Sweet potato Ninja Creami ice cream
Lactose free option, low FODMAP
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.
Tried this recipe?Let us know how it was!