Prep:  15 min, plus chill and freezing time
Cook:  1 hour
Makes:  800ml
Serves:  4-6
Average: 4.5 (11 votes)
Sweet Potato ice-cream enhanced with coconut and peanut butter is a delightfully easy vegan, no churn ice cream recipe.
Credit: Whisk Media Group

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Sweet Potato, Coconut and Peanut Butter Ice Cream
  1. Preheat oven to 200°C/180°C fan forced. Prick sweet potato all over with a small sharp knife. Spray with oil and bake for about 1 hour or until tender. Cool slightly before removing skin. Chill until cold
  2. Process sweet potato, coconut milk, syrup, peanut butter and paste until smooth. Chill mixture for 30 minutes until cold
  3. Churn ice cream until desired consistency before pouring into a 1-litre capacity dish. Freeze until firm. Stand at room temperature until softened before serving in waffle cones. Sprinkle with nuts
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Sweet potato
Muskan Milan Makandar
1 year 4 months ago
Very nice