Of course, the ice cream got a little melty, the woman came from Flat Rock.
Flat Rock, North Carolina is situated about four miles south of Hendersonville and 160 miles from Raleigh.
And, Betsy Tankersley drove from Flat Rock to compete in the North Carolina Sweet Potato Commission competition at the 2019 NC State Fair.
The special contests are sponsored by organizations and companies to promote their products. Each company and organization sets the rules for themselves. They usually decide on a theme, like game day treats, after school snacks, or holiday appetizers. The sweet potato folks chose “dietary restrictions”.
Betsy chose the culinary triple axel of dairy-free, gluten-free, vegan. This should have been sad and awful.
It was the complete opposite; it was joyful and delicious. The only sad thing was there wasn’t enough for me to have a gallon of it. Honestly, in my five years of judging contests, this may have been the best creation I’ve had the pleasure to put in my mouth.
Tankersly is some kind of wizard. She mixed sweet potato, peanut butter, maple syrup, and cream of coconut. This combination blended perfectly to form this unctuous, warming flavor that was an amazing foil for the chocolate sauce which included coconut oil. It was topped with a whipped cream made with more coconut, in the form of coconut cream.
But here’s the thing. Fellow judge The Kid hates coconut. My child, if made line leader of the world would declare coconut anathema, and outlaw it.
But this amazing treat? My favorite (and only) child would push me in front of a train for another helping of this kitchen sorcery.
Buckeye Ice Cream Sundaes (Gluten-Free, Vegan-Friendly)
Servings: 8 Prep Time: 4 hours, 5 minutes
Betsy Tankersley, Flat Rock
• 1 ½ cups cooked, mashed sweet potatoes
• I cup pure maple syrup
• 3 Tbsp. vanilla extract
• 16 oz. creamy peanut butter
• 21 oz. cream of coconut
• ¼ tsp. allspice
• ½ tsp. salt
Hot Fudge Sauce:
• 1/3 cup coconut oil
• ¼ cup sugar
• 1/3 cup plant-based milk substitute
• 1 cup dairy-free chocolate chips
• 1/3 cup cocoa powder
• 1 tsp. vanilla extract
• 14 oz. coconut cream
• 1 tsp. vanilla extract
• 3 Tbsp. powdered sugar
• 1 cup gluten-free mini pretzels
For the ice cream:
Blend all ingredients until smooth. Place in large plastic or metal container and lay plastic wrap on top of mixture (this’ll help keep ice crystals from forming on ice cream).
Place in freezer for 4 hours, stirring approximately every 30 minutes.
**While you’re near the freezer, place medium mixing bowl in freezer for 30 minutes, this’ll be for the whipped cream.
For the Hot Fudge Sauce:
While your ice cream forms, you can make the hot fudge sauce.
In a medium pot, mix together the oil, sugar, cocoa and milk substitute until combined.
Bring mixture to steady boil over medium-high heat, stirring until thickened (if it’s being troublesome, some tapioca or cornstarch will help). Remove from heat and stir in vanilla and chocolate chips until smooth.
For the Whipped Cream:
While ice cream forms, make the whipped cream. Drain off the clear liquid from cream of coconut (keeping the thick, white part). Remove mixing bowl from freezer and add to it cream of coconut, powdered sugar, and vanilla. Whip on medium-high speed until stiff peaks form.
Scoop a hearty serving of the peanut butter ice cream into serving dish. Top with spoonful of hot fudge sauce then whipped cream and then sprinkle with pretzels or another topping you like.
Gentle Reader, I am not joking—make this incredible stuff.
Thanks for your time.
Contact debbie at firstname.lastname@example.org.