Recipe courtesy of Manouschka Guerrier

Sweet Potato Ice Cream

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  • Level: Easy
  • Total: 10 hr
  • Prep: 30 min
  • Inactive: 9 hr
  • Cook: 30 min
  • Yield: 8 to 10 servings
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1 large sweet potato

1/2 cup splenda brown sugar

1/4 cup agave nectar

2 cups oat milk

1/2 cup splenda

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice


Special equipment:
1 1/2-quart ice cream/sorbet maker (recommended: Cuisinart)
  1. Preheat the oven to 350 degrees F. 
  2. Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour. 
  3. Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.

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