Healthy sweet potato pie ice cream is creamy and delicious, and incredibly easy to make with this no churn recipe! Unlike most no churn recipes that use heavy cream, egg yolks, and a good amount of sugar, this better for you recipe is made with cashews, coconut cream, and maple syrup for a creamy ice cream with the flavors of classic sweet potato pie. No ice cream maker required!
Healthy Sweet Potato Pie Ice Cream Recipe – Vegan!
We’re moving away from classic flavors with this sweet potato ice cream and I am here for it! Fall flavors at its best.
Sweet potatoes are super nutritious and packed with Vitamin A, Vitamin C, and beta carotene (that gives it the deep orange color).
The sweet potato puree is blended into the creamy ice cream base and you’re left with all the classic sweet potato casserole flavors in a cooling, unique dessert. So good!
Why you’ll love this vegan ice cream recipe
Easy no churn recipe – I like to keep my kitchen as minimal as possible, which means I don’t keep all kinds of one use small kitchen appliances around. If you’re like me and don’t have an ice cream machine, but love homemade ice cream, this recipe is a great one to try! You’ll need a blender/food processor for a quick prep time – from there the steps are simple to follow!
Dairy free – You’d never know with how creamy this ice cream is that it’s completely dairy free. When cashews are blended they make the creamiest base – no one is missing the heavy whipping cream here!
Naturally sweetened – A splash of maple syrup and the natural sweetness from the sweet potato is enough to sweeten this dessert to perfection!
What you need for no churn ice cream
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- sweet potato
- raw cashews
- coconut cream
- maple syrup
- vanilla extractcinnamon
How to make sweet potato pie ice cream
Step 1: Preheat the oven to 400 degrees F. Pierce the sweet potato a few times with a fork and place it on a parchment paper-lined baking sheet. Bake for 45-60 minutes, until fork tender and allow to cool.
Step 2: Make the ice cream base by blending the cashews, coconut cream, maple syrup, vanilla, and cinnamon together until smooth. Pour into an ice cube tray and freeze fully (about 3-4 hours).
Step 3: To make sweet potato ice cream add the flesh from the sweet potato plus the frozen ice cream cubes into a food processor. Blend the frozen cubes and sweet potato mixture until smooth. Serve right away for a soft ice cream, or freeze for 1-2 hours for a firmer ice cream. If you free it for longer, let it sit at room temperature for 5-10 minutes before scoops for the best creamy texture. I like serving ice cream with a drizzle of melted chocolate and coconut oil for a nice magic shell situation! Crushed graham crackers and mini marshmallows are fun toppings too!
Watch me make sweet potato flavor homemade ice cream
The full how to video can be watched below, or on my YouTube channel!
How to store
Once this ice cream is made, if you’re not planning on enjoying it right away, add it into a loaf pan and press plastic wrap onto the surface of the ice cream and then wrap the top with aluminum foil. Store in the freezer for up to 3 months.
When you’re ready to enjoy it, place the container on the counter at room temperature for 5-10 minutes and then enjoy a scoop of ice cream
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this savory-sweet dessert recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Sweet potato – You can use white sweet potatoe in place of the orange variety – however, the color will vary based on what you use. Purple sweet potatoes would give a really pretty color to this ice cream too! Pumpkin puree is a great alternative to fresh sweet potatoes.
Coconut cream – If you are okay with dairy, heavy cream is a good alternative to coconut cream. You could also use canned coconut milk if needed here.
Maple syrup – Honey and agave nectar are good options to replace maple syrup.
Cinnamon – Pumpkin pie spice is a great substitute for cinnamon and bring out even more of that classic sweet potato pie flavor!
More healthy ice cream recipes you’ll love
Healthy Sweet Potato Pie Ice Cream – Vegan!
Ingredients
- 1 sweet potato
- 1 cup raw cashews boil in water for 10 minutes then drain
- ½ cup coconut cream
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
Instructions
- Preheat the oven to 400 degrees F. Pierce the sweet potato a few times with a fork and place it on a parchment paper-lined baking sheet. Bake for 45-60 minutes, until fork tender and allow to cool.
- Make the ice cream base by blending the cashews, coconut cream, maple syrup, vanilla, and cinnamon together until smooth. Pour into an ice cube tray and freeze fully (about 3-4 hours).
- To make sweet potato ice cream add the flesh from the sweet potato plus the frozen ice cream cubes into a food processor. Blend the frozen cubes and sweet potato mixture until smooth. Serve right away for a soft ice cream, or freeze for 1-2 hours for a firmer ice cream. If you free it for longer, let it sit at room temperature for 5-10 minutes before scoops for the best creamy texture. I like serving ice cream with a drizzle of melted chocolate and coconut oil for a nice magic shell situation! Crushed graham crackers and mini marshmallows are fun toppings too!
Nutrition
If you try this healthy sweet potato ice cream recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
2 comments
So easy and good! My kids loved it too.
Yay, I’m so glad you guys enjoyed it!