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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!

Recipe

Sweet Potato Ice Cream

Print Recipe

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5 from 10 reviews

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!

Author: Claire of The Simple, Sweet Life
Prep Time: 8 hours
Total Time: 8 hours
Yield: 3 pints 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

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
½ tsp. ground ginger
¼ cup toasted mini marshmallows

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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: ½ 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

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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.

Sweet Potato Ice Cream