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.
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!
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.
It’s available on the recipe now 🙂
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).
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! 🙂
Sweet potato + chocolate + PB + Coconut…..all you need in life 😉
I can totally get down with that!
WOW! Stunning photos and this sounds amazing!
Thank you so much Jenn, that’s so sweet of you to say!
OMG BEST THING EVER!!!! THANK YOU SO MUCH FOR THIS RECIPE ITS ADDICTING!
Wow! Thank you for making it so quickly!! I’m so glad you love it so much, thank you!!
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!
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!
Ohhh my gosh, yes. Just yes. I feel like I can taste this through the screen, and that TEXTURE! Perfection.
Awww thanks babe! You are so kind, so glad you love it!!
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.
Haha, I know right, they are the best veggie ever! Thank you Lucie!
This ice-cream is EPIC, Brandi. SO gorgeous, delicious and creamy. I wish I could grab this right away. Major drooling.
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!! 😀
You are so sweet Sarah, thank you so much!
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 🙂
OMG Brandi! Making this now! Thank you!!!
Yippee! Can’t wait to hear what you think!!
This has me so intrigued. I can’t wait to try this. Thanks, Brandi.
Thank you so much Linda! You don’t taste the potato at ALL, it just aids in the creaminess 🙂
I love making ice cream with sweet potato! I will have to add peanut butter next time.
Yes, do it! Making sweet potato with the peanut butter makes it extra thick and creamy!
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!!
Thank you so much Sophia! haha! Chocolate bath…you are definitely my friend!
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!!
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 🙂
Looks so good! I can’t wait to try it. I currently have no sweet potatoes in my home though. Would golden potatoes work?
Hi Rae, I have never tried it with any other potatoes, but you are welcome to experiment!
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 ❤️
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!
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!
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!
Thank you so much for the compliment Ceara! The sweet potatoes work awesome and are totally undetectable!
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!
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!
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!!!!!
Sweet potatoes? and peanut butter? in ice cream form? Exactly what I didn’t know I was looking for. Delicious combo!
Haha! Yes, you need this didn’t you know?! 😉
Who would have thought sweet potatoes could turn into wonderful ice cream… Yum!
Thank you Ashlee! They are wonderful!
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!
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!
Wow. What a crazy, yet delicious sounding combo! With coconut milk, vanilla and maple syrup too… what more you could possibly want?!
Absolutely love your blog!! Wow, who knew you could make ice cream from sweet potatoes! I so have to try this!
Aww so sweet, thank you so much! It works amazing!
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!
Yippee! I’m so happy to hear that Cris, thank you so much for the wonderful feedback! Really appreciate it 🙂
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.
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!
I made your divine ice-cream & loved it!
I also drizzled that lovely drizzle over the fab ice-cream: it was SUPERB! xxxx
Thank you so much Sophie, so glad to hear!!
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.
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/
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.).
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!
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!
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 ⭐️ 👍🏾👌🏾✌🏽
That’s the best feedback ever Trista!! Thank you so much for this awesome review!
Can you use almond butter instead of peanut butter?
Yes, definitely!
Was you peanut butter sweetened or unsweetened? Can’t wait to try this!
unsweetened! I never use sweetened nut butters.
the recipe sounds amazing ….. maple syrup is not easily available where i live…can you recommend any substitutes
Agave!
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.
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.
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.
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 🙂
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!!
Aww yay, thrilled to hear that KJ!!
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!