If you can’t get enough of the fall flavors, this sweet potato ice cream is about to blow your mind. Once you take a bite, you’ll understand. It turns out that sweet potato ice cream tastes like frozen pumpkin pie.
Sweet Potato Ice Cream
The natural sweetness of the sweet potatoes, combined with that warm cinnamon spice and brown sugar, makes this dessert feel like fall in an ice cream scoop.
I have to tell you, the texture of this ice cream is unreal. It’s velvety smooth, creamy, and perfectly scoopable. It’s great on its own, topped with whipped cream, sprinkled with pralines, or served with a slice of pie.
Unusual Ice Cream Flavors
I know, I know, sweet potato ice cream? What’s next? Pickle ice cream? Mac and cheese ice cream? Jalapeno ice cream? Wait. I already made those.
Creamy sweet vanilla ice cream filled with crunchy, nutty Grape Nuts? Yes, please! Grape-Nut ice cream has been an absolute win with family and friends.
Creamy smooth ice cream bursting with buttery popcorn flavor? Is that too crazy an idea? Absolutely not. One taste is all it will take to make a popcorn ice cream believer out of you too.
Oh. My. Word. When I had the initial idea for this flavor, it was loosely inspired by my love for this caramel popcorn ice cream sundae. I had no clue at the time just how fantastic that ice cream idea would turn out to be.
And to finish off the, yes, we did that and you really need to try it list, how about a tray of ice cream nachos? I’m telling you, the kids go crazy over them.
Sweet Potato Ice Cream Recipe
The magic of this ice cream really starts with the sweet potatoes. Boiled until tender and then blended with milk, brown sugar, cinnamon, and a hint of vanilla, they transform into the creamiest, most luscious ice cream base.
A little squeeze of lemon juice brightens all those rich flavors, keeping the sweetness perfectly balanced. Once you strain the mixture and chill it, it’s practically begging to be churned into ice cream.
And if you happen to have a few more sweet potatoes in the house that are waiting their turn in the spotlight, these vanilla bean whipped sweet potatoes are made without any added sugars at all, and they’re one of the best sweet potato dishes I have ever tasted. Fluffy, creamy, sweet, and fragrant with vanilla, they are so good, you just might find yourself choosing a second helping for dessert in lieu of pie.
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Place the potatoes in a medium-sized saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook for about 20 minutes, until fork-tender. Drain the potatoes and cool to room temperature.
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Transfer the potatoes to the blender. Add the milk, brown sugar, cinnamon, salt, vanilla, and lemon juice. Puree until smooth, at least 20-30 seconds.
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Place a mesh strainer over a mixing bowl and pour the puree through the strainer. Press with a spatula to get the liquid mixture through the strainer, discarding any pulp left behind. Chill the mixture in the refrigerator until cold.
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Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
Calories: 275 kcal | Carbohydrates: 62 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.4 g | Cholesterol: 7 mg | Sodium: 169 mg | Potassium: 524 mg | Fiber: 3 g | Sugar: 43 g | Vitamin A: 16187 IU | Vitamin C: 3 mg | Calcium: 141 mg | Iron: 1 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
recipe lightly adapted from and with thanks to David Lebovitz’s The Perfect Scoop
