Sweet Potato Pecan Ice Cream!

Today was the first time the sun broke through the clouds this week. At first it was sort of cloudy and bumming me out, but towards the afternoon the pretty blue sky finally came out. It was so awesome! 😀

It’s about time, though! I mean, it’s supposed to be summer here. Gloomy clouds all week? No good.

Sweet Potato Pecan Ice Cream (4)

We didn’t even open our pool yet, because it hasn’t been warm enough to swim yet. I just hope that changes before I lose my wits 😉

By the way, my feelings are that it’s waaaaay more fun to eat ice cream poolside. Amiright?

Sweet Potato Pecan Ice Cream (2)

My favorite part about this ice cream is the sweet potato. It almost reminds me of those baked sweet potatoes you get with the syrup and the cinnamon… Yum! Except here it’s in ice cream form, which is like yum times a thousand 🙂 And though cinnamon’s not in the recipe, I’m starting to think it wouldn’t be a bad idea.


I’m glad I have some leftover 😀


Sweet Potato Pecan Ice Cream

  • Servings: 1-2
  • Difficulty: easy
  • Print



  • 3/4 cup sweet potato puree
  • 1 banana, frozen
  • 1/4 cup almond milk (or other non-dairy milk)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup chopped pecans
  • Serve with: extra pecans and maple syrup


  1. Put the sweet potato puree, banana, almond milk, maple syrup and vanilla extract in a high-speed blender and whiz until completely blended. Stir in chopped pecans.
  2. Pour into a small container, cover and freeze until firm, about two to three hours. You’ll want to stir it once or twice during that time so it freezes evenly.
  3. Top with extra pecans and maple syrup, and nom!


Here’s to hoping Summer weather sticks around! 🙂



  1. I agreement with you on the chilly and cloudy and rainy weather we have had! Let’s start summer already:)
    Your sweet potato ice cream sounds delicious.. Very unique too! I like your photos too by the way!
    Have a great Sunday!

    Liked by 1 person

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