Dairy-Free Sweet Potato Ice Cream


I love ice cream! Have I said that before?

Even though I am a baker at heart, I truly enjoy the process of baking and the creativity and art I experience with it, but if I am craving a sweet treat outside of fruit, I am either going for: cheesecake or ice cream.

Who doesn’t love ice cream, maybe is the better question.

A few weeks ago I posted a recipe for Banana Split Ice Cream. My husband loves ice cream too and since we’ve cut the dairy for him, I’ve been trying to play with some different ice creams he can still indulge in sometimes. Plus when I was looking back on recipes I’ve done in my past, I realized I hadn’t made or posted any ice cream lately.

Also I will say I may get my cravings from my father, but he gets them from his father. In recent years my grandfather has taken to making ice creams, and they are really good. He’s gotten it down.

This sweet potato is nice and subtle. This recipe is perfectly smooth and creamy and I do not use an ice cream maker. I do like to run it through my food processor after it’s initial freeze to get more creaminess. I would suggest a maple swirl with this or toasted pecans on the top. Mmm…mmm good!

Sweet Potato Ice Cream

  • 3 eggs + 2 yolks
  • 1 cup honey
  • 1 cup sweet potato, mashed
  • 2 tsp vanilla
  • 2 cans coconut milk, full fat
  • 2 tsp cinnamon

How to Make it:

Peel and cut sweet potatoes into cubes. Boil until tender. Strain. Cool slightly. Run through a food processor until smooth.

Heat the coconut milk and honey on a stove top at a medium heat.

Temper in the eggs by taking a half cup of the milk mix and whisking it in  with the eggs. Now whisk this into the cream. Keep whisking and stirring until it begins to thicken.

Add the sweet potatoes. Mix thoroughly. Remove from the heat. Add the vanilla. Pour into a glass bowl. Freeze overnight. Run through the food processor to make it creamy, before eating. Top with some toasted pecans or add a maple swirl!


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