Sweet Potato Ice Cream

IngredientsSweet Potatoes
Menu PartDessert
sweet potato ice cream

Tracy Shaw

Healthy Family Project

Tampa, Fla.

Homemade ice cream offers a true taste of summer. This plant-based chocolate version, created for the Healthy Family Project, offers a nutritional boost along with the reward of a cold, creamy treat on a hot summer day. It’s made with sweet potatoes and coconut milk and requires no special equipment to make it.


¾ cup cooked and mashed orange sweet potato

1 can (13½ oz.) light coconut milk, at room temperature and shaken

½ tbsp. vanilla extract

¼ tsp. salt

5½ oz. chocolate chips


  1. In blender container, combine sweet potato, coconut milk, vanilla and salt; blend briefly to mix.
  2. Melt chocolate chips; add to blender container and blend until smooth and thoroughly combined.
  3. Pour mixture into metal loaf pan. Cover with plastic wrap and place in freezer. When the edges start to freeze, stir mixture to produce an even, creamy texture. Repeat stirring every 30 to 45 minutes for a total of at least three times.
  4. In 3 to 4 hours, ice cream is ready to scoop. If freezing overnight, allow to stand for 5 minutes to thaw slightly before scooping.

Photo courtesy of Healthy Family Project

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