Lisa Lincoln, Special Cooking Contest Superintendent with the North Carolina State Fair, contacted the media last week about corrections in the first-place recipe in the North Carolina Sweet Potato Commission’s Sweet Potato Dietary Restrictions Recipe Contest. The correct recipe can be found below:
Buckeye ice cream sundaes
Ice cream:
• 1 1/2 cups cooked, mashed sweet potatoes
• 1 cup pure maple syrup
• 3 tablespoons vanilla extract
• 16 ounces creamy peanut butter
• 21 ounces cream of coconut (Coco Goya brand)
• 1/4 teaspoon allspice
Hot fudge sauce:
• 1/3 cup coconut oil
• 1/4 cup sugar
• 1/3 cup plant-based milk substitute
• 1 cup dairy-free chocolate chips
• 1/3 cup cocoa powder
• 1 teaspoon vanilla extract
Whipped cream:
• 15-ounce can cream of coconut (Coco Goya brand)
• 1 teaspoon vanilla extract
• 3 tablespoons powdered sugar
Topping:
• 1 cup gluten-free mini pretzels
To make ice cream: With a mixer, blend all ingredients together until smooth.
Use 2 15-ounce cans of cream of coconut, drain off all the clear liquid and only add the thick, white, creamy part. Use all the white cream from one can and 1/3 from the second can.
Place mixture in a large plastic or metal container and lay plastic wrap on top of the mixture (this will help keep ice crystals from forming on your ice cream).
Place in freezer for four hours, stirring and recovering approximately every 30 minutes.
While you’re near the freezer, place a medium mixing bowl in the freezer for 30 minutes. This will help keep ice crystals from forming on your ice cream.
Place in freezer for four hours, stirring and re-covering approximately every 30 minutes.
While you’re near the freezer, place a medium mixing bowl in the freezer for 30 minutes. This will be for the whipped cream.
To make hot fudge sauce: While your ice cream forms, you can make the hot fudge sauce.
In a medium pot, mix the oil, sugar, cocoa and milk substitute until combined.
Bring mixture to a steady boil over medium-high heat, stirring until thickened (if it’s being troublesome, some tapioca or cornstarch will help). Remove from heat and stir in the vanilla and chocolate chips until smooth.
To make the whipped cream: While your ice cream forms, you can make the whipped cream.
Drain off the clear liquid from the cream of coconut (keeping the creamy white part). Remove the mixing bowl from the freezer. Place cream of coconut, powdered sugar and vanilla in a bowl. Whip on medium-high speed until stiff peaks form.
Assembly: Scoop out a hearty serving of the peanut butter ice cream into a serving dish. Top with a spoonful of hot fudge sauce, then whipped cream and then sprinkle with pretzels or whatever other topping you like.
Betsy Tankersley, of Flat Rock, won first place in the 2019 Sweet Potato Dietary Restrictions Recipe Competition with this gluten-free, vegan-friendly ice cream.