After making sweet potato casserole, sweet potato wedges, and still having a mountain of sweet potatoes left, I figured the Ninja Creami was the answer. And it was.
This Sweet Potato Pie Ice Cream is creamy, warmly spiced, and tastes exactly like the pie - minus the crust (unless you crumble some graham crackers on top, which I highly recommend). I'll show you how to get the smoothest texture and the best flavor from fresh or canned sweet potatoes.
If you love cozy fall desserts, you'll also want to try my Pumpkin Spice Ice Cream, Apple Pie Ice Cream, and Eggnog Ice Cream.
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Why You'll Love This
- Tastes like sweet potato pie - Same warm spices and creamy filling, frozen
- Uses up leftovers - Perfect for extra Thanksgiving sweet potatoes
- Works with fresh or canned - Both give great results
- Cozy fall flavor - Cinnamon, nutmeg, warm vanilla
- Creamy, smooth texture - No icy crunch when you blend properly
- Totally customizable - Add marshmallow, pecans, pie crust crumbles
- Simple ingredients - Probably already in your pantry
Ingredients
Here's what you'll need:
- Cooked Sweet Potato: Baked, boiled, microwaved, or canned puree all work.
- Sweetened Condensed Milk: Adds creamy sweetness and helps keep the ice cream soft and scoopable.
- Half and Half: Creates a rich, creamy base. You can also use equal parts whole milk and heavy cream.
- Vanilla Extract: Enhances the warm, comforting flavor. Vanilla bean paste works too.
- Cinnamon Powder: The primary warm spice. Use a generous amount.
- Nutmeg: Adds depth and that classic pie spice vibe.
- Salt: A small pinch balances the sweetness and brings out the sweet potato flavor.
See recipe card for quantities.
Substitutions & Add-Ins
- For a dairy-free version, use full-fat coconut milk or oat milk instead of half-and-half, plus coconut condensed milk.
- For sweetener swaps, maple syrup works, but add cream cheese or pudding mix for better texture. Brown sugar also adds a deeper flavor.
- You can also add allspice, cloves, ginger, or swap in pumpkin pie spice.
- For a boozy version, add 1 to 2 tablespoons of bourbon or dark rum as mixin.
Choosing the Right Sweet Potato
For the best ice cream, use orange-fleshed sweet potatoes like Beauregard, Jewel, Garnet, or Covington. They’re sweeter, moister, and give you a smoother texture.
Avoid white, cream-fleshed, or purple sweet potatoes since they tend to be drier and less sweet. If you’re not sure which one you have, go for the deepest orange flesh you can find.
How To Make Sweet Potato Pie Ice Cream
- Blend it up: Combine cooked sweet potato, condensed milk, half and half, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.
- Freeze: Pour mixture into the Ninja Creami pint container. Freeze for 24 hours.
- Process: Insert frozen pint into the Ninja Creami and select the "Ice Cream" function.
- Serve: Scoop and enjoy! Add toppings or mix-ins if desired.
Toppings & Mix-In Ideas
- Crumbled graham crackers
- Toasted or candied pecans
- Toasted walnuts
- Mini marshmallows (or torched marshmallows)
- Marshmallow fluff drizzle
- Caramel sauce
- Brown sugar cinnamon dust
- Whipped cream
- Maple syrup drizzle
Troubleshooting
- Ice cream is crumbly or powdery after spinning: This is common with sweet potato because it's thick. Add 1-2 tablespoons of half-and-half and run the Re-Spin function. Repeat if needed.
- Texture is grainy: The sweet potato wasn't blended smooth enough. Next time, blend for at least 60-90 seconds until you see no fibers or chunks. A high-powered blender (like Vitamix) helps.
- Ice cream is too soft: It probably didn't freeze long enough. Give it the full 24 hours on a level surface.
- Flavor is weak: Sweet potato flavor can be subtle. Try baking the sweet potato instead of boiling (caramelization adds depth). You can also add a pinch more cinnamon or a tablespoon of brown sugar.
- Ice cream tastes icy: Too much liquid in the base, likely from boiled sweet potatoes that weren't drained well. Next time, bake or roast the sweet potato instead, or drain boiled potatoes very thoroughly.
Equipment Used
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Blender: To blend the ingredients into a silky base.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Recipe FAQs
Yes! Use plain sweet potato puree (not candied yams or pie filling). Canned works great and saves time.
Yes. Raw sweet potato won't blend smooth and won't taste right. Bake, microwave, boil, or air fry until very soft.
Sweet potato is thick. Let the pint sit 5 minutes before spinning, and add a splash of half-and-half during Re-Spin if needed.
Freeze in the pint and Respin before eating for a creamy texture.
Baking at 400°F for 45-60 minutes gives the best flavor because the sugars caramelize. Microwaving is faster but less flavorful.
More Fall Ninja Creami Recipes
Recipe
Ninja Creami Sweet Potato Pie Ice Cream
Equipment
- 1 NInja Creami Deluxe Ice Cream Maker
- 1 Blender
- 1 Ninja CREAMi Container
Ingredients
- 1¼ cup Half-and-half
- ¾ cup cooked sweet potato mashed
- ½ cup sweetened condensed milk
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Blend it up: Combine sweet potato, condensed milk, half and half, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.1¼ cup Half-and-half, ¾ cup cooked sweet potato, ½ cup sweetened condensed milk, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt, 1 teaspoon vanilla
- Freeze: Pour mixture into the Ninja Creami pint container. Freeze for 24 hours.
- Process: Insert frozen pint into the Ninja Creami and select the "Ice Cream" function.
- Serve: Scoop and enjoy! Add toppings or mix-ins if desired.
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Notes
- Let the frozen pint sit 5 minutes before spinning — helps prevent crumbles.
- If the texture still looks dry after a Respin, add 1–2 tablespoons half & half and Respin again.
- For the best mix-ins, always add them after the first spin using the Mix-In cycle.
Thank you for your feedback 😊