About this Sweet Potato Ice Cream recipe
Have a sweet tooth but don’t want to break the sugar bank? We get it. Bec’s sweet potato ice cream will be your new favourite sweet treat that won’t leave you with a sugar rush. It’s simple, incredibly delicious, and loaded with nutrients — and you’ll never even know it’s made from sweet potatoes.
- 2 x 400mL / 14 oz cans coconut cream, chilled (place in fridge overnight to separate the cream from water)
- 1 x 400mL / 14 oz coconut milk
- 2 cups purple sweet potato, baked and mashed
- 1/2 cup Manuka honey
- 1 vanilla bean, seeded
- Pink Himalayan sea salt
Add all the ingredients into a food processor and blitz until smooth and creamy.
Place in an ice cream container.
Stir every hour for the first 2-3 hours to prevent ice from forming
Once frozen, remove from freezer 5 minutes before serving to soften.
Note: If you want a soft serve like consistency, scoop some into a blender and blitz until creamy.