How Sweet It Is to Treat yourself
Imagine the smooth and creamy sweetness of sweet potatoes combined with the chilly, refreshing sensation of ice cream. This no-churn sweet potato ice cream lets you control what goes in while adding some beta-carotene and antioxidant-rich veggies to your treat. Now just about any mix-in is possible when it comes to ice cream flavors but this one is nut-free, egg-free, and gluten-free. You won’t have to wait hours for a custard to set, and you won’t need additional equipment, such as an ice cream maker.
The sweet potato mash incorporated into the ice cream is a favorite with our kids. It’s a great way to incorporate veggies – hiding them inside a dessert in small portions. We’ve even just treated them to the mash itself so if you’re not interested in the ice cream, this recipe can serve up something delicious in more ways than one for the whole family! Yes there’s definitely some sugar and cream in there but with proper portions, you can still enjoy this special treat. Sweet potato pie flavors married with ice cream textures. One word – YUM!
Jump Right In!
- Use a peeler to remove the skin from the sweet potatoes, then cut them into cubes with a knife. The shape doesn’t matter at this stage since they will be blended later. Bring water to a boil in a large pot over high heat, then add the sweet potatoes and cook for 15 minutes, or until fork-tender. Before draining the water from the pot. Transfer the cooked sweet potato to a blender.
- Melt butter and one cup of heavy cream in a microwave-safe bowl, then transfer these ingredients to a liquid measuring cup. Using a whisk, combine vanilla paste, cinnamon, brown sugar, salt, and maple syrup in the measuring cup. Add the mixture into the blender with the sweet potatoes. Blend the mixture until smooth.
- In a standing mixer or a large bowl using a mixer on medium speed, whip two cups of cold heavy cream until soft peaks form. Using a spatula, gently fold in the sweetened condensed milk and vanilla into the whipped cream. Carefully incorporate 2 cups of the sweet potato mash into the mixture of heavy cream and sweetened condensed milk until fully combined.
- Place the ice cream mixture into a container, such as a loaf pan, and cover it with plastic wrap. Freeze for at least 2 hours if you would like a soft-serve consistency, or 4 hours for a firmer ice cream. If you want a firmer ice cream, we recommend letting it thaw slightly on the countertop (enough to easily scoop) before serving. Add your favorite toppings to this no-churn sweet potato ice cream and enjoy!
answers Just for you
What other containers can you store this in?
Any container should work as long as it can hold the amount of the mixture in it and preferably has some depth so that you can add in any other mix-ins.
Can you use canned sweet potato?
Yes, you can, and this will likely save time (we haven’t tested this). We prefer to control what goes into the ice cream. Canned sweet potato may have more sugar and salt added. Adjust the amount of sugar and salt, then you would add into the mixture. Taste as you go!
What other flavors can you add?
We always encourage people to experiment and try new pairings. Some other flavors that could potentially work is chocolate, cardamom, or orange.
Can you replace the sweetened condensed milk or heavy cream?
Unfortunately, no. Sweetened condensed milk provides a high amount of sugar while having a low water content. This works well to prevent ice crystals from forming throughout the mixture (Food 52). Heavy cream may be replaced by a coconut-based cream, but we have not tested this.
Sweet Potato Ice Cream No Churn
Equipment
- 1 Whisk
- 1 Liquid measuring cup or container with spout
- 1 Blender
- 1 Large Pot (8-quart)
- 1 Loaf Pan
- 1 Ice Cream Scooper
- 1 Medium bowl
- 1 Peeler
- 1 Knife
Ingredients
Sweet Potato Mixture:
- 515 g Sweet Potato
- 3 TBSP Butter
- 1/2 Cup Heavy Cream
- 1/2 tsp Cinnamon
- 1/2 TBSP Vanilla paste or vanilla extract
- 1.5 TBSP Maple syrup
- 2 TBSP Brown sugar
- 1/4 tsp Salt
Ice Cream Base:
- 2 Cups Heavy cream
- 1 14 oz Sweetened condensed milk
- 1 tsp Vanilla
Instructions
- Peel each sweet potato with a peeler and cube with a knife. Do not worry about shape as we will blend this later.
- Boil water in large pot on high heat and add sweet potatoes to cook for 15 minutes (until it is tender enough to pierce with a fork).
- Drain the water from the pot and then transfer the sweet potatoes to a blender.
- Melt butter with one cup heavy cream in a microwave safe bowl. Transfer these ingredients to a liquid measuring cup.
- Add vanilla paste, cinnamon, brown sugar, salt and maple syrup to measuring cup and combine with whisk.
- Add the mixture in the measuring cup into the blender and blend until mixture is smooth.
- Separately, whip two cup cold heavy cream in a standing mixer or a large bowl with a mixer on medium until soft peaks form.
- Carefully fold in sweetened condensed milk and vanilla into the whipped cream with a spatula.
- Carefully fold 2 cups of the sweet potato mash into the heavy cream and sweetened condensed milk mixture until fully incorporated.
- Pour ice cream mixture into container (we suggest a loaf pan) and cover with plastic wrap.
- Freeze for at least 2 hours if you want a soft serve consistency or 4 hours if you would like hard ice cream. We suggest letting it thaw slightly on the countertop before serving. Add your favorite toppings and enjoy!
What’s Your Take on No-churn sweet potato ice cream?
Drop us a comment down below if you made these! Check out this cranberry sauce ice cream if you’re interested in our other ice creams, or if you love sweet potatoes, this fondant recipe will have you swooning.