Vegan Ice Cream

Ingredients

• 250 g (8.8 oz)sweet potato, peeled and cooked
• 80 ml (1/3 cup)maple syrup, or another liquid sweetener
• 7 smalldates, pitted
• 320 ml (1 1/3 cups)full-fat canned coconut milk
• 4 tbsp (60 ml)cacao powder, or cocoa powder
• 15 ml (1 tbsp)vanilla extract
• 2.5 ml (1/2 tsp)instant coffee (optional)
• A pinchsea salt

Instructions

1. 1

   Cook the sweet potato

   Cook a medium-large sweet potato until soft, then leave it to cool. A white Japanese sweet potato can be boiled in water for about 15–20 minutes; for an orange sweet potato, bake it at 200°C (400°F) for about 45 minutes, or microwave it until soft. The cooked, cooled potato should weigh 250 g.

2. 2

   Blend and freeze

   Put all the ingredients in a blender or food processor and blend until completely smooth, silky and creamy. Transfer the mixture to a loaf pan or ice-cream storage container, cover with cling film and put it in the freezer. If using an ice-cream maker, churn the mixture in it instead.

3. 3

   Soften and serve

   Freeze for at least 4 hours for a soft-serve texture, or leave it overnight. Let the ice cream thaw at room temperature for about 20 minutes before serving.

What is vegan ice cream?

Vegan ice cream is a frozen dessert made without dairy or eggs. This chocolate version uses coconut milk for richness and sweet potato to give the blended mixture body.

No-churn ice cream is made without a dedicated machine: blend the ingredients, then freeze them. The sweet potato helps make this version thick and creamy, while cacao brings the chocolate flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 196 calories, 2g protein, 26g carbs, 11g fat.

The dates, maple syrup and sweet potato provide most of the carbohydrates, while coconut milk contributes much of the fat. The recipe provides little protein per serving; pair a portion with fresh fruit and a protein-rich option elsewhere in the meal if you want a more balanced plate.

Choosing the ingredients

Sweet potato: Cook it until completely soft, then cool it before blending. The recipe calls for 250 g of cooked, cooled potato; weighing it after cooking helps you use the intended amount.

Coconut milk: Use full-fat canned coconut milk for the rich texture this recipe relies on. Maple syrup and dates sweeten the mixture, while vanilla and a pinch of salt round out the chocolate flavour.

Getting a smooth mixture

Blend thoroughly: Keep blending until no pieces of date or sweet potato remain and the mixture looks silky. Scrape down the sides of the blender or processor if ingredients are sticking there.

Coffee option: The instant coffee is optional and is blended in with the other ingredients. Leave it out if you prefer the chocolate flavour without it.

Cooking the sweet potato

White potato: The method suggests boiling a white Japanese sweet potato in water for about 15–20 minutes, then letting it cool.

Orange potato: Baking at 200°C (400°F) for about 45 minutes is the suggested approach for orange sweet potato. Microwaving until soft is another option; whichever method you choose, cool the potato before blending.

Freezing and texture

For a soft-serve consistency, freeze the mixture for at least 4 hours; for a firmer result, leave it overnight. A loaf pan works, but an ice-cream storage container is also suitable.

Let the frozen ice cream stand at room temperature for about 20 minutes before serving. This gives it time to soften enough to scoop.

How to serve it

Serve the ice cream once it has softened enough to scoop, as a simple chocolate dessert. For a more balanced plate, add fresh fruit alongside a portion.

If you have an ice-cream maker, the recipe says you can use it; churning is expected to give an even creamier result. Otherwise, the freezer method needs no special equipment.

Recipe notes & tips

• Weigh the sweet potato after cooking and cooling to reach 250 g.
• Make sure the potato is very soft before blending.
• Blend until the dates are fully incorporated and the mixture is silky.
• Cover the loaf pan before putting it in the freezer.
• Allow about 20 minutes at room temperature before serving.

Variations

• Use cocoa powder: Swap it for the cacao powder as suggested in the ingredient list.
• Skip the coffee: Leave out the instant coffee for a straightforward chocolate flavour.
• Change the sweetener: Use another liquid sweetener in place of maple syrup.
• Use an ice-cream maker: Churn the blended mixture for an even creamier result.
• Choose your potato: Use white Japanese or orange sweet potato, cooking each until soft.

Common mistakes to avoid

• Using too little cooked potato: Weigh 250 g after cooking and cooling.
• Blending while the potato is hot: Let it cool before adding it to the blender.
• Stopping too soon: Continue blending until the dates and potato are completely smooth.
• Serving straight from the freezer: Leave the ice cream at room temperature for about 20 minutes first.
• Freezing uncovered: Cover the loaf pan with cling film before freezing.

How to store

Keep the ice cream covered in a freezer-safe container in the freezer for up to 2 weeks; the recipe notes it tastes best when fresh. Let it soften at room temperature for about 20 minutes before serving.

Frequently asked questions