This page may contain affiliate links.
This homemade, no churn sweet potato pie ice cream is the perfect fall dessert! With some sweet potato, and some vanilla, topped with yummy goodness, it’s as yummy as it is easy! Grab this recipe NOW!
Roasted sweet potato ice cream
This sweet potato pie ice cream has flavors of maple, dark roasted sweet potatoes in a creamy, rich, cold package. It’s the most amazing sweet potato dish I’ve ever created. Like eating frozen sweet potato pie. I’m so in love with this!
Sweet potatoes are loaded with fiber and full of nutrients. They are one of the most nutritious foods you can eat. They are a powerhouse. But they are also delicious! I love to saute them, roast them, stuff them, make them into soup and so many other things. They are one of my favorites. We grow them in our garden and wow, they taste amazing home grown! But any way you get them, just get them!
Roasting vegetables of any kind brings out the natural sweetness and flavors. So roasting them for this recipe gives the no churn ice cream layers of extra flavor that you are going to love!
For more sweet potato ideas, check this out:
Sweet potato ice cream
- You’ll know that the sweet potatoes are cooked enough when the juice starts to bubble up through the spots where the potatoes have been pricked/scored, and you can easily pierce them with a fork or knife.
- I use raw sugar, but you can use light or dark brown sugar if desired. Dark brown sugar or raw sugar offers a deeper molasses flavor, which is the perfect accompaniment to sweet potato.
- You can substitute 4 cups of half-and-half in place of the heavy cream and milk.
- Torched marshmallows, marshmallow sauce, cinnamon, a pinch of nutmeg, or other nuts such as walnuts or almonds would be great garnishes.
- For easier scooping, allow the ice cream to thaw on your counter at room temperature for 10 minutes before serving.
Sweet potato pie ice cream
- 6 medium sweet potatoes
- 2 cups heavy cream
- 2 cups milk
- ½ cup raw
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- ¼ cup caramel sauce (optional)
- Pecans for garnish (optional)
- Cinnamon is optional
- Preheat your oven to 375 degrees F.
- Prepare a baking sheet with parchment or aluminum foil.
- Rinse and scrub the outsides of your sweet potatoes until clean, then pat dry with paper towels.
- Using a fork or knife, prick holes all over the skin of the sweet potatoes, on all sides, then arrange the potatoes on the baking sheet at least an inch apart.
- Place the baking sheet into the oven and roast the sweet potatoes for 1 hour to 1.5 hours, or until you can easily pierce a knife all the way through the flesh with no resistance.
- Remove the potatoes from the oven and allow them to cool to room temperature.
- Use a sharp knife to slice open the sweet potatoes, and then use a spoon to scoop the flesh out of the skin and into a blender. Discard or compost the skins.
- Add the cream, milk, brown sugar, vanilla, cinnamon (if desired add a teaspoon here), and salt to the blender.
- Blend on high until the mixture is smooth and creamy.
- Prepare a bread loaf pan with parchment, then pour the sweet potato mixture into the pan.
- Optional: drizzle caramel syrup over the top of the ice cream mixture and swirl it into the mixture with a knife.
- Cover the pan with plastic wrap and place into the freezer on a flat surface.
- Allow the ice cream to freeze for a minimum of 12 hours or overnight.
- Scoop the ice cream out into a serving dish or bowl and garnish with additional caramel sauce and pecans if desired, then serve.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 243mgCarbohydrates: 29gFiber: 3gSugar: 16gProtein: 6g
Check out these soft molasses cookies for a perfect pairing!
Amazon is the trademark of Amazon.com, Inc.