top of page

The creamiest vegan ice cream

If I tell my mom or anybody back in Lebanon that I make ice creams with sweet potatoes, they would definitely think I lost my mind!

And I bet some of you are thinking the same!

But I promise, it doesn't only taste amazing, it also has the perfect creamy texture that mimics regular ice cream.

Give it a try and see for yourself, and don't forget to tag me in the picture you snap sop I can re-post your remake on my Instagram page!



1/3 cup of mashed purple sweet potatoes (1 medium size uncooked sweet potato)

2 tbsp of lemon juice

1/4 cup brown rice syrup

2 tbsp coconut nectar

fat of 1 coconut milk can (full fat)

2 tsp spiced rum

pinch of nutmeg

coconut whip as topping


First boil the sweet potato in a small pot, covering it with enough water, and let it simmer on low heat, covered, until cooked.

Add all ingredients except rum tino a high speed blender.

(add only the fat of the coconut milk, preserving the watery milk for later use).

Blend at speed 7 if using a Vitamix* until smooth, then blend at speed 10 for 5 minutes, or until it thickens.

If not using a Vitamix*, just blend at medium speed then high speed.

Add the rum & blend briefly.

Pour the mixture into an ice cream container (I use bread baking pans lined with parchment paper).

Add 2 tbsp of coconut whip cream in the middle and create some swirls using a chopstick.

Cover and freeze until firm.

The ice cream will stay soft and you will be surprised there is no ice crystals, just soft creamy ice cream that tastes amazing.

Serve in a bowl or in ice cream cones and top with more coconut whip cream.

Let me know what you think.

* (not sponsored)

388 views0 comments

Recent Posts

See All
bottom of page