Quick Pumpkin Pie Ice Cream

Making ice cream using frozen bananas has been a thing for a while now.  But who knew that combining it with frozen sweet potato and some spices would result in the most delicious and good-for-you pumpkin pie ice cream?

Although very good and creamy, banana (& sweet potato) ice cream isn't AS creamy as the regular dairy kind.  That is, however, until you pair it with coconut cream and a good helping of roasted & salted macadamias.  I don't know how but I SWEAR it tasted just as creamy as even the creamiest dairy ice cream.

Makes 1 tub

350g sweet potato (approx. 4medium)/pumpkin/butternut squash
450g banana – approx. 4
100g coconut milk
1tbsp raw honey/brown rice syrup
2tsp cinnamon
1tsp ginger
1/4 nutmeg, grated

Pie crust topping
75g macadamia nuts
40g GF oats
2 medjool dates
1tbsp coconut oil
Pinch Himalayan/sea salt


The night before

- Preheat oven to 180C

- Bake the sweet potatoes for 30-40 minutes or until soft.  Remove and allow to cool.

- At the same time, roast the nuts and oats for the pie crust topping in an oven proof dish until light golden brown (approx. 5-7 minutes).

- Once cooled, scrape the flesh from the sweet potato skins and roughly chop.  Place in a large freezer bag.

- Peel and roughly chop the bananas.  Place in the freezer bag along with the sweet potato.  Freeze overnight.

- Blitz the roasted nuts, oats, coconut oil and dates in a food processor until it resembles fine gravel.  Transfer into a dish and refrigerate overnight.

The next day

- Remove the sweet potato and banana from the freezer and add to the food processor along with the coconut milk, honey/brown rice syrup and spices. 

- Blitz until completely smooth. 

- Either serve straight away for soft serve ice cream, with the pie crust sprinkled on top.  Alternatively, transfer to a freezer proof dish, sprinkle with the topping and freeze for a few hours or overnight.  If it is too hard to scoop after freezing, leave out for 10-15 minutes to soften.

I like to serve mine as a sundae, layered with the pie crust topping coconut cream, some extra toasted and salted macadamias and some cacao nibs.

*To make roasted & salted macadamias, simply roast until golden and whilst still warm, crush with a little himalayan/sea salt in a pestle and mortar.