I'm back with another amazing sweet potato ice cream! I was completely blown away with excitement over how popular my 4 Ingredient Vegan Chocolate Ice Cream became and how many of you have made it. Many of you even stated it was better than the commercial brands and better than dairy. It was meant to be, so I was thrilled with how you all have loved it. There were so many requests for more flavors, and here is the next one, obviously peanut butter.
This 5 Ingredient Vegan Peanut Butter Sweet Potato Ice Cream is creamy, luscious and so darn easy to make! Best part is it is no churn, so no ice cream maker is needed!
As if it wasn't already amazing and decadent on it's own, I drizzled some of my Bittersweet Chocolate Peanut Butter Sauce on it. Highly recommend it, it takes it to like heaven...ice cream heaven!
I took the inspiration from 2 separate ice creams on my blog for this one, obviously the 4 Ingredient Chocolate Ice Cream and also I wanted to create a much more simplified (less ingredients) version of my Peanut Butter Chocolate Chip Ice Cream. That one is absolutely delicious, but relies heavily on the fat coconut milk, which I tend to not really use much anymore. Either way, they are both delicious and that one has a cocoa base as well....super yummy.
So this one is 5 ingredients instead of 4, but I mean come on, still so ridiculously simply. Just creamy peanut butter, plant-based milk, maple syrup, sweet potatoes and vanilla extract.
So, make this luscious Vegan Peanut Butter Sweet Potato Ice Cream and come back and leave me feedback! I will be dying to know what you think of this stuff. I'd suggest making the chocolate sauce (if you want to) the day before you want to eat the ice cream, so it's super thick. Leave me feedback below and you can also tag me on Instagram @thevegan8 and don't forget my hashtag #thevegan8 or I will likely miss your post, since my feed moves quick!
And if you love this ice cream, please star rate it as well, it helps me out so much, thank you!
- ½ cup cooked, mashed sweet potato
- 1 cup creamy peanut butter, with no additives (I used Santa Cruz organic, only has added salt)
- ½ cup + 2 tablespoons pure maple syrup
- 1 can "lite" canned coconut milk (or you can sub with another creamy milk like cashew or soy, the creamier, the better the results. You will need 1¾ cups plant milk)
- 1 tablespoon vanilla extract
- ½ teaspoon fine sea salt (only if your peanut butter doesn't have any added already)
- Optional, but recommended! Bittersweet Chocolate Peanut Butter Sauce
- Note: If you choose to make the Bittersweet chocolate sauce, then I recommend making it the day before you want to eat the ice cream, so it gets really nice and thick. It only takes 5 minutes to make! This ice cream uses no fillers, gums or oils, so it will harden a bit more after fully freezing overnight more than commercial ones. I recommend a container like this, because it really helps to keep the ice cream softer.
- Cook your sweet potato your preferred method. I baked mine on parchment paper at 400 degrees, whole with skin still on, until very soft, 45 minutes to an hour depending on the size of your potato. Do not steam or boil it, as too much water will be absorbed into it. Let it cool a few minutes.
- Once your potato is cooked and cooled a bit, peel the skin off and completely mash it really well with a fork. You don't want any chunks or skins. Pack it in the measuring cup (1/2 cup) really well and level off. Add it to a blender.
- Add the peanut butter, syrup, coconut milk, vanilla and salt (if using). Blend until completely smooth and creamy and not chunks are remaining. It should be a fairly thick consistency. If you have an ice cream maker, then by all means, use it. Otherwise, add your blended ice cream base to a well insulated ice cream storage container and place in the freezer. I really recommend an ice cream container designed for storing ice cream like this one. It will truly make a difference in keeping your ice cream soft after fully freezing. Set your timer for 1 hour and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2-3 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you will need to let it sit out at room temperature for about 15 minutes or so to soften a bit before eating. You can also pop it in the microwave for 15-30 seconds too if you like.
- Drizzle Bittersweet Chocolate Peanut Butter Sauce all over the top and serve!
- Tips on Freezing: Each time you let ice cream sit out and thaw, you encourage ice crystals to form. So, you can freeze the ice cream base in individual servings and just take out your serving each time you want some ice cream. Or, when removing the ice cream to thaw, the condensation that forms underneath the lid, make sure to wipe that each time so it doesn't refreeze and drop ice crystals into your ice cream.