No-Churn Sweet Potato Pie Ice Cream Recipe
Introduction
This no-churn sweet potato pie ice cream is a creamy, autumn-inspired treat that captures all the warm spices of traditional sweet potato pie without the hassle of an ice cream machine. It’s incredibly easy to make and packed with cozy flavors, perfect for a comforting dessert any time of year.
Ingredients
- 2 1/2 cups heavy whipping cream
- 1 tablespoon vanilla bean paste
- 1 (14-ounce) canned sweetened condensed milk
- 1/2 cup full-fat Greek yogurt
- 3/4 cup mashed sweet potato
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans
- 1 tablespoon dark brown sugar
- Optional: 1 tablespoon bourbon
Instructions
- Step 1: In a stand mixer fitted with the whisk attachment or using a handheld electric mixer, whisk the heavy cream and vanilla bean paste together until stiff peaks form, about 6-8 minutes. The cream should be thick and fluffy.
- Step 2: In a separate large bowl, combine the sweetened condensed milk, Greek yogurt, and mashed sweet potato. Whisk until smooth and lump-free. Stir in the cinnamon, nutmeg, cloves, salt, chopped pecans, brown sugar, and bourbon if using, mixing until fully combined.
- Step 3: Gently fold the whipped heavy cream into the sweet potato mixture, combining carefully to maintain the airy texture without deflating the cream.
- Step 4: Pour the mixture into a 9×5-inch loaf pan and smooth the top with an offset spatula. Cover tightly with plastic wrap and freeze overnight, about 8-10 hours, until firm.
- Step 5: Remove the ice cream from the freezer a few minutes before serving to soften slightly. Scoop, serve, and enjoy your homemade sweet potato pie ice cream!
Tips & Variations
- Use roasted sweet potato for a richer, deeper flavor in the ice cream.
- Skip the bourbon if you prefer a kid-friendly version or want to avoid alcohol.
- Swap pecans for walnuts or leave nuts out entirely for a smoother texture.
- Add a swirl of caramel or maple syrup on top before freezing for extra sweetness.
Storage
Store the ice cream in an airtight container in the freezer for up to two weeks. When ready to serve, allow it to sit at room temperature for about 5 minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need an ice cream maker for this recipe?
No, this recipe is designed to be no-churn and does not require an ice cream maker. The whipped cream creates the light texture needed.
Can I use fresh sweet potatoes instead of canned?
Yes, simply roast and mash fresh sweet potatoes until smooth before using. This will give you a fresher taste and allows you to control the texture.
Print
No-Churn Sweet Potato Pie Ice Cream Recipe
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No-Churn Sweet Potato Pie Ice Cream combines the rich, creamy texture of homemade ice cream with the warm, comforting flavors of sweet potato pie spices and pecans. Whipped heavy cream, sweetened condensed milk, and Greek yogurt create a smooth base that’s infused with cinnamon, nutmeg, cloves, and vanilla bean paste. It’s a simple, freezer-set dessert—no ice cream machine required—perfect for holiday gatherings or cozy nights in.
Ingredients
Ice Cream Base
- 2 1/2 cups heavy whipping cream
- 1 tablespoon vanilla bean paste
- 1 (14-ounce) canned sweetened condensed milk
- 1/2 cup full-fat Greek yogurt
- 3/4 cup mashed sweet potato
Spices and Flavorings
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 tablespoon dark brown sugar
- 1 tablespoon Bourbon (optional)
Add-ins
- 1/2 cup chopped pecans
Instructions
- Whip the Cream: Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whisk the heavy whipping cream and vanilla bean paste together until stiff peaks form, about 6-8 minutes. The cream should be thick and hold its shape well.
- Mix the Base Ingredients: In a large bowl, combine the sweetened condensed milk, Greek yogurt, and mashed sweet potato. Whisk together until smooth and no lumps remain. Next, add cinnamon, nutmeg, ground cloves, kosher salt, chopped pecans, dark brown sugar, and optional bourbon. Stir until everything is evenly combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the sweet potato mixture, combining carefully to maintain the airiness of the whipped cream. Mix just until fully incorporated and smooth.
- Freeze the Mixture: Pour the blended ice cream mixture into a 9×5-inch loaf pan and smooth the top with an offset spatula. Cover tightly with plastic wrap and place in the freezer for 8-10 hours or overnight to set properly.
- Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones, serve, and enjoy the rich, spiced flavors of this no-churn ice cream.
Notes
- For a dairy-free alternative, substitute heavy cream and Greek yogurt with coconut cream and coconut yogurt respectively, but note this will alter the flavor.
- Optional bourbon adds warmth and depth but can be omitted for a non-alcoholic version.
- Make sure to whip the cream to stiff peaks for the best texture and creaminess.
- Storing the ice cream overnight is crucial to allow it to freeze completely and develop a firm consistency.
- If you prefer a smoother texture without pecan chunks, you can toast the pecans before chopping or omit them entirely.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no churn ice cream, sweet potato ice cream, sweet potato pie dessert, easy ice cream recipe, fall desserts, homemade ice cream, no machine ice cream, spiced ice cream
