Sweet Potato Ice Cream

Sweet potato ice cream is creamy and easy to make. I put mine in snappy chocolate cups but you can use it as you like, in between cookies, in a bowl. Like my raspberry ice cream made with dates, my watermelon ice cream, and my easy blender chocolate ice cream, this frosty treat is a breeze to make, and healthy as well.

Why You'll Love This

Use of sweet potato. This vegetable is the perfect addition to an ice cream recipe because it adds a sweet flavor, and as a puree adds a smooth, thick texture. Since the ice cream is made of potato and milk, the end result is low sugar and even low carbs.

What Does Sweet Potato Ice Cream Taste Like?

Sweet potato ice cream tastes creamy with a heated aftertaste from the spices, and a nutty, earthy base from the potato. Adding pumpkin pie spices which include cinnamon, ginger and nutmeg, yields an ice cream that is spicy and cool and creamy, and is the perfect treat.

Ingredients

1. Sweet Potato Puree - I used organic sweet potato puree. Find it online or in most markets, especially Whole Foods.

2. Coconut Milk in a can, I used full fat but other high fat milks work as well. Don't use "lite" canned coconut milk for this recipe, it is not creamy enough.

3. Maple syrup for a sweetener, or your favorite liquid sweetener.

4. Arrowroot powder is a great thickener, but cornstarch or tapioca powder also work.

5. Vanilla extract.

6. Pumpkin Pie Spice (this collection is normally used for pumpkin pie recipes. You can buy it or use my homemade pumpkin pie spice recipe here.)

Equipment Needed

• blender and loaf pan for no churn, or use an ice cream maker
• ice cream containers I use these pint paper ice cream cups .

Step by Step Instructions

For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

Make No Churn Sweet Potato Ice Cream

Step 1. Into a blender, add ¾ cup of canned sweet potato puree, and a full can of full-fat coconut milk. Add in maple syrup, arrowroot, vanilla, pumpkin spice and a pinch of salt. Blend the mixture until creamy.

Step 2. Pour the mixture into a parchment line loaf pan and freeze uncovered about 1-2 hours or until hard but choppable. Or pour it into gallon plastic freezer bags and freeze flattened for about 1-2 hours or until you can snap it into chunks.

Step 3. Either way, once frozen (not rock hard), chop up the mixture and blend again. At this point, it should be creamy enough to put into an container and freeze for good. To scoop, let it sit on the counter for 10 minutes to thaw before scooping.

Use an Ice Cream Maker

Step 1: Blend the ingredients as with the no-churn instructions. Put the blended mixture in the refrigerator to chill for an hour.
Step 2: (Put your ice cream maker tub in the freezer overnight). After the blended mixture is chilled, assemble your ice cream maker and turn it on so it is spinning.
Step 3: Pour the mixture into the spinning machine tub and churn until you have a creamy texture For me, this was about 20 minutes.
Step 4: You can eat it right now, a bit soft. Or put it in containers and freeze until it is harder about four hours.

Recipe Tips

Keep coconut milk can at room temperature. If you refrigerate it before making this ice cream, it will have separated, and you'll have trouble blending it together.

If you intend to use an ice cream maker, put your ice cream maker container into the freezer the night before (most brands require it). I use this easy simple Cuisinart ice cream maker.

Storage

Store your ice cream in an airtight container in your freezer for up to 3 months.