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
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.