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Sweet Potato Pie Ice Cream combines everything you love about sweet potato pie into a bowl of creamy delicious ice cream! We’re using a creamy vanilla ice cream base and mixing it with sweet potato puree, spices, and a buttery cinnamon swirl, and crushed graham crackers for a nice crunch.
For more easy ice cream recipes, try my apple pie ice cream, blueberry cobbler ice cream and cookie monster ice cream!
I have completely and utterly fallen in love with this sweet potato pie ice. It reminds me of cinnamon roll ice cream but with a sweet potato twist. It’s full of spices, REAL mashed sweet potatoes, graham cracker pieces, and a beautiful buttery cinnamon swirl all throughout.
Best of all, I use store bought ice cream so that you don’t have to worry about making your own.
What I love most about this recipe is that it’s SO easy to make. No stand mixer, no whipping heavy cream, nor using an ice cream maker. Simply combine the roasted sweet potatoes with the vanilla ice cream, mix together the cinnamon swirl, and add the graham cracker crumbs on top.
It’s just THAT simple. Make this recipe this Fall season, you’re gonna love it!
Table of Contents
Sweet Potato Ice Cream Ingredients
(full list of ingredients and quantities can be found in the recipe card below)
Sweet Potatoes – I prefer to use fresh sweet potatoes as opposed to the canned sweet potato puree because it can make the ice cream icy from all of the water that’s in it. We’re going to essentially caramelize the sweet potatoes in the oven, which amplifies that delicious sweet potato flavor, and give the ice cream a creamy texture.
Graham Crackers – I love a sweet potato pie with graham cracker crust. So, I decided
Dark Brown Sugar – for sweetness and flavor!
Butter – this is for the cinnamon swirl that get mixed into the sweet potato mixture. It keeps the swirl together while giving the ice cream a buttery flavor. SO good.
Spices – this is what brings out the delicious fall flavors of classic sweet potato pie. The cinnamon and nutmeg mimic my sweet potato casserole by enhancing the sweet potato flavor – which make my taste buds so happy this time of year.
Vanilla Ice Cream – I used store bought ice cream, Lactaid Ice Cream to be specific, for a quick and easy ice cream recipe. This isn’t a no churn recipe nor a homemade ice cream recipe – it’s quick and easy ice cream recipe that doesn’t require too much heavy lifting and I simply love that. Lactaid is great in my household because my husband and son are both lactose intolerant and the Lactaid ice cream is easy on their tummies while still being SO creamy and delicious!
Variations
- Use pumpkin puree instead – easily make this swap by using canned pumpkin puree like in this homemade pumpkin ice cream recipe. About a cup will do – BUT make sure you blot off the excess moisture in the puree, similar to what I did with my pumpkin pie spice cookies, to ensure that the ice cream doesn’t turn out icy.
- Add a splash of maple syrup for a touch of natural sweetness and flavor!
- A lot of people like to add orange zest to old fashioned candied sweet potatoes so it’d be a good addition here, too.
- If you have any leftover sweet potatoes, make my sweet potato bread too!
How to make Sweet Potato Pie Ice Cream
Step 1: Preheat the oven to 425 degrees F. Wash the sweet potatoes and dry them off with a paper towel. Prick holes in the sweet potatoes and place onto a baking sheet. Bake for 30-45 minutes, until form tender. Peel the skins and place into a medium bowl.
Step 2: Add cinnamon, nutmeg, and a pinch of kosher salt. Mash the sweet potatoes until smooth. Allow the sweet potatoes to cool for 15 minutes, until cool to the touch.
Step 3: Mix together melted butter, brown sugar, cinnamon, and nutmeg in a small bowl.
Step 4: Remove the ice cream from the packaging and place into the bowl. Use an electric hand mixer to mix the sweet potato mixture and the ice cream together. Dollop the cinnamon mixture on top and use a toothpick to swirl throughout. Sprinkle the graham cracker pieces on top and swirl again. Cover with plastic wrap and freeze for 1-2 hours.
Enjoy a scoop of ice cream with my graham cracker crust sweet potato pie or my grandma’s old fashioned sweet potato pie!
Tips for making Sweet Potato Ice Cream
- Use an electric hand mixer to mix the roasted sweet potatoes into a silky, lump-free puree. Take it a step further and strain the puree through a fine mesh sieve for an extra-smooth texture.
- Cool the puree completely before incorporating it into the ice cream base.
- If you want additional texture, fold in pecans, marshmallow swirls, or even caramel ribbons after churning but before freezing. You can even break up pieces of my sweet potato bread recipe and incorporate it into the ice cream too!
- Store the finished ice cream in an airtight container with a layer of plastic wrap pressed against the surface to prevent ice crystals. Let it sit at room temperature for 5–10 minutes before scooping for the perfect creamy consistency.
Recipe FAQs
Since we’re using premade ice cream, it only needs about 2-4 hours to set.
No, I do not recommend using canned sweet potatoes as they have too much water and can make your ice cream icy as opposed to smooth.
You can serve the ice cream with caramel sauce, whipped cream, candied pecans, or even pairing it with a slice of graham cracker crust sweet potato pie for an extra indulgent treat.
More Sweet Potato Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Sweet Potato Pie Ice Cream
Equipment
Ingredients
- 1 lb Sweet Potatoes
- 2 tbsp Brown Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 gallon Vanilla Ice Cream
- 4 Graham Crackers
Cinnamon Swirl
- 1/4 cup Brown Sugar
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 4 tbsp Salted Butter, (melted)
- 1/8 tsp Kosher Salt
Instructions
- Preheat the oven to 425 degrees F. Wash the sweet potatoes and dry them off with a paper towel. Prick holes in the sweet potatoes and place onto a baking sheet. Bake for 30-45 minutes, until form tender. Peel the skins and place into a medium bowl.
- Add cinnamon, nutmeg, and a pinch of kosher salt. Mash the sweet potatoes until smooth. Allow the sweet potatoes to cool for 15 minutes, until cool to the touch.
- Mix together melted butter, brown sugar, cinnamon, and nutmeg in a small bowl.
- Remove the ice cream from the packaging and place into the bowl. Use an electric hand mixer to mix the sweet potato mixture and the ice cream together.
- Dollop the cinnamon mixture on top and use a toothpick to swirl throughout. Sprinkle the graham cracker pieces on top and swirl again. Cover with plastic wrap and freeze for 1-2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so perfect and easy to make. I love that it was sweet potato in ice cream that’s already prepared, it made it really easy to make. If anyone is looking for an easy recipe that’s delicious, I highly recommend this one.