Vegan Peanut Butter Ice Cream with a special ingredient, sweet potatoes! This recipe is dairy-free, oil-free and only 5 ingredients. So easy to make and no churn, requiring no ice cream maker!
I’m back with another amazing sweet potato ice cream! A vegan peanut butter ice cream version made with sweet potatoes. 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.
VEGAN PEANUT BUTTER ICE CREAM MADE WITH SWEET POTATOES
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 Vegan Homemade Chocolate Sauce on top. 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 (written in 2012!). 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.
OTHER VEGAN ICE CREAM RECIPES TO TRY:
- Vegan Vanilla Birthday Cake Ice Cream
- Blueberry Cheesecake Ice Cream
- Mocha Ice Cream
- Dark Chocolate Almond Ice Cream
Vegan Peanut Butter Sweet Potato Ice Cream
Ingredients
- 1/2 cup (120g) cooked, mashed orange sweet potato
- 1 cup (256g) creamy peanut butter, with no additives (I used Santa Cruz organic) OR ALMOND BUTTER
- 1/2 cup (160g) pure maple syrup (add 2 more TBSP if you like your ice cream sweeter)
- 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 1 3/4 cups plant milk)
- 1 tablespoon vanilla extract
- good pinch salt (if your peanut butter doesn't have any)
- Homemade Oil-free Chocolate Sauce
- I use this ice cream maker.
- I use this scale.
Instructions
- Cook your sweet potato your preferred method. I baked mine on parchment paper at 400°F, whole with skin still on, until very soft, 45 minutes to an hour depending on the size of your potato. Microwave for faster results. 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) and level off or simply now weigh 120 grams. 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, as your ice cream will turn out the most creamy this way. However, I've included instructions if you don't have one.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.
- 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.
I only subbed date powder for the maple syrup & compared to the other vegan “healthful” recipes I’ve tried this one was way smoother and the flavor fantastic even without the chocolate sauce. Thx for the recipe!
I can’t eat peanuts, so I replaced the peanut butter with almond butter, and this was delicious. I just made this for the second time. I didn’t want to use so much maple syrup this time, so I took six dates, pitted them, put them in a jar with water just covering them, and let them soak in the water overnight in the refrigerator. I used that in place of the maple syrup, water and all, and it is delicious. I mixed it in a high powered blender (Vitamix).
To die for. I made this through step 3 and froze it in my Ninja Creami container. It only required one spin for perfect texture. Delicious!
Thank you for that, I plan to use my creami and didn’t know where to begin 😜
Once again, the Vegan 8 hit it out of the ballpark. This ice cream is so good. Before I let it freeze overnight, I scooped out all the ice cream into separate dishes and covered so I won’t have to deal with it being too hard to coop. When serving, I let it sit out for about 20 minutes then mix it up into a soft serve ice cream. The chocolate sauce was also fabulous, and I topped it all with a maraschino cherry. Delish!