Sweet Potato Ice Cream with a creamy spicy flavor, made as a homemade dairy free ice cream using 4 main ingredients. Serve in a bowl or fill dark chocolate cups.
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. To make a puree, you can buy canned or microwave a sweet potato for 5 minutes, first poked with a fork and wrapped in a paper towel.
Flavor is delicious. The sweet potato adds sweetness, and pumpkin pie spice adds flavor. The end result is a flavor spicy and cool and creamy, and perfect for a summer-time fall treat.
There are a 4 main ingredients and a few others from your pantry.
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, full fat. I use cans found in the Asian grocery section or sometimes just canned food aisle. Look for brands Thai or Native Forest, or even 365 brand if shopping at Whole Foods. Sometimes the full fat version is called "Classic". Don't use coconut milk from the dairy case, that is watered down. And don't buy "lite" canned coconut milk for this recipe, it is not creamy enough.
3. Maple syrup for a sweetener
4. Arrowroot powder is a great thickener, but cornstarch or tapioca powder also work.
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.)
- measuring cups, spoons
- mixing bowl
- loaf pan or freezer bags
- ice cream containers I bought pint paper ice cream cups so I can make and store a lot more homemade ice cream this season.
See the recipe card at the bottom for full information on ingredients and quantities.
Sweet potato puree. You can use canned pumpkin puree instead just be sure it is just pumpkins in the ingredients. Don't mistake this for pumpkin PIE mix which will have added sugar and other flavorings.
Coconut milk. I tried this with oat milk, and it seemed rather rubbery but it might have been the brand. You need a high fat milk, so perhaps homemade oat, cashew or almond milk would work - commercial almond, cashew and oat milks have water added. I also think a banana would work instead but you'd need to add some milk, such as half banana, half milk.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Into a blender, pour 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.
With an Ice Cream Maker
- Put the blended mixture in the refrigerator to chill for an hour.
- After that, assemble your ice cream maker and turn it on so it is spinning.
- Pour into the spinning machine the chilled blended mixture, and churn until you have a creamy texture and the churned mixture slows and stops churning in the spinning machine (this means the ice cream is done churning). For me, that was about 20 minutes.
- You can eat it right now, a bit soft. Or put it in containers and freeze for good.
Without an Ice Cream Maker (No Churn)
- Pour the freshly blended mixture into a parchment-lined loaf pan or in gallon freeze bags with mixture flattened.
- Freeze for an hour.
- After an hour, chop up the mixture and blend again.
- Freeze another hour. Chop and blend again.
- At this point, it should be creamy enough to put into an container and freeze for good.
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 only have a chilled can available, open the can and pour the contents into a sauce pan and warm gently until the solids and liquids become a creamy milk. Let it cool before pouring into the blender for this recipe.
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. I resisted buying one but I finally did and LOVE it. It's really easy to use and clean, and makes homemade ice cream a BREEZE. Just pour in the blended mixture and churn! But, I include no churn steps too if you don't have or want an ice cream maker.
Once your ice cream is made, melt the chocolate chips in a glass pyrex measuring cup in a microwave for about 1 minute. Use a spoon, coat the inside of paper cupcake liners with chocolate. And set the coated liners in the freezer for a few minutes to set the shell.
Add a few tablespoons of ice cream into each chocolate cup, top with more melted chocolate, and freeze for an hour or so before eating. Store frozen.
Sweet potato ice cream is high in protein, fiber and high amounts of vitamin C, and B6, and especially vitamin A which supports vision and immunity. No matter which color sweet potato you use in your ice cream, orange or purple sweet potatoes, both are high in minerals such as manganese, potassium, and copper and super high in antioxidants.
Other Ice Cream Recipes
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Sweet Potato Ice Cream
- 1 13.5oz can full fat coconut milk
- ¾ cup sweet potato puree
- ¼ cup maple syrup
- 1 tablespoon arrowroot powder
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- pinch salt
- Line a cupcake pan with paper liners.
Make Sweet Potato Ice Cream
- Into a blender, pour ¾ cup of Farmer's Market Foods 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.
- 2a. If you plan to use an ice cream maker, put the blended mixture in the refrigerator to chill for an hour. After that, assemble your ice cream maker and turn it on so it is spinning. Pour into the spinning machine the chilled blended mixture, and churn until you have a creamy texture and the churned mixture slows and stops churning in the spinning machine (this means the ice cream is done churning). For me, that was about 20 minutes. You can eat it right now, a bit soft. Or put it in containers and freeze for good.
- 2b. If you want to make the ice cream without an ice cream maker, pour the freshly blended mixture into a parchment-lined loaf pan and freeze for an hour. After an hour, chop up the mixture and blend again. Freeze another hour. Chop and blend again. At this point, it should be creamy enough to put into an container and freeze for good.
Make the Ice Cream Cups
- Melt the chocolate chips in the microwave for 60 seconds. Spoon a tablespoon of melted chocolate into each liner and use a spoon to draw some chocolate up the sides. Freeze cups to harden for thirty minutes.
- Spoon 3 tablespoons of ice cream into each cup. Top with melted chocolate and freeze cups for at least an hour to harden.