Sugar Detox Cinnamon Sweet Potato Ice Cream with Toasted Walnuts

sweet-potato-ice-cream1Sugar Detox Cinnamon Sweet Potato Ice Cream with Toasted Walnuts


  • 1 medium sweet potato or yam, baked until soft (stop worrying about size, it won’t make that big of a difference)*
  • 1 (14 oz) canned coconut milk
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons cinnamon (the more the better. duh.)
  • sprinkle of nutmeg
  • pinch of salt
  • ⅓ cup walnuts, roughly chopped
  • 2 tablespoons coconut oil
  • ¼ teaspoon vanilla extract
  • more cinnamon
  • one more pinch of salt


  • First, bake your sweet potato. So poke a crap ton of holes in it using a fork.
  • Preheat oven to 400 degrees and place your sweet potato on a baking sweet.
  • Bake for 35-45 minutes or until your sweet potato is soft to the touch. The longer you bake it and the gushy-er it gets, the sweet it will be.
  • Let sweet potato cool and remove the skin.
  • Place sweet potato in a food processor along with your coconut milk and puree until smooth.
  • Then add your vanilla extract, cinnamon, nutmeg, and pinch of salt and puree one more time.
  • Place in fridge to cool for 30min.-1 hour depending how warm your sweet potato was.
  • Add cooled mixture to your ice cream maker and follow the directions.
  • While your ice cream churns, pull out a small saucepan, place under medium heat and add your 2 tablespoons of coconut oil along with ¼ teaspoon vanilla extract.
  • Then add your walnuts and mix around to help the coconut oil coat on all sides.
  • Let your walnuts begin to roast. After a minute or so, they will become fragrant and then add your cinnamon and a bit of salt. Keep flipping around your walnuts so they do not burn and they can coat in the cinnamon.
  • Add more cinnamon if you want. I did.
  • Once your ice cream is done, top with walnuts. I also topped mine with a bit of sunbutter.


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