- Prep-time: / Ready In:
- Makes 3½ cups
- Serving size: ¾ cup
- Print/save recipe
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.
Comments (4)
(0 from 0 votes)Will this recipe work in a regular ice cream maker? Jacque Kimball
I'd like to try this recipe but I'm just not willing to purchase ingredients that will be used for this one recipe and then sit in my pantry until they expire. Can I use dates softened in water instead of date paste? Do you think the recipe could work without the almond extract? 1/8 teaspoon out of a bottle will take a L O N G time to use up. Most of it will just sit around until I throw it away.
I would sub more vanilla instead of almond extract, that’s what I’m gonna do
Can I use regular sweet potatoes if I can't find white ones?