- Prep-time: / Ready In:
- Makes 3½ cups
- Serving size: ¾ cup
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This rich, creamy vegan ice cream features steamed white sweet potatoes as the base, offering a velvety texture and subtle sweetness that pairs beautifully with cocoa, almond butter, and toasted almonds. Perfect as a low-fat snack on a warm day or a nourishing chilled dessert, this chocolate almond ice cream is also banana-free—an ideal option if you're looking to switch up your nice cream routine. After blending, the mixture is frozen to develop a smooth, scoopable texture with plenty of body. Delish!
Tips
Ninja Creami Version: If you have a Ninja Creami ice cream maker, in Step 3, just after processing but before stirring in almonds, transfer the mixture to a Ninja Creami pint, store covered container in the freezer, and blend 24 hours later for extra creamy results. Add the almonds as a mix-in, or sprinkle over the top.
For more inspiration, check out these tasty ideas:
- Mint and Blueberry Nice Cream
- Strawberry-Lemonade Nice Cream
- Mexican Chocolate Nice Cream
- Or check out our collection of nice cream recipes.
By Ellen Boeke,
Ingredients
- 4 cups cubed peeled white sweet potato (1-inch cubes) (1 lb. 10 oz.)
- ½ to 1 cup unsweetened, unflavored plant-based milk
- ⅓ cup unsweetened cocoa powder
- ¼ cup Date Paste
- 1 tablespoon almond butter
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon pure almond extract
- ⅓ cup chopped toasted almonds
Instructions
- Place sweet potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 to 10 minutes or until tender. Spread sweet potato cubes on a parchment-lined baking sheet; cool completely.
- In a small bowl stir together ½ cup milk and the cocoa powder until combined.
- In a food processor or high-power blender combine sweet potato, milk mixture, Date Paste, almond butter, vanilla, and almond extract. Process until smooth, adding more milk as needed. Stir in almonds. Transfer to a shallow freezer-safe container and freeze at least 4 hours before serving.
Per serving (¾ cup): 295 calories, 55 g carbohydrates, 6 g protein, 8 g total fat, 1 g saturated fat, 0 g cholesterol, 153 mg sodium, 11 g fiber, 17 g sugar
Note: Nutritional information is provided as an estimate only.
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