Sweet Potato and Coconut Milk Ice Cream

A rich and creamy dairy-free ice cream made with roasted sweet potatoes and coconut milk, offering a unique and delightful dessert experience. Perfect for those looking for a sweet and healthy treat!

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Indulge in a creamy and luscious treat with our Sweet Potato and Coconut Milk Ice Cream.

This unconventional dessert combines the natural sweetness of roasted sweet potatoes with the rich, tropical flavor of coconut milk, creating a delightful and dairy-free ice cream that's perfect for satisfying your sweet tooth.

Here's how you can create this unique and delightful dessert at home:

Ingredients

2 medium sweet potatoes
1 can (14 oz) full-fat coconut milk
1/2 cup coconut sugar (or maple syrup)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Toasted coconut flakes (for garnish)
Maple syrup (for drizzle)

Instructions

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them with a fork several times. Place them on a baking sheet and roast for about 45-50 minutes, or until tender. Let them cool completely.
Prepare the Ice Cream Mixture: Once the sweet potatoes are cool, peel them and add the flesh to a blender. Add the coconut milk, coconut sugar, vanilla extract, cinnamon, and salt. Blend until smooth and creamy.
Chill the Mixture: Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours, or until thoroughly chilled.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Freeze the Ice Cream: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Serve and Garnish: Scoop the ice cream into bowls and garnish with toasted coconut flakes and a drizzle of maple syrup.