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Vegan Peanut Butter Sweet Potato Ice Cream

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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!

front view of 2 scoops of ice cream in white bowls

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.

beautiful closeup of ice cream with chocolate sauce drizzled on top

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!

chocolate sauce with spoon in turquoise bowl

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!

closeup of scoop of peanut butter ice cream on surface

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.

overhead closeup of scoop of vegan peanut butter ice cream

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. 

3 scoops of ice cream in white bowls stacked on each other

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

Brandi Doming
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!
5 from 13 votes
Print Recipe Pin Recipe
Course Dessert, Ice Cream
Cuisine American, Gluten-free, Vegan
Yields 4 cups

Ingredients

  • 1/2 cup (120g) cooked, mashed sweet potato
  • 1 cup (256g) creamy peanut butter, with no additives (I used Santa Cruz organic)
  • 1/2 cup + 2 tablespoons (200g) 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 1 3/4 cups plant milk)
  • 1 tablespoon vanilla extract
  • pinch salt (if your peanut butter doesn't have any)
  • Homemade Oil-free Chocolate Sauce
  • 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. 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 the Chocolate 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.

Notes

Adapted from my 4 Ingredient Chocolate Ice Cream and my Peanut Butter Ice Cream

Nutrition

Calories: 303kcalCarbohydrates: 27gProtein: 8.3gFat: 19gSodium: 275mgFiber: 2.4gSugar: 19.1g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword dairy-free peanut butter ice cream, sweet potato ice cream, vegan peanut butter ice cream

Filed Under: Dessert, Frozen Desserts/Ice Cream, Gluten Free, Ice Cream, No Bake, Potatoes/Rice Tagged With: Coconut milk, dessert, Ice cream, Peanut butter, Sweet potato

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Comments

  1. Nancy

    September 10, 2015 at 9:36 pm

    This sounds delicious, but my husband is on a vegan diet for health reasons & I need nutritional data (calories, carbs, fats, sodium, fiber). Where can I find this information?

    Thanks!

    Reply
    • brandi.doming@yahoo.com

      September 10, 2015 at 9:59 pm

      Hi Nancy! I will have it up by the end of the day! I just was in a rush to get the recipe up, but I’ll get it up soon.

      Reply
    • brandi.doming@yahoo.com

      September 12, 2015 at 12:05 am

      It’s available on the recipe now 🙂

      Reply
  2. Florian @ContentednessCooking

    September 10, 2015 at 10:11 pm

    You are the Ice Cream Queen, Brandi! This one sounds absolutely gorgeous, because anything with peanut butter floats my boat. This is peanut butter heaven in combination with your bittersweet chocolate peanut butter sauce and both are so easy to make. Never thought before to put sweet potatoes in an ice cream so recipe – so smart and clever (I know you already did it before in your recipes, before).

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 2:04 am

      Awww thanks so much Florian! You are so sweet! I know you love peanut butter like I do, so I know you relate, haha! Yes, I think I will do sweet potatoes forever in ice cream now…works so well! 🙂

      Reply
  3. Rebecca @ Strength and Sunshine

    September 10, 2015 at 10:25 pm

    Sweet potato + chocolate + PB + Coconut…..all you need in life 😉

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 2:04 am

      I can totally get down with that!

      Reply
  4. Jenn

    September 10, 2015 at 10:35 pm

    WOW! Stunning photos and this sounds amazing!

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 2:04 am

      Thank you so much Jenn, that’s so sweet of you to say!

      Reply
  5. Meg

    September 10, 2015 at 11:30 pm

    5 stars
    OMG BEST THING EVER!!!! THANK YOU SO MUCH FOR THIS RECIPE ITS ADDICTING!

    Reply
    • brandi.doming@yahoo.com

      September 10, 2015 at 11:43 pm

      Wow! Thank you for making it so quickly!! I’m so glad you love it so much, thank you!!

      Reply
  6. Mary

    September 10, 2015 at 11:59 pm

    Hi Brandi, I love your recipes and can’t wait to try your ice creams! I have trouble finding lite coconut milk where I live but have full fat coconut milk or regular cows milk, can I use either of these instead? Thanks, I can’t wait to try it!

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 12:04 am

      Hi Mary! Thank you so much, so glad you are loving my recipes! 🙂 I would just use full fat coconut milk, shake the can well and then use 1 cup of the full fat coconut milk and then 3/4 cup of water and I think that should work, just because I think using all full fat coconut milk will be a bit too creamy and rich. Let me know how it turns out!

      Reply
  7. Brittany

    September 11, 2015 at 2:55 am

    Ohhh my gosh, yes. Just yes. I feel like I can taste this through the screen, and that TEXTURE! Perfection.

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 11:48 pm

      Awww thanks babe! You are so kind, so glad you love it!!

      Reply
  8. Lucie

    September 11, 2015 at 9:52 am

    I’d stuff sweet potatoes into everything if I had my way so this ice cream is right up my alley! And the chocolate drizzle, mmmm.

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 11:47 pm

      Haha, I know right, they are the best veggie ever! Thank you Lucie!

      Reply
  9. Anu-My Ginger Garlic Kitchen

    September 11, 2015 at 12:32 pm

    This ice-cream is EPIC, Brandi. SO gorgeous, delicious and creamy. I wish I could grab this right away. Major drooling.

    Reply
  10. Sarah | Well and Full

    September 11, 2015 at 2:23 pm

    You’ve done it again, Brandi!! I love how you take healthy ingredients and transform them into desserts. This ice cream looks to die for!! 😀

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 11:47 pm

      You are so sweet Sarah, thank you so much!

      Reply
  11. Natalie | Feasting on Fruit

    September 11, 2015 at 4:32 pm

    I don’t think it could be any easier or any more tantalizing! That sauces sounds awesome too, I love slightly bitter chocolate things! I fully support eating all sweet potatoes in this form 🙂

    Reply
  12. Jess | Urban Alchemy

    September 11, 2015 at 11:17 pm

    OMG Brandi! Making this now! Thank you!!!

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 11:46 pm

      Yippee! Can’t wait to hear what you think!!

      Reply
  13. Linda @ Veganosity

    September 11, 2015 at 11:26 pm

    This has me so intrigued. I can’t wait to try this. Thanks, Brandi.

    Reply
    • brandi.doming@yahoo.com

      September 11, 2015 at 11:49 pm

      Thank you so much Linda! You don’t taste the potato at ALL, it just aids in the creaminess 🙂

      Reply
  14. Shannon

    September 12, 2015 at 3:39 am

    I love making ice cream with sweet potato! I will have to add peanut butter next time.

    Reply
    • brandi.doming@yahoo.com

      September 13, 2015 at 9:14 am

      Yes, do it! Making sweet potato with the peanut butter makes it extra thick and creamy!

      Reply
  15. Sophia @Veggies Don't Bite

    September 12, 2015 at 7:06 am

    I’m already imagining the peanut butter and chocolatey goodness that would be the result of this once I make it. I definitely will drizzle my chocolate sauce all over this baby. And by drizzle I mean create a chocolate bath for it. Amazing girl!!

    Reply
    • brandi.doming@yahoo.com

      September 13, 2015 at 9:14 am

      Thank you so much Sophia! haha! Chocolate bath…you are definitely my friend!

      Reply
  16. April

    September 12, 2015 at 7:27 pm

    Made this yesterday using the freezing and stirring technique. It came out great. I did make a few slight adjustments because although I know ice cream is supposed to be decadent, I wanted it to be just slightly less so! So I reduced the PB to 3/4 cup and upped the sweet potato to 3/4 cup, then I figured with the extra sweet potato the extra 2 tbsp of maple syrup could stand to go, so I put a little extra milk in its place. It came out amazing, it’s some of the best ice cream I’ve had ever, and it sure beats the heck out of the store bought vegan ice cream!!

    Reply
    • brandi.doming@yahoo.com

      September 12, 2015 at 8:27 pm

      Wow April! That is so amazing that you loved this so much, even by doing a lesser fat version, what great feedback! Thank you so much for letting me know 🙂

      Reply
    • Rae

      June 8, 2020 at 1:35 am

      Looks so good! I can’t wait to try it. I currently have no sweet potatoes in my home though. Would golden potatoes work?

      Reply
      • brandi.doming@yahoo.com

        June 8, 2020 at 9:39 pm

        Hi Rae, I have never tried it with any other potatoes, but you are welcome to experiment!

        Reply
  17. Mandy

    September 13, 2015 at 5:43 am

    I want to dive right into a giant bowl of this ice cream! WOW!! I’m going crazy over the pics because that texture looks spot on. And that sauce….I’m willing to bet I’ll be eating that with a spoon on its own. I’m still so intrigued by the use of sweet potato in the ice cream, but you won me over with that sweet potato caramel. I know I’m going to LOVE this ❤️

    Reply
    • brandi.doming@yahoo.com

      September 13, 2015 at 9:13 am

      Aww thanks so much Mandy!! Yes, you will definitely be eating the sauce with a spoon…it’s soooo delicious and after it chills in the fridge several hours, it gets really thick and is SO good!! It’s dangerously good, haha! Thanks so much girl! You do not taste the sweet potato AT ALL, I promise! I love potatoes, but I definitely don’t want to taste them when it comes to desserts. I hope you try it and love it!

      Reply
  18. Bianca @ ElephantasticVegan

    September 13, 2015 at 5:55 pm

    Oh my goodness, as if the ice cream wouldn’t be perfect as it is, the chocolate peanut butter sauce!! I’m drooling. It looks so good – and I love anything with peanut butter 😀 Yumm!

    Reply
  19. Ceara @ Ceara's Kitchen

    September 14, 2015 at 1:19 am

    I am DROOLING and so in love with this recipe girl!! OMG! I’ve been meaning to try your sweet potato ice creams because they honestly look unreal! That last shot is simply perfect with the chocolate drizzle on top! <3 YUM!

    Reply
    • brandi.doming@yahoo.com

      September 14, 2015 at 10:50 am

      Thank you so much for the compliment Ceara! The sweet potatoes work awesome and are totally undetectable!

      Reply
  20. Lori

    September 14, 2015 at 2:22 pm

    5 stars
    As with all your recipes, this one hits it out of the ballpark. OMG! So delicious and yummy alone or with the bittersweet chocolate peanut butter sauce. It was almost too easy to make for how delicious it is!

    Reply
    • brandi.doming@yahoo.com

      September 14, 2015 at 5:24 pm

      Thank you so much for the wonderful feedback Lori! I’m so happy to hear you enjoyed it so much! Thank you for making it and coming back to leave feedback!

      Reply
  21. Harriet Emily

    September 14, 2015 at 4:30 pm

    Potatoes are literally magical. I am always so amazed by what they can make – but this ice cream definitely tops it for me. I love how creative this recipe is Brandi! It sounds amazing, and it looks so soft and creamy! No one could ever tell it was made from sweet potato!!!! I love it! I will definitely have to try this, especially with a nice drizzle of that delicious chocolate sauce on top! YUM!!!!!

    Reply
  22. Mary @ LOVE the secret ingredient

    September 14, 2015 at 6:07 pm

    Sweet potatoes? and peanut butter? in ice cream form? Exactly what I didn’t know I was looking for. Delicious combo!

    Reply
    • brandi.doming@yahoo.com

      September 14, 2015 at 6:49 pm

      Haha! Yes, you need this didn’t you know?! 😉

      Reply
  23. Ashlee

    September 15, 2015 at 5:07 am

    Who would have thought sweet potatoes could turn into wonderful ice cream… Yum!

    Reply
    • brandi.doming@yahoo.com

      September 15, 2015 at 3:51 pm

      Thank you Ashlee! They are wonderful!

      Reply
  24. Mollie

    September 15, 2015 at 4:50 pm

    5 stars
    THIS ICE CREAM IS AMAZING! Absolutely loved it. So easy to make, and even easier to eat all of it in one sitting. Peanut butter is my favorite food hands down (it counts), and this ice cream takes my love to a whole new level! Love the recipe, everyone should try it!

    Reply
    • brandi.doming@yahoo.com

      September 15, 2015 at 7:00 pm

      Yay! I’m so happy to hear that Mollie you loved it so much! I love this feedback and the picture you shared on Instagram! So glad I posted it since peanut butter is your favorite. Thank you so much for leaving feedback!

      Reply
  25. The Vegan Junction

    September 16, 2015 at 12:36 am

    Wow. What a crazy, yet delicious sounding combo! With coconut milk, vanilla and maple syrup too… what more you could possibly want?!

    Reply
  26. Crystal

    September 18, 2015 at 5:24 am

    Absolutely love your blog!! Wow, who knew you could make ice cream from sweet potatoes! I so have to try this!

    Reply
    • brandi.doming@yahoo.com

      September 19, 2015 at 5:34 am

      Aww so sweet, thank you so much! It works amazing!

      Reply
  27. Cris

    September 20, 2015 at 12:32 am

    5 stars
    Oh my gosh this is insanely delicious! I wanted to devour the entire batch before it even froze up. I’m trying to eat better and this hits the frozen treat spot without the guilt. Thanks for sharing!

    Reply
    • brandi.doming@yahoo.com

      September 20, 2015 at 9:04 am

      Yippee! I’m so happy to hear that Cris, thank you so much for the wonderful feedback! Really appreciate it 🙂

      Reply
  28. linda

    September 28, 2015 at 1:47 pm

    I have been making a date or fig syrup with fruit and water and substituting it for the maple syrup. Have you every tried this? I figure it is less processed, and has more nutrition, cheaper and less calories then maple syrup.

    Reply
    • brandi.doming@yahoo.com

      September 28, 2015 at 8:33 pm

      Hi Linda! I’m actually not a real big fan of dates unfortunately, but I have had people sub date syrup in place of maple syrup in a few of my recipes like brownies or raw cakes. I have not tried it personally, so I can’t vouch for the taste/texture result. I’ve definitely never tried it in ice cream, but if anything it will just make it freeze less hard, which may be a good thing 🙂 Please let me know if you try it!

      Reply
  29. Sophie33

    October 6, 2015 at 7:46 am

    I made your divine ice-cream & loved it!
    I also drizzled that lovely drizzle over the fab ice-cream: it was SUPERB! xxxx

    Reply
    • brandi.doming@yahoo.com

      October 15, 2015 at 12:58 pm

      Thank you so much Sophie, so glad to hear!!

      Reply
  30. Jennifer

    November 21, 2015 at 8:56 am

    This looks really interesting. I was thinking about the possibility of a frozen desert made with potato. A google search for ‘potato ice cream’ lead me here. I don’t care for sweet potato. However I want to try this with Yukon Gold potatoes. Potato + cocoa powder + sugar + salt + coffee + thickened almond milk 🙂 That might work. I was also thinking of adding flax eggs or the liquid from garbanzo beans. That stuff is apparently good for making meringues and such. It would be awesome if I could come up with a tasty potato “ice cream”. Your recipe makes me optimistic that it can work.

    Reply
    • brandi.doming@yahoo.com

      November 21, 2015 at 7:32 pm

      Hi Jennifer! I have only tried this with sweet potatoes, so can’t say how gold potatoes would work or if you could taste the texture of them. Sweet potatoes are much more moist than regular potatoes, so they are completely undetectable, so if you are worried about tasting them, don’t let that hold you back. You can’t taste them at all, all it tastes like is ice cream! And you basically just described my other chocolate sweet potato ice cream. That is one of my most popular recipes, you should try that one! https://thevegan8.com/2015/07/02/4-ingredient-vegan-chocolate-ice-cream/

      Reply
  31. Horte sia

    June 6, 2016 at 6:31 am

    5 stars
    It’s absolutely creamy…. Love it. ( I used chunky peanut butter because that’s what I had and didn’t want to wait and it’s still really good.).

    Reply
    • brandi.doming@yahoo.com

      June 6, 2016 at 6:16 pm

      Yay Hortensia!! I’m so happy to hear you loved it so much! Thank you for the feedback! If you don’t mind, I’d love your star rating as well, it helps me out, thank you!

      Reply
  32. Ashley

    June 21, 2017 at 1:33 pm

    Sweet potato and peanut butter is probably one of my favorite combos! And I love making healthy ice creams. I can’t wait to try this!

    Reply
  33. Trista

    January 5, 2019 at 12:39 am

    5 stars
    The ABSOLUTE BEST! I made this last night, along with the chocolate sauce, and it’s wonderful! I shared it with 3 of my friends and they all want the recipe. One didn’t believe I made any of it. I even ordered the ice cream container, everything was such a hit. Thank u sooooo much, Brandi for such a well thought out and super delicious recipe, you r a rock star ⭐️ 👍🏾👌🏾✌🏽

    Reply
    • Brandi

      January 5, 2019 at 1:48 am

      That’s the best feedback ever Trista!! Thank you so much for this awesome review!

      Reply
  34. Rita

    May 28, 2019 at 2:32 am

    Can you use almond butter instead of peanut butter?

    Reply
    • brandi.doming@yahoo.com

      May 28, 2019 at 3:05 am

      Yes, definitely!

      Reply
  35. Janet

    May 8, 2020 at 2:43 pm

    Was you peanut butter sweetened or unsweetened? Can’t wait to try this!

    Reply
    • brandi.doming@yahoo.com

      May 8, 2020 at 8:33 pm

      unsweetened! I never use sweetened nut butters.

      Reply
  36. arti

    June 28, 2020 at 12:39 pm

    the recipe sounds amazing ….. maple syrup is not easily available where i live…can you recommend any substitutes

    Reply
    • brandi.doming@yahoo.com

      June 28, 2020 at 7:17 pm

      Agave!

      Reply
  37. Jessica

    July 18, 2020 at 6:55 pm

    I’m not sure what happened to mine, but it is definitely not a “farily thick consistency”, it’s runny. I double checked all of my measurements and everything appears to be correct. I’m using plant milk so measured 1 and 3/4 cups milk. It’s going in the freezer now so fingers crossed it turns out ok.

    Reply
    • brandi.doming@yahoo.com

      July 18, 2020 at 10:03 pm

      Sounds like it was the milk you used. What kind of milk did you use? I use canned lite coconut milk always for ice cream recipes, so it is creamier than most. Using a whole cup of peanut butter though, hopefully yours will still be plenty creamy, as long as you didn’t use a light low fat milk.

      Reply
      • Jessica

        July 27, 2020 at 2:32 am

        We had a guest with a coconut allergy so I used soy milk instead. It didn’t firm up completely until the next day, but it still tasted good. I’ll make it again when I can use coconut milk. Making vegan desserts with a coconut allergy can be a little challenging at times.

        Reply
  38. Michaela

    July 20, 2020 at 9:15 pm

    5 stars
    This recipe is to die for! A true vegan gem and no one will even suspect it with the velvety texture and satisfying creamy flavor. I opted to use my ice cream maker after the base was blended and also followed another reader’s comment about mixing 3/4 cup of sweet potato and 3/4 cup peanut butter just to cut down slightly on calories. I also only used 1/4 cup maple syrup and it was plenty sweet for us – we don’t like overly sweet desserts. Super easy to make and well worth the minimal effort. You will be glad you tried this one 🙂

    Reply
  39. KJ

    July 30, 2020 at 7:54 pm

    5 stars
    We absolutely LOVED this ice cream. One of the best I’ve ever had, vegan or not. I opted to use soy milk instead of lite coconut milk. We finished off the first batch and are starting our second. Thank you Vegan 8 for another stellar recipe!!

    Reply
    • brandi.doming@yahoo.com

      August 11, 2020 at 12:57 am

      Aww yay, thrilled to hear that KJ!!

      Reply
  40. Taran

    August 10, 2020 at 2:00 am

    5 stars
    Brandi— this was absolutely delicious. No one believed it was vegan. You’re a genius! Wondering if you’ve tried any other variations of this recipe with the sweet potato base, like a coffee ice cream or another flavor? You’ve made me a believer! Wow.

    Reply
  41. brandi.doming@yahoo.com

    August 11, 2020 at 12:58 am

    Yay, really glad to hear that Taran!! Yes, see my chocolate sweet potato ice cream! https://thevegan8.com/4-ingredient-vegan-chocolate-ice-cream/

    Reply
  42. laura

    October 29, 2020 at 6:43 pm

    5 stars
    with the chocolate sauce, this tastes like a peanut butter cup!! such a great, easy recipe! i love using your recipes because they have the ingredient weights listed and i can use a scale. and because they’re always good and simple.

    Reply
  43. Morgan

    March 7, 2022 at 6:07 pm

    Hi Brandi! Really want to try this recipe, I’m wondering if you think Butternut Squash could be a sub for sweet potato? (Already have it cooked on hand :))

    Reply
    • brandi.doming@yahoo.com

      March 7, 2022 at 8:22 pm

      Probably! I’ve never tried it, so I can’t say for certain, but it might!

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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