Sweet Potato, Cardamom and Pistachio Ice Cream

Although it may be a tad chilly for ice cream, I for one am determined not to shut up shop on my favourite sweet treat just yet. After all, ice cream is always a good idea. For this recipe I’m harnessing sweet potato in an unconventional way once again to create this absolutely dreamy sweet potato, cardamom and pistachio ice cream.

Whilst bananas have been a pretty popular ice cream base alternative, I’ve always found the flavour far too overpowering to really customise in a delicious way and I don’t know about you but I’d rather not have banana-flavoured everything for dessert each day. Sweet potato, on the other hand, is the perfect substitute to get that subtle sweetness that soaks up the flavours of whatever you desire. It’s no wonder they’re so popular in brownies as they go so well with just about anything! If you don’t believe me, you just have to try this ice cream and see for yourself!

Sweet potato, cardamom and pistachio ice cream

The combination of spices and seasonal produce in this ice cream means that, even though dessert is cool, you still feel that slight warmth and comfort that comes with all thing Autumnal. There’s cinnamon, cardamom and a hint of vanilla which taste so special together and, made creamy from the blended cashews, this recipe is dairy free and truly utterly perfect for a cosy night by the fire.

Dairy free sweet potato ice cream

Vegan ice cream


  • 1 cup sweet potato purée*
  • 1/2 cup of cashews (soaked in boiling water for 15 mins)
  • 1 cup of cold water
  • 6 medjool dates
  • 1 large handful of shelled pistachios (plus extra for decoration)
  • 8 cardamom pods (shells discarded, seeds ground)
  • 1/2 a teaspoon vanilla powder
  • 1/2 a teaspoon ground cinnamon
  • Pinch of salt


*To make the sweet potato purée, pierce two small-medium sweet potatoes all the way through with a knife and bake in the oven for 45 minutes, until soft. Allow to cool before scooping out the flesh and mashing with a fork.

Place the sweet potato purée, cashews, dates and 1/2 a cup of water in the blender and blend until smooth. Add the rest of the water, spices and salt and blend again.

Churn the mixture in an ice cream maker until it’s thick, creamy and holds its shape when scooped (this took around 45 minutes in mine). 5 minutes before it’s done, crush the pistachios slightly and add them to the churner. Then, transfer the mixture to a loaf pan, sprinkle on some extra pistachios and place in the freezer for at least 2 hours to solidify.

Remove the tray from the freezer 5-10 minutes before serving to soften the ice cream. Enjoy!

Cuisinart ice cream maker

Maxine Ali