No-Churn Sweet Potato Pie Ice Cream
Creamy no-churn ice cream infused with roasted sweet potato and warm spices, inspired by classic Southern sweet potato pie flavors. This american-inspired desserts ready in about 70 minutes layers (14 oz, 396g) sweetened condensed milk, (480ml) heavy whipping cream, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large (about 1 1/2 cups mashed) sweet potato
- 1 can (14 oz, 396g) sweetened condensed milk
- 2 cups (480ml) heavy whipping cream
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/4 cup (50g) brown sugar
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pierce 1 large sweet potato several times with a fork and roast directly on the oven rack for 45-50 minutes until very tender when pierced with a knife. Let cool, then peel and mash until smooth to yield about 1 1/2 cups.
- Step 2: In a large bowl, whisk together 1 can (14 oz, 396g) sweetened condensed milk, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp pure vanilla extract, and 1/4 cup (50g) brown sugar until well combined.
- Step 3: Fold the 1 1/2 cups mashed sweet potato into the condensed milk mixture until smooth and evenly mixed.
- Step 4: In a separate chilled bowl, whip 2 cups (480ml) heavy whipping cream on high speed until stiff peaks form, about 4 minutes.
- Step 5: Gently fold the whipped cream into the sweet potato mixture until fully combined and light.
- Step 6: Transfer the mixture to a 9x5-inch loaf pan and smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Step 7: Scoop and serve chilled, optionally garnished with a sprinkle of cinnamon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Churn Sweet Potato Pie Ice Cream take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Churn Sweet Potato Pie Ice Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Churn Sweet Potato Pie Ice Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Churn Sweet Potato Pie Ice Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Churn Sweet Potato Pie Ice Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
