Dairy-freeVegetarian Lite Ice Cream
Dairy-Free Sweet Potato & Marshmallow Ice Cream
A dairy-free ice cream with sweet potato, banana and pumpkin pie spice, topped with toasted marshmallows.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 g | 1 cup | sweet potato purée | |
| 1 | 1 | ripe banana | |
| 110 g | ½ cup | sugar-free brown sugar | |
| 10 ml | 2 tsp | vanilla extract | |
| 10 g | 2 tsp | pumpkin pie spice | |
| 240 ml | 1 cup | unsweetened coconut cream (just the cream off the top of the tin) | |
| 360 ml | 1½ cups | unsweetened coconut milk cream | |
| 12 | 12 | large marshmallows |
Ingredients
Method
- Mash the sweet potato purée and banana together with a fork in a medium bowl until evenly combined. Add the brown sugar, vanilla extract, pumpkin pie spice and coconut cream and mix until combined.
- Pour the base into a pint. Put the lid on and freeze for 24 hours.
- Press: LITE ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and press full, then select lite ice cream.
- While the ice cream spins, heat the grill to high and line a baking tray with foil. Put the marshmallows on the tray and grill for 1 minute, or until the tops brown, then flip and grill for another 30 seconds. Watch them closely, as marshmallows burn very quickly.
- Top with the toasted marshmallows and serve straight away.
Nutrition per serving estimated
- Calories
- 419 kcal
- Fat
- 26 g
- of which saturates
- 23 g
- Carbohydrate
- 48 g
- of which sugars
- 31 g
- Fibre
- 3.6 g
- Protein
- 3.9 g
- Sodium
- 40 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 6 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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