Maple Cinnamon Ice Cream

This warmly spiced, creamy, dairy-free indulgence has a surprise ingredient—white sweet potato!

As much as we love endless, dreamy variations of blitzed frozen banana nice creams, some occasions call for something a little richer. Oh, how this maple cinnamon bliss fits the bill while still being a healthier ice cream to boot! Plump Medjool dates lend a bonus boost of fiber, potassium, magnesium, and more alongside the trademark gooey caramel notes and sweetness. Just a quarter-cup of pure maple syrup is plenty to enhance the sweetness with swoonwothy flavor paired perfectly with warm cinnamon. Plus, while not a whole food like dates, the beloved, viscous syrup’s trace minerals make it a better choice over refined sugar, too. The true hidden wholesome gem of this recipe, though, isn’t the syrup or the dates: it’s the humble sweet potato.

White versus orangesweet potato: what’s the difference?

Thanks to the high concentration of beta-carotene responsible for the deep, warm hue, orange sweet potatoes are generally considered the healthier pick in a one-one comparison. Don’t let the pallid color of white sweet potatoes detract from their goodness, though! While they contain less beta-carotene than their orange counterparts, white sweet potatoes are still rich in fiber and complex carbohydrates; they are also lower in sugar and milder in flavor. And, it just so happens that the starchy texture and subtle sweetness blends beautifully with coconut milk, dates, maple syrup, and cinnamon, quietly adding structure to the decadent-tasting base.

ice cream as winter wonder

Ice cream is a refreshing, alluring fixture in summer, true, but there are some flavors that get a special chance to shine in winter. For me, that even goes for plain Jane vanilla. My grandmother was an impeccable hostess, in charge of all the key holidays when my sisters and I were growing up. My grandparent’s warm house on a hill—now belonging to my youngest sister and her family—glowed like a beacon at Christmastime, enfolding all who entered with savory aromas and a crackling fireplace.

Whatever the holiday, my grandmother’s dining room table would be dressed up with crisp white linen napkins rolled and held with pewter rings. On Christmas, plates of fancifully desiged, scrumptious holiday cookies would be placed enticingly around the room. The cookies were merely decorative, though, to short-lived dismay. Bowls of vanilla ice cream poured over with heavenly hot chocolate sauce were served for dessert, sealing that combination in my heart as sentimental and festive. And speaking of festive, this maple cinnamon, homemade concoction has holiday season written all over it. Pair with pumpkin pie, apple crumble—you get the picture. Serve on its own or with chocolate sauce. A little goes a long way in satisfaction.

making this homemade ice cream

I can’t pretend this simple recipe is as tasty without an ice cream machine. That said, there are several workarounds if you don’t have one. I’ve listed the ones that work best for me in the recipe. Check out this post from Handle the Heat with Tessa Arias for those and more!

Let me know if you try this, how you make it, serve it, and what you adapt. I hope you enjoy, and wish you and yours happy holidays!

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Vegan Maple Cinnamon Ice Cream

Yield: 6

Author: Wendy McMillan

Prep time: 30 MinInactive time: 2 HourTotal time: 2 H & 30 M

This warmly spiced, creamy, dairy-free indulgence has a surprise ingredient—white sweet potato!

Ingredients

• 1 Cup well-baked mashed white sweet potato meat (probably 2 medium or 1 large if you can find it)
• 1 can light coconut milk, shaken (full-far if you want to go richer)
• 1 Teaspoon vanilla
• ½ Cup plump Medjool dates, pitted and soaked as needed (about 6)
• 1/4 Cup maple syrup
• 3 Teaspoons ground cinnamon

Instructions

1. Place all ingredients in a blender and blend until smooth.
2. If you have an ice cream maker, pour the blend into the bowl (freeze this in advance or prepare according to manufacturer's directions) and let churn approximately 25-30 minutes until thick and creamy. Enjoy immediately or transfer to a freezer-safe storage container to firm up further.
3. If you don't have an ice cream machine, there are a couple of methods you can use, two of which I've made reliable use of: One, place the mixture in a deep stainless steel baking dish and freezer for approximately 2 hours, stirring vigorously every half hour or so with a spatula until you reach the desired consistency. OR, see my preferred method from Handle the Heat with Tessa Arias: Pour into a ziptop freezer bag, squeezing out the air and sealing; freeze lying flat until solid; finally, remove from the freezer and break into chunks; add to a high-powered blender and blend until smooth.

Notes

Plan to let frozen leftovers thaw for at least 10 minutes before serving.

Nutrition Facts

Calories

147

Fat

4 g

Sat. Fat

4 g

Carbs

26 g

Fiber

2 g

Net carbs

24 g

Sugar

17 g

Protein

1 g

Sodium

67 mg

Cholesterol

0 mg