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No-Churn Sweet Potato Pie Ice Cream Recipe

    Table of Contents


    • 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
    • 1 can (14 ounces) sweetened condensed milk
    • 2 cups heavy cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1/2 cup crushed graham crackers or gingersnap cookies (optional, for added texture)


    Cook and mash the sweet potatoes: Start by cooking the sweet potato until it’s soft. You can bake it in the oven or microwave it until it’s tender. Once cooked, peel off the skin and mash the sweet potato until smooth. Measure out 1 cup of mashed sweet potato for the recipe.

    Prepare the ice cream base: In a large mixing bowl, combine the sweetened condensed milk, mashed sweet potato, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir until everything is well combined and smooth.

    Whip the heavy cream: In a separate mixing bowl, using a hand mixer or stand mixer, whip the heavy cream until stiff peaks form. This usually takes about 2-3 minutes on medium-high speed.

    Fold the whipped cream into the sweet potato mixture: Gently fold the whipped cream into the sweet potato mixture until fully combined. Be careful not to deflate the whipped cream too much; you want to maintain its light and airy texture.

    Add optional mix-ins: If desired, fold in the crushed graham crackers or gingersnap cookies for added texture and flavor.

    Transfer to a container: Pour the ice cream mixture into a freezer-safe container, smoothing the top with a spatula.

    Freeze the ice cream: Cover the container with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze for at least 6 hours or overnight until it’s firm.

    Serve and enjoy: Once the ice cream is fully frozen, scoop it into bowls or cones and serve immediately. You can garnish it with additional graham cracker crumbs or a sprinkle of cinnamon if desired.

    Store any leftover ice cream in the freezer, tightly covered, for up to 2 weeks.

    This No-Churn Sweet Potato Pie Ice Cream is a delightful treat that captures the flavors of classic sweet potato pie in a cool and creamy frozen dessert. Enjoy!

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