Sweet Potato Pie Ice Cream

Preheat the oven to 425 degrees F. Rinse off the sweet potatoes, pat dry, and place onto a parchment-lined baking sheet. Bake for about 35-45 minutes, until fork tender.

Poke the sweet potatoes with a fork to release the steam and carefully remove the skin. Add the sweet potato flesh to a bowl and add the nutmeg, clove, 1 teaspoon of cinnamon, and 2 tablespoons of brown sugar. Mix together until everything is fully combined. Set aside to cool completely.

In a small bowl, combine remaining cinnamon and brown sugar, vanilla extract, pinch of salt, and melted butter to create a cinnamon swirl.

Let the LACTAID® Lactose-Free Vanilla Ice Cream sit at room temperature for about 10 minutes, until slightly softened. Then, add the ice cream and (cooled) sweet potato mixture to a large mixing bowl. Use an electric mixer to mix together.

Use a flat spatula to fold in the crushed graham crackers and dollop the cinnamon swirl on top. Use a toothpick or butter knife to swirl the cinnamon mixture throughout the ice cream.

Place into the freezer to set for at least 2 hours before serving.