Sweet Potato No-Churn Ice Cream

Sweet potatoes are one of the healthiest ways to enjoy a starchy carbohydrate and their natural sweetness really shines in this dessert. They’re also a great source of antioxidants for optimal aging.

In this recipe, the coconut cream and cashew butter supply healthy fats to counter the blood sugar impact of the sweet potatoes and maple syrup. I love adding a dark chocolate shell overtop, but if you’re eager to dig in it’s just as delicious without it!

Wishing you health and happiness,
Mark Hyman, MD

Ingredients

• 1 medium sweet potato, peeled, baked and mashed (1 cup)
• 1 ½ cups canned coconut cream, unsweetened
• ⅓ cup maple syrup
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ⅛ teaspoon Himalayan salt
• 1 tablespoon arrowroot powder
• 1 vanilla bean, cut in half and seeded
• ¼ cup cashew butter, unroasted and unsweetened

 Optional Chocolate Shell

• 2 tablespoons coconut oil
• 2 tablespoons 100% cacao, unsweetened
• 1 tablespoon maple syrup

Method

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Cook sweet potato for 45 minutes, then let cool and mash. This could be done up to 2 days in advance and kept in the refrigerator.

2. Add sweet potato, coconut cream, maple syrup, cinnamon, nutmeg, cloves, salt, and arrowroot powder into a high-speed blender. Blend until incorporated, about 20 seconds.

3. Transfer into a container designed for storing ice cream or a container with a lid. Top with dollops of cashew butter, do not mix. Close the lid and transfer to the freezer for 1 hour. 

4. Remove from the freezer and stir really well, as the edges will start to firm up first. Add back into the freezer and do this every 30 minutes until you reach your desired consistency, 2-3 hours should do it. If you let it freeze overnight, you will need to let it sit at room temperature for about 15 minutes to soften before serving.

5. When ready to serve, prepare the optional chocolate topping by melting the coconut oil, transferring it to a small bowl, and adding the cacao and maple syrup, mixing well until incorporated. 

6. Scoop ice cream into individual bowls and drizzle with chocolate sauce if desired.

Nutritional Analysis (per serving, does not include chocolate shell): Calories: 188, Total Fat: 13g, Saturated Fat: 9g, Cholesterol: 0mg, Fiber: 1g, Protein: 2g, Carbohydrates: 17g, Sodium: 54mg, Sugars: 11g, Net Carbs: 16g

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