This Sweet Potato Ice Cream recipe is a decadent, fulfilling dessert that can be really comforting as the holidays approach, where we might sometimes feel left out of participating with the rich foods of these celebrations. One of my favorite things to do is go in the kitchen and get creative, so my family and I can still feel fulfilled and joyful when these days are here.
There are 2 versions of this recipe, there is a fat-free super clean version – then there is a more decedent splurge version for the holidays or for whenever you feel like indulging a bit.
Tell me what you think in the comments and please share on here or social media when you make it!
Sweet Potato Ice Cream
Decadent Holiday Version
- 2 cups sweet potato puree
- 2 cups coconut milk lite (without gum)
- 2 tbsp maple cream (whipped maple syrup only, purchase here Nova Maple Cream)
- 1 can condensed coconut milk (I like Let’s Do Organic)
- 1 tsp pumpkin spice
- ½ cup chopped pecans
Add all ingredients to a blender, except the pecans, and blend until smooth. Once blended stir in the pecans.
If you have an ice cream machine, make sure the insert is frozen the day before. And then pour the mixture in and churn until it freezes to a soft frozen state for about 20-25 minutes. Place in freezer to continue to freeze and serve when ready.
If you do not have an ice cream machine, no worries. Place in a tupperware in the freezer for about an hour. Then pull out and using a fork, break up the ice cream and mush it up and return to the freezer. Repeat every hour for a couple of more hours and then leave to freeze. Serve when ready.
__________________________
Fat Free Version
- 2 cups sweet puree
- 5 bananas, frozen
- 4 tbsp maple cream
- 1 tsp pumpkin spice
- ½ cup chopped pecans (optional, if you want FF)
Add all ingredients to a blender, except the pecans, and blend until smooth. Once blended stir in the pecans.
Sweet Potato Ice Cream: Decadent Holiday Version
Instructions
- 2 cups sweet puree
- 2 cups coconut milk lite (without gum)
- 2 tbsp maple cream
- 1 can condensed coconut milk (I like Let’s Do Organic)
- 1 tsp pumpkin spice
- ½ cup chopped pecans
Notes
Sweet Potato Ice Cream: Fat Free Version
Ingredients
- 2 cups sweet puree
- 5 bananas frozen
- 4 tbsp maple cream
- 1 tsp pumpkin spice
- ½ cup chopped pecans optional, if you want FF
Instructions
- Add all ingredients to a blender, except the pecans, and blend until smooth. Once blended stir in the pecans.
Are you following me on Facebook and Instagram? Don’t miss a live chat or sneak peek – join me!
Follow me here: Facebook and Instagram
