Sweet Potato Soft Serve

May 3rd, 2013 3:37 pm by Kelly Garbato

2013-03-19 - Sweet Potato Soft Serve - 0013

Me, always with the not-quite-seasonal recipes. I’m confused: Is this considered an autumnal dish, because of the sweet potatoes, or is ice cream de facto summer fare? Whatever, this is spring, so I’m either a bit early or five months too late. Whatever, I do what I want. Like eat ice cream on Christmas! Yeah, I said it.

Anyway, turns out that sweet potato is a really delicious taste for banana ice cream. Shane downs it by the gallon, and I’m having trouble coming up with new and inventive flavors – so I’m really surprised that I didn’t think of this one sooner. Like, in November!

If you’re a holiday flavor traditionalist, file this one away for next Thanksgiving. Shock and amaze your guests with a quart (or gallon!) of awesomely healthy vegan ice cream. Insert screaming noise here.

2013-03-19 - Sweet Potato Soft Serve - 0008

Sweet Potato Soft Serve

(Makes about a quart of ice cream.)


1 large sweet potato, baked and cooled
3-4 overripe bananas, peeled, sliced and frozen
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
a splash of non-dairy milk or creamer, if needed


1. Scrub the sweet potato clean and then pat to dry. Baked at 425F for 45 to 50 minutes, or until soft and tender. When it’s cool enough to handle, remove the peel. In a small bowl, mash the sweet potato using a fork. Set aside and allow to cool fully.

2. Place the mashed sweet potato in a food processor and pulse until smooth and creamy.

3. Add the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

4. Add the brown sugar, vanilla, cinnamon, and nutmeg and pulse until blended. Sample the batter and add extra sugar and/or spices to taste.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Be Sociable, Share!

Filed under , , , , ,

One Response to “Sweet Potato Soft Serve”

  1. Butternut Squash Banana Ice Cream » V for Vegan: easyVegan.info Says:

    […] recipe’s a lot like the Sweet Potato Soft Serve I made last year, only with butternut squash in place of sweet potatoes! (Next up: Spaghetti […]

Leave a Reply