Okinawan Sweet Potato Ice Cream

Demonstrated by: Meredith Kuba (52nd Cherry Blossom Festival Queen and Miss Popularity).
Cherry Blossom Festival on October 3, 2004.



Okinawan Sweet Potato Ice Cream

  • 1/4 cup cooked and mashed Okinawan sweet potato
  • 2 cups half and half
  • 1/2 cup sugar
  • 1 teaspoon vanilla


  1. Mix all ingredients until well blended.
  2. Freeze in an electric ice cream maker, following manufacturer's directions.
  3. Makes 4 servings.
  4. For a fun project with the keiki, make this recipe using a plastic freezer bag and a coffee can.
  5. Mix ingredients until well blended.
  6. Pour mixture into a quart-size plastic freezer bag.
  7. Release air, seal the bag, and reinforce seal with masking tape.
  8. Fill a 3 lb coffee can 1/3 full with ice.
  9. Add 1/4 cup rock salt, the sealed freezer bag, and another 1/4 cup of rock salt; place the lid tightly on the can and reinforce the seal with masking tape.
  10. Have everyone sit on the floor and roll the can to each other for 10 minutes.
  11. Empty can, refill with ice, 1/4 cup rock salt, the bag, and another 1/4 cup of rock salt; continue rolling for another 10 minutes.
  12. If the ice cream is not hard enough, place bag in the freezer until it hardens.


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