This sweet potato ice cream topped with marshmallow fluff is the perfect transition from summer to fall.
Transition to the fall season with sweet potato sundaes
Just because the lazy days of summer are drifting away and fall is around the corner is no reason, in my humble opinion, to stop eating ice cream!
Sweet potatoes and coconut milk make for a fabulous dairy free autumn ice cream. So simple to prepare, so delicious to eat! And what goes better with sweet potatoes than marshmallow topping? Well, maybe some cinnamon marshmallow topping!
These ice cream sundaes are gluten, dairy and refined sugar free. The sweet potatoes are already fairly sweet so all they need is a bit of agave to make them dessert-worthy. The addition of agave has the added benefit of keeping your ice cream from freezing rock hard. Since agave is non-crystallizing it keeps the ice cream smooth without those little bits of rock hard frozen sugar that can ruin a good
Gluten & Dairy Free Sweet Potato Sundaes
For the Sweet Potato Ice Cream:
2 medium sweet potatoes
1 (14-ounce) can full fat coconut milk, chilled
⅓ cup raw blue agave
1 tablespoon pure vanilla extract
⅛ teaspoon kosher salt
For the Cinnamon Marshmallow Fluff:
3 tablespoons cold water
1 packet unflavored gelatin
½ cup cinnamon flavored agave, such as Wholesome Sweeteners
½ cup chopped walnuts
Cook the sweet potatoes until soft either by roasting in a 400 degree oven for 45 minutes or in the microwave for about 7 or 8 minutes. Let cool. Scoop out the flesh and put them in a blender with the cold coconut milk, agave, vanilla, and salt. Blend until smooth. Pour the mixture into an ice cream maker and process according to the manufacturer’s directions. Put the ice cream in a covered container in the freezer until firm, at least ½ hour.
To make the marshmallow fluff, combine the water and gelatin in a small bowl and microwave for 30 seconds. Put in mixer with the agave. Turn mixer on low to combine then increase speed to high and beat for 15 minutes. Fluff can be stored in a covered glass jar in the refrigerator for up to a week.
Serve ice cream topped with marshmallow fluff and chopped walnuts.
The ice cream is also vegan, though the marshmallow topping is not.
The marshmallow topping is made with cinnamon flavored agave. This is a versatile recipe that can be used
for topping cupcakes, sweet potato casserole, pumpkin pancakes – you name it.
In my family we don’t stop eating ice cream once summer fades away. I highly recommend you don’t either!