Sweet Potato Ice Cream

As the holidays approach, sometimes we can find ourselves feeling alone and unfulfilled because we can not take part in 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.

So with that, I want to present to you Sweet Potato Ice Cream. There are 2 versions of this, 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. 

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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

Author Muneeza

Instructions

  1. 2 cups  sweet puree
  2. 2 cups coconut milk lite (without gum)
  3. 2 tbsp maple cream
  4. 1 can condensed coconut milk (I like Let’s Do Organic)
  5. 1 tsp pumpkin spice
  6. ½ cup chopped pecans

Recipe Notes

Add all ingredients to a blender, except the pecans, and blend until smooth. Once blended stir in the pecans. 

 

 

Sweet Potato Ice Cream: Fat Free Version

Author Muneeza

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

  1. Add all ingredients to a blender, except the pecans, and blend until smooth. Once blended stir in the pecans.

 

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Karen

Where do you find these ingredients? I have never heard of some of them.

Muneeza

We’ve added some product information to the first ingredient listing at the top of this page.

Jill Francis

I really want to try both of these recipes. I have a question though. What is maple cream and where do I find it?

Muneeza

We’ve added a link to it in the ingredient listing in the first recipe on this page.

Diane Lynn

Hi Muneeza,

This recipe looks wonderful. Do you make your own maple cream? I cannot find it in any of the local stores here. Would love to make the no fat version for Thanksgiving.

Thanks so much.

Diane

Muneeza

We’ve added a link in the first recipe at the top of this page.

Susan

What is maple cream?

Muneeza

It’s a whipped maple syrup. We’ve added a link above in the ingredient listing to one I recommend.

Muneeza

It’s in the first recipe at the top of the page.

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