Sweet Potato and Maple Pecans

INGREDIENTS

• HIJINX ice cream mix
• 1 ½ cups half & half or water*
• ½ cup maple pecans
• 1 cup roasted sweet potato

Note: For a lighter version use water. For a creamier version, use half & half.

INSTRUCTIONS

1. Warm the half & half on the stove over medium-high heat

2. Using a blender, combine one packet of HIJINX ice cream powder with the half & half 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. Let the mixture rest for 30 minutes on your counter

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

6. Freeze for 3-6 hours. Enjoy!

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