Before making this ice cream, ensure that your 2-quart ice cream freezer bowl has been in the freezer for 48 hours.

1. Place all ingredients in a Vitamix or blender. Blend well.
2. Pull the 2-quart ice cream freezer bowl out of the freezer and assemble your ice cream maker.
3. Follow the manufacturer’s directions for your particular ice cream maker and carefully pour the ice cream mixture into the ice cream maker. (I use a Cuisinart 2-Quart Ice Cream Maker, which requires that I turn it on before pouring in the liquid ice cream mixture.)
4. Run the ice cream maker for about 25 to 30 minutes or until done.
5. Serve immediately or store in the freezer for 2-3 hours prior to serving. The ice cream texture is best served immediately or frozen for a few hours. Once the ice cream is frozen overnight, it hardens and will need a few minutes to soften before serving.

Notes

• • To prepare the purple sweet potato puree, roast the potato(s) in the oven at 400° F until soft (usually about 50 minutes to 1 hour depending on size). Once the purple sweet potato has cooled, peel the skin off the potato (I usually give the skins to my dog!). Chop the peeled purple sweet potato and place in a food processor. Blend until the the puree has the consistency of play dough. Depending on the potato, sometimes I have to add 1-3 Tablespoons of water and sometimes I don’t need any water. Check out how the purple sweet potato puree should look look in this post (the picture of it in the food processor). For the ice cream recipe, be very mindful of adding water to the puree, as you want as little water as possible for the ice cream.
  • I eyeballed the amount of how much this recipe makes.