Sweet Potato Ice Cream

5 from 3 votes

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.

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 76kcal

Author: Dee Dine

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

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