Healthy Sweet Potato Pie Ice Cream - Vegan!
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!
Ingredients
- 1 sweet potato
- 1 cup raw cashews, boil in water for 10 minutes then drain
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 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
Calories: 402kcal, Carbohydrates: 42g, Protein: 8g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 39mg, Potassium: 564mg, Fiber: 4g, Sugar: 20g, Vitamin A: 8016IU, Vitamin C: 2mg, Calcium: 64mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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