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    Home / Recipes / Healthy Ice Cream

    Sweet Potato Ice Cream

    Jun 29, 2020 · Updated: Sep 12, 2024 by Dee Dine · Affliate links disclosure.

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    Sweet Potato Ice Cream with a creamy spicy flavor, made as a homemade dairy free ice cream using 4 healthy ingredients. Make it no churn or with an ice cream maker.

    sweet potato ice cream in a canister

    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

    sweet potato 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 .
    frozen sweet potato ice cream scooped.

    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

    sweet potato ice cream ingredients in a blender.

    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.

    sweet potato ice cream in a bowl blended.

    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.

    scoop of ice cream and can of sweet potato puree

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    FAQS

    What are the health benefits of sweet potato ice cream?

    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.

    Can sweet potato ice cream be blended in a food processor?

    Yes, but you might have to process a bit longer to get a creamy texture. A high speed blender is best.

    Can I use a fresh sweet potato?

    Using canned puree is most convenient, but you can bake a sweet potato at 400 degrees, skin on, for about 60 minutes. Remove the skin and process the cooled potato in a blender or food processor until smooth. Use that as your puree in this recipe.

    What mixins can I add?

    Sweet potato ice cream is a spicy treat, and tastes even better with nuts such as pecans or chocolate chips mixed in.

    Other Ice Cream Recipes

    • cauliflower ice cream.
      Cauliflower Ice Cream
    • overhead of leafy green mint ice cream
      Leafy Green Mint Ice Cream
    • watermelon ice cream with raspberries
      Watermelon Ice Cream
    • two blueberry ice cream cones on their side
      Blueberry Ice Cream

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    sweet potato ice cream in a canister

    Sweet Potato Ice Cream

    Created by Dee Dine
    Sweet Potato Ice Cream with a creamy spicy flavor, made as a homemade dairy free ice cream using 4 healthy ingredients. Make it no churn or with an ice cream maker.
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 1 hour hr
    Cook Time 20 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 6
    Calories 76 kcal

    Ingredients
     
     

    • 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
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    Instructions
     

    Prep

    • Make sure your coconut milk can is at room temperature so it doesn't separate.
    • If using an ice cream maker, put the tub in the freezer overnight.

    Make Sweet Potato Ice Cream

    • Into a blender, add ¾ cup of 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.
    • To make no churn ice cream. 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. At this point, it should be creamy enough to put into an container and freeze for good.
    • 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. For me, that was about 20 minutes.
    • You can eat it right now, a bit soft. Or put it in containers and freeze to harden it, about 4 hours.

    Video

    Notes

    Keep coconut milk can at room temperature. If it is separated, warm the can in a pot of just-boiled hot water and stir. 
    If you intend to use an ice cream maker, put your ice cream maker container  or tub into the freezer the night before (most brands require it).

    Nutrition

    Calories: 76kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 14mgPotassium: 196mgFiber: 1gSugar: 10gVitamin A: 6726IUVitamin C: 7mgCalcium: 30mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 3 votes (3 ratings without comment)

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    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find easy, healthy recipes made with few ingredients and always egg free, dairy free, & gluten free. About Dee →

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