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 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.
- 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.
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.
Yay, really glad to hear that Taran!! Yes, see my chocolate sweet potato ice cream! https://thevegan8.com/4-ingredient-vegan-chocolate-ice-cream/
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.
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 :))
Probably! I’ve never tried it, so I can’t say for certain, but it might!
I made this with some modifications for what I had and it tastes great. Used frozen sweet potatoes probably around 2+ cups and oat milk creamer which is very sweet. ( I bought it and couldn’t use as it was too sweet) didn’t add any maple syrup and put it with other ingredients in food processor. Tastes great. Thanks for the inspiration. I hate that all the nice cream recipes are banana based. This will open up some new doors.