When it comes to ice cream making, my greatest challenge is determining which variety to create. Ready access to Wheeler del Torro's The Vegan Scoop, with its scads of dairy-free ice cream flavor options, does not make narrowing down the possibilities any easier. Chocolate is always a winner, but I like to branch out once in awhile to try more unique flavors. Fortunately, the decision-making process was shortened by the presence of roasted and mashed sweet potatoes in my refrigerator. Leftovers were proving handy that day, putting sweet potato ice cream in my sights. I followed Wheeler's recipe with the following alterations: I substituted the sugar with a reduced amount of light agave nectar (1/2 cup) and omitted the nutmeg. Finding the recipe's stated amount of sweet potatoes ambiguous--the recipe gives the amount in terms of numbers of sweet potatoes of unspecified type--I settled upon a cup of cooked, mashed, white-fleshed sweet potatoes. I followed the procedure for assembling the ice cream as written. The resulting ice cream was just the creamy, sweet, frozen treat to follow that hot bowl of spicy chili.
I have only tried a few of Wheeler's ice cream recipes, but I'm definitely going to attempt more in the coming months. Honeydew is of particular interest, but that will have to wait until melons are once again in season. If any of you are familiar with The Vegan Scoop and would like to suggest a flavor to try, or even just want to share an old favorite, I'd love to hear from you!