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Sweet Potato Ice Cream

Prep Time:

1 hour 30 minutes

Cook Time:

45 minutes


6 Servings



About the Recipe


2 Sweet Potato (purple, halved)

1 cup Coconut Cream

2 tbsps Maple Syrup

1/2 tsp Vanilla Extract


  1. Boil the sweet potatoes for 30 to 45 minutes, or until fork-tender and the peel removes easily. Drain and submerge in cold water until cool enough to handle. Remove from water and remove the peel.

  2. Add the coconut cream, sweet potatoes, maple syrup, and vanilla extract to a blender. Blend until smooth, scraping down the sides as needed.

  3. Transfer to an airtight, freezer-safe container and freeze for at least one hour before scooping. Enjoy!

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