Recipe: Sweet Potato, Coconut & Peanut Butter Ice-cream 


  • 500g Sweet Potato
  • 400ml can coconut milk
  • 1⁄3 cup (80ml) maple syrup
  • 2 tablespoons smooth peanut butter
  • 2 teaspoons vanilla bean paste
  • Waffle cones and granulated peanuts, to serve


  1. Preheat oven to 200°C/180°C fan forced. Prick sweet potato all over with a small sharp knife. Spray with oil and bake for about 1 hour or until tender. Cool slightly before removing skin. Chill until cold.
  2. Process sweet potato, coconut milk, syrup, peanut butter and paste until smooth. Chill mixture for 30 minutes until cold
  3. Churn ice cream until desired consistency before pouring into a 1-litre capacity dish. Freeze until firm. Stand at room temperature until softened before serving in waffle cones. Sprinkle with nuts & enjoy!

*Made in collaboration with Australian Sweet Potatoes.