This homemade, no churn sweet potato ice cream is the perfect fall dessert! With a spice sweet potato and vanilla swirl topped with toasted marshmallows, this ice cream is every bit as tasty as it is easy to make. Scroll through to grab the recipe for this 7 ingredient treat!
Despite what my blog might lead you to believe, I’ve been trying to be healthy (just ask my co-workers. I bring most of my goodies to meetings. Did I mention I work for an organization that promotes health and healthy habits? I know, the irony is not lost on me).
Then, this morning, I read that granola often has enough sugar to rival a slice of chocolate cake and I was just like “Pfft, f*ck that. Pass me the ice cream. If I’m going to be unhealthy, I’m going to do it… knowingly… and enjoy it!”
I know. Most responsible adult ever.
So I added vegetables.
That makes this sweet potato ice cream with toasted marshmallows healthy, right?
How to make sweet potato ice cream
First, toast the marshmallows.
Spread your mini marshmallows out on a parchment paper lines baking sheet. If you have a chef’s torch, you can use that to gently toast the marshmallows.
If not, you can use the broiler in your oven to toast them. Just be sure to watch them closely.
Allow the marshmallows to cool completely on the baking sheet.
Second, make the ice cream base.
In the bowl of a stand mixer, whip the heavy whipping cream until it holds soft peaks.
Add the sweetened condensed milk and vanilla extract, and continue beating until mixture returns to holding soft peaks.
Pour half of the ice cream base into a large bowl. Gently fold in the sweet potato puree, cinnamon, and ginger until completely combined.
Finally, prepare the ice cream for the freezer.
Pour the ice cream into a parchment paper lined loaf pan, alternating between the vanilla and sweet potato ice cream, sprinkling in toasted marshmallow as you go.
Allow the ice cream to set over night or for at least 8 hours.
Tips for making sweet potato ice cream
- Toasting the marshmallows: To toast the marshmallows you can either use a chef’s torch or the broiler in your oven. If you do the latter, just be sure to watch them closely.
- If you’re looking to cut calories, sugars or fats, feel free to use fat-free, light or low sugar condensed milk in place of the regular variety.
- Dairy-free version: Don’t do dairy? No problem! Simply substitute full-fat coconut milk and vegan condensed milk for the heavy cream and sweetened condensed milk. Full instructions for a dairy-free, vegan ice cream base can be found here.
- Storage and shelf-life: This ice cream can stored in an airtight container in your freezer for up to six weeks.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintSweet Potato Ice Cream
This no-churn sweet potato ice cream has a swirled sweet potato and vanilla ice cream base peppered with toasted marshmallows. Move over pumpkin. Hello sweet potato!
- Prep Time: 8 hours
- Total Time: 8 hours
- Yield: 3 pints 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14oz) can sweetened condensed milk, cold
- 1 tsp. vanilla extract
- 1 (15oz) can sweet potato puree
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 cup toasted mini marshmallows
Instructions
- In the bowl of a stand mixer, whip the heavy whipping cream until it holds stiff peaks.
- Add the sweetened condensed milk and vanilla extract, and continue beating until mixture returns to holding stiff peaks.
- Pour half of the ice cream base into a large bowl.
- Gently fold in the sweet potato puree, cinnamon, and ginger until completely combined.
- Pour the ice cream into a parchment paper lined loaf pan, alternating between the vanilla and sweet potato ice cream, sprinkling in toasted marshmallow as you go.
- Allow to set over night.
Notes
- Toasting the marshmallows: To toast the marshmallows you can either use a chef’s torch or the broiler in your oven. If you do the latter, just be sure to watch them closely.
- If you’re looking to cut calories, sugars or fats, feel free to use fat-free, light or low sugar condensed milk in place of the regular variety.
- Dairy-free version: Don’t do dairy? No problem! Simply substitute full-fat coconut milk and vegan condensed milk for the heavy cream and sweetened condensed milk. Full instructions for a dairy-free, vegan ice cream base can be found here.
- Storage and shelf-life: This ice cream can stored in an airtight container in your freezer for up to six weeks.
Adapted from Bigger Bolder Baking
Nutrition
- Serving Size: 1/2 cup
- Calories: 215
- Sugar: 20.3g
- Sodium: 77mg
- Fat: 10.4g
- Saturated Fat: 6.4g
- Carbohydrates: 27.4g
- Fiber: .7g
- Protein: 3.8g
- Cholesterol: 39mg
Keywords: sweet potato ice cream, ice cream recipe, no churn ice cream
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Update Notes: This post was originally published in August of 2016 but was republished with updated photos, directions and tips in November of 2019.
Love the idea of taking the usual sweet potato and marshmallow side dish and turning it into ice cream! Also love that this doesn’t require an ice cream maker. Thanks for sharing!!!
I am SO over ice cream makers! Actually, make that kitchen gadgets in general. My kitchen is filled to the brim as it is, so if I can do it without a gadget, that’s how I’m going to do it! 🙂 So glad you like this post!
Stunning photos! I love the idea of sweet potatoes in ice cream. Sweet potatoes are starchy and naturally sweet. Wonderful! I look forward to trying this recipe. Yay!
Awww thank you Aarika! I’ve recently discovered sweet potatoes (as far as baking is concerned anyway) and I can’t wait to use them… in just about everything. 😀
This looks soooo yummy! What a great idea. I’m always looking for new no-church ice cream recipes. This one is fall in a cone.
Thank you Kayleigh! 🙂 It’s pretty hard to beat a good no-churn ice cream!
I love this! It’s the perfect combination of summer and fall food–just right for this in-between month. And I 100% agree with your reasoning–the sweet potato makes this a totes appropes dinner choice. Veggies, baby!
Ice cream for dinner?! I like the way you think girl! 😀
Woohoo for sweet to-do lists! You’ll have to let me know what you think it you try it out. 🙂
What an unique ice-cream flavor combination. I love the ginger and cinnamon spices in this. Sounds easy enough for me to make too!
★★★★★
Whoa, vegetables in ice cream?! Now you’ve got me excited! With those toasted marshmallows and fall spices, I bet this dessert is a home run!
★★★★★
Such a clever idea, and it came out perfectly the first time! No longer making pumpkin spiced ice cream… this one takes the win! And these are almost all ingredients I can always have in my pantry, so you know I’ll be making it again, soon!
★★★★★
This is such a unique recipe. Ice Cream made with Sweet Potato amazing. Need to quickly get going with this delicious recipe.
★★★★★
I love that this ice cream is no churn. I have never tried sweet potato in ice cream before, but I am DEFINITELY going to try this!!
★★★★★
I’m imagining taking my first big spoonful of this ice cream – I’m tasting pumpkin pie in my mind. Love all the tips you gave at the end too! And no ice cream maker! Perfect blend of flavors, easy to make – you’ve got yourself a winner here!
OMG! I’m so excited to make these this week – Thanksgiving ice cream is a huge thing in my family here in Los Angeles where it’s still warm in November! Thanks!
★★★★★
Good grief! What a delicious way to devour sweet potatoes! You are genius! I can’t wait to try this recipe out! YUM!
★★★★★
I should add that it is the perfect dessert for ANY time of the year – too good not to make it from time to time 🙂 And the fact that it uses only 7 ingredients makes it sensational!
★★★★★
I love fall themed Ice creams and no churn, super easy . This Sweet Potato Ice cream sounds heavenly! I love the idea of toasting the marshmallows before adding them. I can’t wait to make this!!
★★★★★
Oh this is so damn good! The bit of ginger as well is just perfect. Thanks for sharing Claire.
★★★★★