Two-Ingredient Sweet Potato Ice Cream

This Healthy Vegan Two Ingredient Sweet Potato Ice Cream Recipe is quick and easy to make – no churn required! Made with mashed sweet potato and banana, with optional spices to make it taste like pie in ice cream form!

This recipe was originally posted in 2016, but has since been updated.

August. That beautiful time where it’s still hot as hell, but you start thinking about pumpkin, sweaters, and crunchy leaves. The time where you’re not ready to give up sunshine and long evenings, but also want to get your basic girl on with a pumpkin spice latte. I get it. This sweet potato ice cream is literally the lovechild of holding on to summer, but getting a mouthful of fall in every bite.

What makes this sweet potato ice cream delicious and healthy

sweet potato
banana
vanilla (optional)
cinnamon (optional)
honey or maple syrup (optional)

How to make this sweet potato ice cream

Wash and poke a large sweet potato (or two small) with a fork, and cook on high in the microwave for 6-8 minutes, or until tender. Let cool to touch, and scoop the flesh out into a small container with a lid. You should have about 1 cup of cooked sweet potato. If you want to add some more fall flavor to your ice cream, mash in 1 teaspoon of vanilla, and 1-2 teaspoons of cinnamon. Cover, and freeze for at least 2 hours, or until firm. Slice one ripe banana, and freeze pieces for 2 hours, or until firm.

Two Ingredient Sweet Potato Ice Cream Ingredients in Blender

Let sweet potato mixture thaw for 5 minutes to make it easier to scoop out. You can also microwave for 10 seconds at a time to soften slightly. Add both the frozen banana slices and mashed sweet potato to a high-powered blender or food processor, and blend until smooth. You can eat as it if you want a soft-serve texture, or scoop into a container with a lid, and freeze for at least another hour for a firmer texture. Drizzle with honey or maple syrup if desired before serving.

Two Ingredient Sweet Potato Ice Cream In Blender

Pro Tips

You can also replace the cinnamon with 1 teaspoon of pumpkin pie spice for some extra fall flavor.
Stir in chopped walnuts or pecans for some extra texture.
Use a silicone mat or mold, or line your container with parchment paper before freezing sweet potato for easier removal.

FAQs

My ice cream isn’t blending smoothly. What am I doing wrong?

Using a high-powered blender or food processor works best to gets this to blend smoothly. If you don’t have either, just stop the machine regularly, scrape down the sides, and use the ‘pulse’ function to blend easier. Using a low setting on the blender also helps to blend more than a higher setting. If needed, add a tablespoon of any kind of milk to help it blend.

How long does this sweet potato ice cream keep?

You can store this ice cream in the freezer for up to 3 weeks. I recommend letting it thaw on the counter for 5-10 minutes after removing from the freezer to make it easier to scoop and serve.

Two Ingredient Sweet Potato Ice Cream in Dish with Scoop

Money-Saving Tips for this Sweet Potato Ice Cream

Look for sales. If your grocery store has a discount section on ripe produce, you can most often find super ripe bananas there for a fraction of the cost. Take advantage of the sale, peel, and freeze them so they are ready to go!
Buy store brands. Opt for store brands for spices like vanilla and cinnamon for a more cost-effective option that doesn’t sacrifice flavor or quality.

Did you make this recipe? Leave me a comment and rating to let me know how it came out!

more sweet potato recipes

Candied Walnut Sweet Potato Bread
Black Bean Sweet Potato Burrito
Buffalo Chicken Sweet Potato Skins

Two Ingredient Sweet Potato Ice Cream on Cone

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