Easy Purple Sweet Potato Ice Cream: A Refreshing Twist
Discover the delightful combination of creamy texture and vibrant color in our Easy Purple Sweet Potato Ice Cream recipe. Perfect for those hot summer days, or whenever you crave a healthy treat, this vegan ice cream uses simple ingredients to deliver extraordinary taste and nutrition. Let’s dive into how to make this colorful dessert that will brighten your table and your palate!
Ingredients
- 3 medium bananas (about 300 grams)
- ⅔ cup cooked purple sweet potato (or up to 100 grams)
- 3 Tbsp granulated or liquid sweetener of choice
Directions
- Prepare the Bananas: Peel and slice the bananas into 1-inch slices. This ensures they will blend smoothly.
- Freeze the Slices: Spread the banana slices on a sheet of parchment paper or place them inside a 1-gallon ziploc bag. Freeze overnight or until they are frozen solid. This is crucial for achieving that creamy ice cream texture.
- Blend Ingredients: Once frozen, toss the banana slices into a food processor or high-powered blender. Add the cooked purple sweet potato and your chosen sweetener. Blend everything until smooth and creamy, mimicking the consistency of traditional soft serve.
- Freezing: For those who enjoy a firmer texture, pour the blended mixture into a lidded container, preferably glass or microwaveable. Cover it with plastic wrap or a lid to prevent ice crystals from forming, and freeze until set.
- Serving: Before serving, remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes to soften. If it’s in a microwaveable container, you can give it a quick 15-second blast in the microwave. This makes scooping easier and enhances the creaminess.
Nutritional Info
- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: Approximately 8 hours 10 minutes (including freezing time)
- Calories: 220 kcal per serving
- Servings: 4
Conclusion
This Easy Purple Sweet Potato Ice Cream is not only a feast for the eyes but also a guilt-free indulgence that packs a nutritional punch. Purple sweet potatoes are known for their antioxidant properties, while bananas provide a natural sweetness and smooth texture. By combining these with your favorite sweetener, you get an ice cream that’s both healthy and satisfying. Give it a try and enjoy a scoop of vibrant, creamy bliss!
Easy Purple Sweet Potato Ice Cream
- Total Time: 8 hours 10 minutes
- Yield: 4 1x
Description
This Easy Purple Sweet Potato Ice Cream is a sublime blend of just three simple ingredients, making it a perfect vegan and gluten-free treat that’s as healthy as it is delightful. The vibrant purple hue from the sweet potatoes not only makes this dessert visually appealing but also packs it with antioxidants.
The creamy texture and sweet, earthy flavor profile of this ice cream make it a unique treat for all ages. Ideal for those following a plant-based diet or anyone looking for a dairy-free alternative to traditional ice cream, this recipe offers a delicious way to enjoy a cool dessert without any of the guilt.
Ingredients
3 medium bananas, about 300 grams
⅔ cup cooked purple sweet potato, or up to 100 grams
3 Tbsp granulated or liquid sweetener of choice
Instructions
Peel and slice the bananas into 1-inch slices.
Spread the banana slices on a parchment paper or inside a 1-gallon ziploc bag and freeze overnight (or until frozen solid).
In a food processor or high-powered blender, blend frozen banana slices and the rest of the ingredients together until smooth.
Serve immediately as a soft serve, or pour into a lidded container, preferably glass or microwaveable. Cover with plastic wrap or lid and freeze.
For best ice cream consistency, take the container out of the freezer and let sit out at room temperature for 10 mins. If it’s a microwaveable container, you can also microwave it for 15 seconds until softened.
- Prep Time: 10 minutes
Nutrition
- Calories: 220 kcal