Vegan Sweet Potato Ice Cream
A creamy, dairy-free ice cream made with roasted sweet potato, soy milk, vegan heavy cream, warm cinnamon, ginger, and nutmeg. Optional candied pecans and salted caramel add extra crunch and sweetness.
- Time
- 3 hours
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts, dairy, soy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 365 g
- 16 g
- 360 g
- 135 g
- 8 g
- 2 g
- 1 g
- 4 g
- 1 g
- 1 g
- 200 g
Weights are estimates. Together, the ingredients weigh about 1.1 kg before cooking, which is about 140 g per serving.
Steps
Roast a sweet potato until completely tender. Remove and discard the skin, then purée 1 cup of the cooked flesh until smooth. Set aside to cool.
In a medium pot, add the soy milk and cornstarch. Whisk thoroughly until the cornstarch is fully dispersed and no lumps remain.
Add the dairy-free heavy cream, packed brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt to the pot. If using xanthan gum, add it as well.
Place the pot over medium-high heat. Whisk continuously as the mixture heats, until it thickens to a smooth custard-like consistency. Do not stop whisking, particularly around the bottom and edges of the pot, to prevent scorching or lumps.
Remove the thickened mixture from the heat and allow it to cool slightly until it is no longer piping hot.
Pour the mixture into an ice-cream maker. Add the sweet potato purée, then use the machine’s “mix” function to incorporate it evenly.
Switch the ice-cream maker to its ice-cream function and churn for about 40 minutes, or until the mixture is thick and resembles soft serve.
Transfer the churned ice cream to an airtight freezer-safe container. Freeze for at least 2 hours before serving so it firms up.
Serve plain or with optional candied pecans and salted caramel.
Notes
The source does not specify a separate chilling period before churning; cool the custard sufficiently before adding it to the machine according to the ice-cream maker’s instructions. Freeze leftovers in an airtight container.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 274
- Protein
- 2 g
- Carbs
- 32 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
