I first tried sesame ice cream at Bone Daddies in London and instantly fell in love. This Vegan Sesame Sweet Potato Ice Cream tastes just like it, and although it might sound really weird, you’ll love it if you try it, I promise!
Sesame is a popular ice cream flavour in Japan and probably one of my favourite flavours ever.
The sesame in this ice cream comes in the form of tahini, and whilst it may sound weird to have sweet potato and tahini in a dessert, it definitely doesn’t taste like a sweet and icy version of my sweet potato hummus! The tahini here works in a similar way to peanut butter, as it adds a nutty sweetness and rich flavour. Just like my peanut butter ice cream recipe, this also only requires 3 ingredients: sweet potatoes, tahini and maple syrup (or any other sweetener).
Thanks to their naturally creamy texture and high sugar content, sweet potatoes make a great alternative to frozen bananas for homemade soft-serve ice cream. And because of their less distinctive taste (you really can’t taste the sweet potatoes at all once you add the tahini), you can them as a basis for different flavours.
And what I love about this ice cream recipe is how easy it is to make – all you need to do is cook your sweet potato, freeze it and blend together with the other ingredients – so there’s no ice cream maker required!
This Vegan Sesame Sweet Potato Ice Cream is also gluten-free, refined sugar free and nut-free too.
Looking for more healthier ice creams? You may like my Healthy Snickers Ice Cream Bites, Chocolate Sweet Potato Ice Cream, Matcha Sweet Potato Ice Cream, Peanut Butter Sweet Potato Ice Cream or Purple Sweet Potato Ice Cream.
If you try out this recipe or anything else from my blog, I’d love to hear how you get on! Please give it a rating, leave a comment, or tag photo #rhiansrecipes on Instagram! I’d really love to hear any feedback – thank you!
3-ingredient Vegan Sesame Sweet Potato Ice Cream - refined sugar free, gluten-free, nut-free, no ice cream maker required!
- 1 sweet potato (about 200g/7oz)
- 1 tablespoon tahini
- 2 tablespoons maple syrup (or sub any other sweetener)
Peel the sweet potato and cut into small pieces
Boil for about 15 minutes, or until soft enough to pierce with a fork and drain (or pop in a microwave until soft)
Mash the sweet potato with a fork
Put the mash in a freezer-friendly container and once cooled, place in freezer until completely frozen
Place the frozen mash into your blending device of choice along with the tahini and maple syrup
Blend until it forms a thick ice-cream-like texture – you will probably have to mix it around a few times during this process to make sure it’s all evenly blended
Serve up and enjoy immediately!
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