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

Scale

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