

  1. Combine baked Japanese sweet potato and UFC Velvet Oat Milk unsweetened into a blender until smooth. Then transfer the mixture into a pot.
  2. Add honey and coconut condensed milk and simmer until boiling.
  3. Dissolve cornstarch and UFC Velvet Oat Milk unsweetened in a bowl.
  4. Combine the mixed cornstarch into a pot and stir until thickened.
  5. Transfer into a container and put in the freezer overnight.
  6. Remove from a container and blend with UFC Velvet Oat Milk unsweetened again.
  7. Transfer back to a container and freeze overnight.
  8. Scoop ice cream into a serving dish. Serve with baked Japanese sweet potato and top with honey.
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