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Sweet Potato and Maple Pecans


  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • ½ cup maple pecans
  • 1 cup roasted sweet potato


  • ½ cup heavy cream


1. Warm milk on the stove over medium-high heat.

Using a blender, combine one packet of HIJINX ice cream powder with milk and roasted sweet potatoes for at least 1 minute, until thoroughly combined. Make sure HIJINX is dissolved completely. 

3.Gently stir in the caramelised maple pecans into the mixture. For better distribution, stir in after 1 - 2 hours of freezing.

4. Transfer to a freezer-safe container with an airtight lid.

5. Let the mixture rest for 30 minutes on your counter.

6. Freeze for 3-6 hours. Enjoy!


Replace 1 ½ cups of milk in the recipe above with 1 cup whole milk and ½ cup heavy cream.

CLICK HERE to read our best practices so your ice cream is the best! 

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