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Maple Cinnamon Sweet Potato Ice Cream

Delicious Maple Cinnamon Sweet Potato Ice Cream You'll Love

Delight in this Maple Cinnamon Sweet Potato Ice Cream, a creamy vegan dessert perfect for autumn.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Freezing Time 3 hours
Total Time 4 hours 25 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 1 can Coconut Milk Opt for full fat for the richest texture.
  • 1 cup Cooked Sweet Potato Orange-fleshed varieties enhance flavor.
  • 3 tablespoons Maple Butter Substitute with maple syrup if needed.
  • 1 teaspoon Ground Cinnamon Adjust according to your taste preference.
  • 1/4 teaspoon Pink Salt Regular sea salt can be used.

Equipment

  • blender
  • Ice cream maker
  • Oven
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Poke holes in the sweet potato, wrap in foil, and bake for 45–60 minutes.
  2. Remove the sweet potato from the oven, unwrap, let it cool for about 20 minutes, and then peel.
  3. Blend the cooled sweet potato with coconut milk, maple butter, ground cinnamon, and pink salt until smooth.
  4. Churn the blended mixture in your ice cream maker for 20–25 minutes until it thickens.
  5. Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 3 hours.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 60mgPotassium: 450mgFiber: 3gSugar: 15gVitamin A: 1500IUVitamin C: 10mgCalcium: 5mgIron: 0.5mg

Notes

Allow ice cream to soften slightly at room temperature before serving for best texture.

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