Sweet Potato Ice Cream

Using the naturally buttery-floral taste of Japanese sweet potatoes– plus their caramelized sweetness once you roast them– all you need to do is freeze, blend with your favorite nut milk of choice, and voila: a delicious ice cream of literally just two ingredients.


  • 1 medium size Japanese sweet potato (about 2 cups)
  • 1/2 – 1 cup of unsweetened nut milk of choice (I used cashew milk here)
  • Optional: fresh toppings of your choice (I used blueberries and unsweetened black sesame paste here)

Special equipment: high speed blender, freezer-safe container or plastic bag

Inactive prep time: 1 hour to roast, plus 3-6 hours freezing time
Active prep time: 10 minutes
Yields: 1-2 servings


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Roast sweet potato in oven on parchment paper-lined baking sheet for 1 hour, until flesh is soft enough to pierce a fork through. Remove from oven and let cool completely.
  3. Once cooled, chop the sweet potato into large chunks and place in a freezer-safe container or plastic bag. Freeze for at least 3 hours. (Optional– you can freeze overnight if you’re planning ahead.)
  4. Remove sweet potato chunks from freezer. Puree with nut milk of choice in a high speed blender until smooth, thick, and creamy. Scoop into a bowl, top with toppings of your choice, and enjoy!!!

Yasmine’s notes:

This is SO GOOD. T__T If you are a fan of ice cream in general, I think you’ll be extremely happy to know that straight-up, you can have deliciously creamy, frozen soft serve full of flavor without any kind of added sweeteners or dairy necessary.

Let me know what you think of this in the comments below!


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