Sweet Potato Ice Cream Recipe

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 favorite 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


  1. Add all the ingredients into a food processor and blitz until smooth and creamy.

  2. Place in an ice cream container.

  3. Stir every hour for the first 2-3 hours to prevent ice from forming

  4. 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.

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Sweet Potato Ice Cream Recipe

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