Sweet Potato, Coconut and Peanut Butter Ice Cream

February 28, 2017

For an unforgettable taste explosion.

  • Prep: 15 mins
  • Cook: 1 hr


500 g Sweet Potato

400 ml can cocount milk

1/3 cup (80ml) maple syrup

2 tbsp smooth peanut butter

2 tsp vanilla bean paste

Waffle cones and granulated peanuts, to serve


1Preheat oven to 200ºC/180ºC fan forced. Prick sweet potato all over with a small sharp knife. Spray with oil and bake for about 1 hour or until tender. Cool slightly before removing skin. Chill until cold.

2Process sweet potato, coconut milk, syrup, peanut butter and paste until smooth. Chill mixture for 30 minutes until cold.

3Churn ice cream until desired consistency before pouring into a 1-litre capacity dish. Freeze until firm. Stand at room temperature until softened before serving in waffle cones. Sprinkle with nuts.