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The Creamiest Chai Sweet Potato Ice Cream

Chai Sweet Potato Ice Cream

By Chef Katie Mae

Makes 2–4 servings | Ready in 5 minutes (not including baking or freezing time) | Stores 1 month in freezer


  • 1 baked sweet potato or yam*
  • ½ cup unsweetened, non-dairy milk
  • 4 Medjool dates, pitted
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of ground clove



  1. Peel the baked sweet potato and slice it into 4 to 6 pieces, about 1-inch thick. Place these pieces in an air-tight container and place them in the freezer overnight.
  2. To prepare the ice cream, add the frozen sweet potato chunks and the other ingredients to a high-powered blender. Blend until creamy.
  3. Transfer to individual bowls and serve immediately for a soft serve ice cream.



I prefer an orange variety of sweet potato (often called yams) for the bright color. Purple sweet potatoes would also be gorgeous, but I think the chai flavor pairs better with the orange coloring. You can garnish individual bowls with orange slices or cinnamon sticks.

If you don’t have a blender, this will work in a food processor as well, although it probably won’t be as creamy.

To save the ice cream for later, transfer it to an air-tight container and store in the freezer. You will probably want to let it thaw a little bit before enjoying.


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