Okinawan Sweet Potato Ice Cream PDF FACEBOOK SHARE ICON.
Use this local food to make a sweet treat
What You Need:
- ¼ cup cooked and mashed Okinawan sweet potato
- 2 cups half and half
- ½ cup sugar
- 1 teaspoon vanilla
What To Do:
- Mix ingredients until well blended and pour mixture into a quart-size plastic freezer bag. Release air, seal the bag, and reinforce the seal with masking tape.
- Fill a 3 lb. coffee can 1/3 full with ice.
- Add ¼ cup rock salt, the sealed freezer bag, and another ¼ cup of rock salt on top.
- Place the lid tightly on the can and reinforce the seal with masking tape.
- Sit on the floor with your child and roll the can to each other for 10 minutes.
- After 10 minutes, empty the can. Then, repeat steps #2 - #5.
- Now your ice cream is ready to eat! Yum! (Note: if the ice cream is not hard enough, place the bag in the freezer until it hardens).
Adapted from Hawaiian Electric
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