I have recently gotten into the fall spirit despite it being spring in Australia (where I live). I cannot resist how the Northern Hemisphere leans into autumn and all the produce that comes with it. First I published a sweet potato puree and gluten free sweet potato gnocchi. Next, I shared a recipe for a pumpkin Ninja Creami ice cream. Now we’re coming full circle with sweet potato Ninja Creami ice cream.
Sweet potato Ninja Creami ice cream
This sweet potato ice cream starts with sweet potato puree, of course. I use puree that I make in the microwave and have instructions for you here.
Next, we’re sweetening the ice cream with sweetened condensed milk. This adds creaminess, fat and a chewy texture to our ice cream. Liquid sugars really do make much better Ninja Creami ice cream, so I don’t have a substitute here.
Thickened cream, milk, a pinch of salt and some optional pumpkin spice bring this simple ice cream recipe together for a perfectly festive result.
Ingredient notes
As discussed, I use sweet potato puree that I make myself in the microwave. I haven’t tested any variety of canned yams because they are not commonly available in Australia where I live. One thing I have noticed is that many brands of canned yams are in syrup. This will undoubtedly make the ice cream too sweet. If you intend to use a canned product, it needs to be 100% sweet potato/yams with no sugar or anything else added.
I have only tested regular sweetened condensed milk here. Although I haven’t explicitly tried coconut condensed milk here, I am almost certain it will work nicely. Make sure you choose a brand with only coconut milk and white sugar. There are some brands in Australia that use coconut sugar, which brings an unwanted flavour and less viscosity than traditional condensed milk. I recommend Pandaroo brand in Australia.
This recipe uses thickened cream which needs to be 30-35% fat maximum. A higher fat content than this will likely contribute too much fat and create an oily or split texture.
You can use regular cream and milk or lactose free versions. I recommend full fat either way.
I haven’t tested a vegan version of this recipe but I am working on it, I promise. Another thing I intend to test is purple sweet potato for a visual treat.
More Ninja Creami recipes
- Ninja Creami vanilla ice cream
- Ninja Creami chocolate ice cream
- Gluten free Ninja Creami cookie dough ice cream
- High protein Ninja Creami pumpkin spice ice cream
- Ninja Creami frozen yoghurt
Sweet potato Ninja Creami ice cream
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 200 g sweet potato puree (see notes)
- 150 g sweetened condensed milk (NOT evaporated milk or any other non-sweetened canned product)
- 100 g thickened cream (30-35% fat content)
- 75 g full fat milk
- Good pinch of fine salt
- 1 – 1 1/2 teaspoons pumpkin spice (optional, to your tastes)
Instructions
- Whisk all the ingredients together in a medium mixing bowl until the mixture is smooth and the spices have integrated into the mixture.
- Pour into the Ninja Creami 470ml tub and freeze for 16-24 hours with the lid off. Leaving the lid off while freezing can help prevent a hump forming in the frozen mixture which can damage the blades and machine.
- When ready to eat, process the mixture using the ice cream function. I find it looks great after the first spin, but I sometimes like to respin for a fluffier texture.
- Return any leftovers to the freezer with the lid on.
Notes
- I use sweet potato puree that I have made in the microwave. You can find my recipe here.
- I have not tested canned sweet potato. Whatever you use, it needs to be 100% sweet potato – no added sugar, syrup or anything else. Canned sweet potato/yams in syrup are not suitable here.
- Another thing I haven’t tested (yet) is purple sweet potato. I will update the recipe when I do.
- You can use lactose free cream and milk in this recipe.
- You can also make your own lactose free sweetened condensed milk either by condensing your own milk (how to make lactose free condensed milk) or adding lactase drops to your can of condensed milk 24-48 hours before you make the ice cream.
- Pumpkin spice isn’t commonly available in Australia where I live, so I used Sally’s Baking Addiction’s recipe.
- As of October 2025, Monash says that orange sweet potato is low FODMAP in serves of up to 149g. In 150g, it contains moderate amounts of fructans.
No Comments