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.
Wow. What a crazy, yet delicious sounding combo! With coconut milk, vanilla and maple syrup too… what more you could possibly want?!
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!
Who would have thought sweet potatoes could turn into wonderful ice cream… Yum!
Thank you Ashlee! They are wonderful!
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?! 😉
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!!!!!
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!
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!
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 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!
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’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!
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!
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 🙂
OMG Brandi! Making this now! Thank you!!!
Yippee! Can’t wait to hear what you think!!
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 🙂
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!
This ice-cream is EPIC, Brandi. SO gorgeous, delicious and creamy. I wish I could grab this right away. Major drooling.
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!
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!!
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!
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!!
WOW! Stunning photos and this sounds amazing!
Thank you so much Jenn, that’s so sweet of you to say!
Sweet potato + chocolate + PB + Coconut…..all you need in life 😉
I can totally get down with that!
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! 🙂
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 🙂