This spiced sweet potato ice cream made in the Ninja Creami is a super easy fall dessert!
Learn how to make Ninja Creami sweet potato ice cream for a delicious autumn treat.
Note: This post may contain affiliate links for your convenience. You can read our full disclosure policy here.
When the fall months roll around, I find myself craving sweet treats filled with warm spices.
But just because summer is over doesn’t mean I have to quit using my Ninja Creami machine!
In fact, there are several Ninja Creami fall recipes that make fabulous treats this time of year.
You can still enjoy delicious frozen treats with a fall flair, such as this Ninja Creami sweet potato ice cream!
It’s fantastic on its own, or you can use it as a topping over sweet potato pie, pumpkin bread, pecan pie, and more.
Best of all, it’s super easy to make!
Sweet Potato Ice Cream in the Ninja Creami
This sweet potato ice cream is the epitome of “sugar and spice and everything nice.”
For the sweet potato flavor, I used canned sweet potato puree. You could also use leftover sweet potato casserole, if you’d like.
I used brown sugar for sweetness, because it adds a bit more depth than regular granulated sugar.
I also added some instant vanilla pudding mix, which gives a hint more sweetness and accentuates the flavor, and also serves as a binder (I love making Ninja Creami recipes with pudding mix!).
And of course, cinnamon and vanilla extract! These help layer in more flavor and give it the comforting aroma we know and love.
Milk and cream give that delightful texture we expect from ice cream.
You can also add a couple of optional extras, if you’d like. I toasted some marshmallows in my oven to garnish the servings with, then sprinkled with some chopped pecans.
It was like eating sweet potato casserole, but in ice cream form! 🙂
How to Make Ninja Creami Sweet Potato Ice Cream
It’s easy to make this fall-inspired treat.
Ingredients You’ll Need:
- Brown sugar
- Ground cinnamon
- Instant vanilla pudding mix
- Sweet potato puree
- Whole milk
- Heavy cream
- Vanilla extract
How to Make it:
(Full printable recipe card is located below)
Blend the base. To start, you’ll combine brown sugar, cinnamon, pudding mix, sweet potato puree, and milk in a small bowl or large liquid measuring cup.
Use an immersion blender (or a wire whisk) to blend together until smooth.
Finish the base. Add in the heavy cream and vanilla extract. Blend or whisk just until combined.
Pour the mixture into a Ninja Creami pint container.
Freeze. Close the lid on the pint container and transfer to a level surface in your freezer. Freeze for at least 24 hours.
Process the ice cream. Remove the pint from the freezer and take off the lid. Place the pint container into the outer bowl and secure the outer bowl lid.
Place outer bowl apparatus into the Ninja Creami machine and lock into place. Press the Ice Cream button and allow the cycle to complete.
Check consistency. Remove the pint from the machine and check the consistency of the ice cream.
If it appears a bit crumbly, you can insert it back into the machine and use the Re-spin button to spin it again.
If it’s still crumbly after that, add a tablespoon of milk and Re-spin once more. It should be nice and smooth now!
Optional: Toast marshmallows for serving. You can add some marshmallows to a parchment-lined baking sheet.
Place in the oven and broil for just 1-3 minutes, watching closely until they’re browned to your liking.
Remove from oven and serve a marshmallow or two with each serving of ice cream. You can also sprinkle with chopped pecans if you’d like!
Notes and Adaptations:
- Chopped pecans or walnuts make a nice addition, even if you choose not to broil marshmallows.
- I buy canned sweet potato puree from Thrive Market (get 40% off your first order here). Some grocery stores sell it, but not all do. You can also get it from Amazon or make your own! You can also use pumpkin puree instead and make a pumpkin ice cream.
- If you’d like to try making this dairy-free, I recommend using non-dairy milk (such as coconut milk, almond milk, oat milk, etc.) instead of whole milk, and coconut cream instead of heavy cream.
- If you’re enjoying leftovers, I recommend allowing the pint container to sit out at room temperature for 5-10 minutes to soften slightly before scooping.
Recommended Equipment:
Ninja Creami Sweet Potato Ice Cream
Sugar and spice and everything nice make this Ninja Creami sweet potato ice cream the perfect frozen treat for fall!
Ingredients
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 Tablespoon instant vanilla pudding mix
- 1/3 cup sweet potato puree
- 3/4 cup whole milk
- 2/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- Optional garnishes for serving: Marshmallows and/or chopped pecans
Instructions
- In a small mixing bowl or large liquid measuring cup, combine brown sugar, cinnamon, pudding mix, sweet potato puree, and whole milk.
- Using an immersion blender or whisk, blend the ingredients together until smooth.
- Add heavy cream and vanilla extract, whisking or blending to incorporate.
- Pour mixture into a Ninja Creami pint container and secure the lid. Transfer to a level surface in your freezer and freeze for at least 24 hours.
- Remove the pint container from the freezer and take off the lid. Place the container into the outer bowl of the Ninja Creami, securing the outer bowl lid.
- Place outer bowl into the Ninja Creami machine, locking into place. Press the Ice Cream button and allow the cycle to complete.
- Remove the pint from the machine and check the ice cream's consistency. If it appears crumbly, insert it back into the machine and use the Re-spin cycle to process it again. If it's still crumbly after that, add a tablespoon of milk and Re-spin once more.
- Optional: Toast marshmallows by placing marshmallows on a parchment-lined baking sheet. Transfer to oven and broil for 1-3 minutes, watching very closely, until marshmallows are toasted to your liking. Remove from oven.
- Scoop and serve ice cream, topping with a toasted marshmallow and/or sprinkling with chopped pecans, if desired.
Notes
- Chopped pecans make a nice addition, even if you choose not to toast marshmallows.
- I buy canned sweet potato puree from Thrive Market (get 40% off your first order here). Some grocery stores sell it, but not all do. You can also get it from Amazon or make your own! Or, you can use pumpkin puree as well.
- If you'd like to try making this dairy-free, I recommend using non-dairy milk (such as coconut milk, almond milk, oat milk, etc.) instead of whole milk, and coconut cream instead of heavy cream.
- If you're enjoying leftovers, I recommend allowing the pint container to sit out at room temperature for 5-10 minutes to soften slightly before scooping.
Nutrition Information:
Yield:
4Serving Size:
1/2 cupAmount Per Serving: Calories: 420Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 50mgSodium: 47mgCarbohydrates: 24gFiber: 4gSugar: 18gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Printable Ninja Creami Recipes
If you’d like some delicious printable Ninja Creami recipes, check out Tried and True: 35 Favorite Ninja Creami Recipes!
It contains some fantastic recipes, all in an easy-to-use printable format that you can download to your device.
Check it out here, or click the image below to learn more!
More Ninja Creami Recipes You’ll Love:
- Ninja Creami Cookies and Cream Ice Cream
- Ninja Creami Orange Sherbet
- Ninja Creami Cherry Limeade Sorbet
- Ninja Creami Vanilla Pudding Ice Cream
- Ninja Creami Cookie Butter Ice Cream
- Ninja Creami Mango Sorbet
- Ninja Creami Frozen Hot Chocolate Ice Cream
- Ninja Creami Cottage Cheese Ice Cream
- Ninja Creami Peanut Butter Ice Cream
- Ninja Creami Applesauce Sorbet
- Ninja Creami Butterscotch Ice Cream
- Ninja Creami Lime Sherbet
- Ninja Creami Cereal Milk Ice Cream
- Ninja Creami Peach Ice Cream
- Ninja Creami Cranberry Ice Cream
Be sure to save this recipe to your Ninja Creami board on Pinterest!
