Mini Sage and Buttermilk Sweet Potato Ice Cream Cakes


Big, exciting crazy news! So you know how my sister, Elston, went to Senegal for 8 months as a gap year?
Okay well she did. And shes back now, got back last Sunday.


So I was in charge of dessert. About a week before she came home she called me and said “I want two things when I get home, warm clothes at the airport and and Elston ice cream” I told I already had an ice cream in mind.



You guessed it. It was this one, well these two really. But these are so good…you have no idea how well they go together… I thought of the idea over a poorboy sandwich in New Orleans with  relatives I had never met before.


You see, this post was supposed to be about New Orleans because I spent two weeks there, but I lost half of my pictures. So I don’t have as pictures to show. Okay, I still had 25 pictures I could post, but I only had one of the food we ate there (oysters, as you can see down below). I just might have to cry. 😦


But at least I still have these pictures and recipe. It is so good, I promise you wont regret it!


I was about to try and convince you to make it but then I realized I didn’t have to, the cakes really just speak for themselves. So for you next birthday or whatever you do these days… make this!


Alright, advertisement is over…

Makes about a dozen

 Sweet Potatoes 

1 large sweet potato
1 cup sugar
1 tablespoon butter

Preheat oven to 425 F. In a small pan add the whole sweet potato and cover with aluminum foil. Bake for about 30 minutes, until the sweet potato is tender. Allow the sweet potato to cool completely, then peel. In a small sauce pan melt the butter then add the sugar and sweet potato. Smash the sweet potato in the pot with a potato masher and let the sugar dissolve and mix into the sweet potato. Cook for about 5-7 minutes. Put the cooked sweet potato through a strainer and allow to cool completely in the fridge.

Lets get to the good stuff. Recipe time!

For the sage ice cream

2 cups cream
1 cup milk
2/3 cup sugar
pinch of salt
1/4 cup sage, chopped
6 egg yolks

In a medium-large heavy bottomed saucepan add the cream, milk, sugar, salt sage. Bring to a simmer and allow all the sugar to dissolve and incorporate into the cream and milk. Once the mixture has reached a simmer turn off heat and cover for 15 minutes to let the sage steep into the ice cream base. Once done steeping, strain the milk and cream mixture and slowly pour into the egg yolks while whisking to temper the eggs. Add the tempered yolks to the saucepan. Turn the heat back on to medium and cook until it is thick enough to coat the back of a spoon. Transfer to a bowl and refrigerate until cool.
Once the mixture has cooled, churn according to your manufacturers instruction. Freeze until hard but still spreadable.

Buttermilk Ice Cream

1 cup heavy cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup buttermilk

Prepare an ice bath. Add a tray of ice cubes and water to a large bowl, then set a smaller bowl inside as and a sieve or strainer inside that bowl. Set aside.

In a medium saucepan add the cream and sugar, heat on medium until the cream begins to slightly simmer, then remove from heat.

In a medium bowl, beat the egg yolks together. Temper the eggs. While whisking the eggs, add about 1/4 cup of the warm milk. Whisk until the eggs are incorporated. (They should not have a chance to cook in the cream if you are whisking the whole time.) Continue whisking as you add the rest of the cream to the egg yolks. Return to the saucepan and continue to cook until it appears thick and coats the back of a wooden spoon.

Pour the mixture through the strainer into the bowl that is in the ice bath. Stir in the buttermilk. Continue mixing until it reaches room temperature. Lid the bowl with a plate or plastic wrap. Allow to cool completely.

Churn according to manufacturers instructions. When finished churning, stir the sweet potato into the ice cream without completely combining. Allow to freeze until slightly softer than you would want to eat it, making sure it is easily spreadable


Graham Cracker crust 

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup browned butter

Mix all the ingredients together.
Press into over sized muffin cups and bake at 350 F for 15 minutes, cool completely in fridge, or freezer.


Make sure the ice creams are still soft and spreadable when assembling cakes. If they aren’t when you take them out of the freezer, allow the ice cream to sit out for about 15 minutes. Fill half of each muffin tin with the sage ice cream, spreading it evenly. Fill the tin the rest of the way with the sweet potato buttermilk. Allow to freeze until hard. When ready to remove the ice cream, use a butter knife to loosen the sides.

Okay, now that you made it past the recipe, I will share some pictures of new orleans, like I said before, I don’t have a lot of the best ones, so no judging my poor choice in documenting!











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