Sweet Potato Ice Cream – a delicious recipe with sweet potato, splenda brown sugar, nectar, milk, splenda, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish.
3
Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes.
4
Bake for 30 minutes to 1 hour.
5
Cool the potatoes in the refrigerator overnight, which will help soften the potatoes.
6
Blitz the potatoes in a food processor.
7
Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor.
8
Add 2 cups of oat milk and blend.
9
Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color.
10
Pour into an ice cream machine and churn according to your machine's instructions.
11
Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.
204
kcal
Calories
4
g
Fat
38
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large sweet potato, 1/2 cup splenda brown sugar, 1/4 cup agave nectar, 2 cups oat milk, and more.
Yes, Sweet Potato Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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