Dessert Recipes

Professional Chef’s Best Ice Cream Recipe!

Ice Cream is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

Subscribe for more video recipes:


Makes about 1L (4 cups)


1 large sweet potato, at least 300 g (10 OZ)
250 mL (1 cup) coconut milk
250 mL (1 cup) whipping cream
100 g (1/2 cup) granulated sugar
45 mL (3 Tbsp) corn syrup
30 mL (2 Tbsp) instant skim milk powder
7 mL (1 ½ tsp) vanilla extract


1. Preheat the oven to 190°C (375 °F). Pierce the sweet potato with a fork and bake it until tender, about an hour. Cool it completely, peel it and puree the sweet potato until smooth. Measure out 260 g (1 cup) of the puree into a large mixing bowl.

2. Whisk the coconut milk, cream, sugar, corn syrup, milk powder and vanilla into the sweet potato puree until smooth. Pour this into an ice cream maker and churn following manufacturer’s instructions. Once frozen (but it will still be soft), transfer the ice cream to a non-reactive container and freeze until firm.


Makes 1 tray
16-20 portions


60 mL (¼ cup) water
300 g (1 ½ cups) sugar
125 mL (½ cup) white corn syrup
30 g (2 Tbsp) unsalted butter
4 g (1 tsp) baking soda
5 mL (1 tsp) vanilla extract
200 g (2 cups) roasted & salted corn nuts
pinch coarse sea salt


1. Line a baking tray with parchment paper and lightly grease it. Ready all the ingredients before you start cooking the sugar.

2. Bring the water, sugar and corn syrup up to a boil over high heat and continue to boil, uncovered until it is a light amber colour, occasionally brushing down the sides of the pot with water. Remove the pot from the heat and immediately stir in the butter, baking soda and vanilla, taking care for the steam. Stir in the nuts and spread this on the prepared baking tray, spreading to disperse the nuts evenly. Sprinkle the brittle with sea salt and let cool completely to room temperature before cracking to eat or use as a dessert garnish.

The brittle will keep in an airtight container for up to a week.



125 mL (1/2 cup) pure maple syrup (medium is ideal)
125 mL (1/2 cup) sweetened condensed milk
1.25 g (1/2 tsp) ground cinnamon


1. Whisk the maple syrup, condensed milk and cinnamon together and keep refrigerated until ready to use.

To assemble, scoop the ice cream into bowls, drizzle with spiced maple cream sauce and sprinkle with corn nut brittle. Serve immediately.

Shop Anna Olson Cookbooks:

Follow Anna on social media:
Anna’s Official Website:

Follow Oh Yum on…
Official Oh Yum Website:

#OhYum #Inspired #IceCream

Products You May Like

Leave a Reply

Your email address will not be published. Required fields are marked *