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My Lite Sweet Potato Pie Ice Cream blends real sweet potatoes with warm cinnamon spice, graham crackers, and pecans for a soft, creamy treat that tastes just like the holiday favorite. It fits right beside all the traditional Thanksgiving desserts, but you can enjoy it any time of the year when you want that sweet potato pie flavor in a cool, satisfying way!

LITE SWEET POTATO PIE ICE CREAM Dates

Okay, I know you know about that little controversy: sweet potato pie or pumpkin pie? And honestly, I love them equally. But because I love a healthier treat, I came up with my Lite Sweet Potato Pie Ice Cream. Temperatures might drop, leaves might fall, and jackets might come out, but ice cream stays a year-round must!

This ice cream tastes like sweet potato pie with a wholesome, healthy spin. You can taste the sweet potato, the spice, and the graham crackers in every bite. Plus, you can go for one, two, or even three big scoops, and you won’t end up paying the same price you would after one, two, or three slices of pie. You get all the sweet potato pie satisfaction without the sweet potato pie aftermath!

This ice cream is cool, but it’s also warm. It’s decadent, but it’s not heavy. It’s delicious, but it’s also nutritious. Really, how could you go wrong?

So, let’s get to it!

HOW I MADE-OVER THIS ICE CREAM:

I only use the cleanest ingredients to make this dessert!

Sweet potatoes bring natural sweetness, steady energy, and fiber that supports digestion and keeps you satisfied. You can use whatever flavor plant-based milk you like, whether it’s almond, cashew, hazelnut, walnut, pecan, or oat, since they all add their own nutrients and help this ice cream stay lighter than dairy. A little coconut milk adds nourishing fats that help with fullness and flavor. You can use pure monk fruit or maple syrup for sweetness. Monk fruit keeps the recipe lower in sugar, and maple syrup adds minerals and a warm flavor that pairs perfectly with sweet potatoes. Ceylon cinnamon supports blood sugar balance, fights inflammation, and delivers powerful antioxidants. Cashew butter brings creaminess and healthy fats. Pecans add crunch, healthy fats, and antioxidants that support heart health and give this ice cream a richer, pie-inspired flavor. Finally, the graham crackers I use are made with wholesome ingredients and fit perfectly into a lighter, better-for-you dessert.

Everything works together to create a lighter sweet potato pie ice cream that tastes rich and nourishes your body!

This recipe is gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, grain-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Sweet potatoes
Plant-based milk
Coconut milk
Cashew butter
Ceylon cinnamon
Monk fruit or maple syrup
Vanilla extract
Salt
Pecans
Simple Mills graham crackers

THIS IS HOW YOU’LL MAKE IT:

If you’ve checked out any of my other ice cream recipes, you know I make them all in my Ninja CREAMi, and it’s one of the best kitchen tools I own. But please don’t worry if you don’t have one, because I’m going to show you how you can make this ice cream without it!

First and foremost, roast your sweet potatoes. Roasting brings out a richer flavor that boiling can’t match. Set your oven to 400° and give each potato a few pricks with a fork. I wrap mine in parchment and set them on a baking sheet. Once they’re done, let them cool, remove the skins, and mash. Make sure you roast enough for the full recipe amount.

Now we blend. Add your mashed sweet potato to a blender along with the milks, the cashew butter, cinnamon, sweetener, vanilla extract, and salt. Taste before you freeze so you lock in your perfect level of sweetness. If you use monk fruit, add a little extra since it freezes slightly less sweet. Maple syrup does this too, but only by a touch. If you want a stronger cinnamon flavor, add a pinch more! I always use pure monk fruit with no erythritol and pure maple syrup, not that pancake syrup stuff! I make this ice cream a lot and use either sweetener, and they both taste great!

Blend until smooth. Pour it into your CREAMi cup and freeze it for 24 hours. If you’re impatient like me and can’t make it to the full 24 hours, don’t stress. Just try to get it as close as possible. I’ve blended it around 20 hours, and it still came out beautifully.

Once the wait is over, blend according to the Lite Ice Cream setting instructions. The texture may look powdery at first, but that’s completely normal. Make a little tunnel in the center, add a bit of coconut milk, the graham crackers, and the pecans. You can toast the pecans for more flavor if you have the time. My favorite graham crackers are Simple Mills‘ ones. They’re made with just a few clean, paleo-friendly ingredients and are easy to find online or in many retailers. If you use another brand, that’s fine. Just keep in mind it most likely won’t be paleo. Re-spin the mixture, and it will become smooth and velvety.

If you don’t have a CREAMi, that’s okay! Prepare the base and pour it into a loaf pan or freezer-safe container. For the first two hours, stir the mixture every 20 to 35 minutes. Once it starts to thicken, fold in your chopped pecans and crushed graham crackers. After that, freeze until solid.

Finally, scoop it into your serving dishes. Add more chopped pecans, crushed graham crackers, and a light dusting of cinnamon.

And since it’s Thanksgiving, don’t be afraid to switch things up. Set this right next to your other traditional classics. It’s the perfect way to bring something fun and unexpected to your holiday table!

Dig in!

SERVING SUGGESTIONS:

Serve this ice cream straight from the CREAMi or freezer, then top it with extra crushed graham crackers, chopped pecans, and a light sprinkle of cinnamon.

It pairs perfectly with warm holiday desserts like baked apples, roasted pears, or a slice of banana bread.

You can also scoop it into small bowls for a lighter Thanksgiving dessert option that still brings all the sweet potato pie flavor without the heaviness.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store the ice cream in an airtight container in the freezer for up to 2 months. But I’m sure you won’t let ice crystals form on this treat!

Let it sit on the counter for a few minutes before scooping so the texture softens and becomes creamy again.

And of course, if you have a CREAMi, you can always re-blend. Adding a little more milk and fresh toppings is always a good idea!

ADDITIONAL NOTES:

If you don’t have cashew butter, you can use pecan butter, almond butter, or walnut butter. Any of these keeps the flavor aligned with the sweet potato base. It really doesn’t matter how you mix and match the nut butter or the nuts in this recipe. They all taste great.

However, I wouldn’t use peanut or pistachio butter for this recipe because both have bold, distinct flavors that compete with the warm sweet potato and cinnamon. Peanut butter adds a strong roasted taste that takes over, and pistachio butter has an earthy sweetness that doesn’t pair cleanly with the classic sweet potato pie profile.

You can toast the pecans for more flavor if you have the time.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Dessert ideas, check these out!

5 Minute Healthy’ish Bourbon Sauce
Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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