Sweet Potato Ice Cream Pie
Who doesn’t like a showstopper dessert that practically makes itself? No one I want to know!
With this sweet potato ice cream pie, you are simply mixing prepared vanilla ice cream, sweet potato purée, some warming spices and you have a fantastic base. On top of that is decadently swirled caramel and chocolate sauce over buttery toasted pecans. Who wouldn’t love? It tastes like an ice cream version of sweet potato pie.
You will have a little extra caramel and chocolate sauce: I hope you don’t mind. ;)
Sweet Potato Ice Cream Pie
1 baked 9-inch vegan pie crust, purchased or homemade (graham cracker is great)
2 pints non-dairy vanilla ice cream, softened (I used Oatly)
15-ounces sweet potato purée
1 teaspoon vanilla
2 teaspoons ground cinnamon
1½ teaspoons ground nutmeg
1 teaspoon cardamom
Dash salt (optional)
½ cup toasted pecans, halves or pieces
Caramel Sauce
½ cup brown sugar
¼ cup unsweetened vegan half-and-half (I used Califia)
2 tablespoons vegan butter (I used Miyoko’s unsalted)
Dash of salt (omit if your butter has salt)
1 teaspoon pure vanilla extract
Chocolate Sauce
½ cup slavery-free, vegan chocolate chips
1 teaspoon refined coconut oil or vegan butter
Pinch of salt
Commercial or DIY vegan whipped cream for serving (optional)
You could also use commercial vegan caramel sauce and chocolate sauce
First, make sure there is a flat space in your freezer that is safe for a 9-inch pie.
In a large bowl, mix together the ice cream, sweet potato purée, vanilla and spices until it is smooth: No lumps or streaks. You can also use a blender or food processor for this.
Pour into the prepared pie crust. It will be very full but never fear. Flatten the top with the back of your spoon or a silicone spatula. Place in the freezer for 30 minutes or so.
Prepare your caramel.
In a medium saucepan, combine all the ingredients except for the extract over medium-low heat. Stir with a whisk or wooden spoon until it starts to bubble and thicken, about 5 - 6 minutes. Add the vanilla, stir and store in the refrigerator for 30 minutes or until cooled and thicker.
Prepare your chocolate sauce.
Melt your chocolate in a double-boiler with the oil or butter.
Place in the refrigerator with the caramel.
Allow the caramel and chocolate to thicken and chill for 30 minutes while the ice cream pie is in the freezer.
When the surface of the ice cream is solid (it can still be soft), sprinkle the pecans over the top, reserving a couple of tablespoons of pecans.
Stir the caramel sauce and chocolate sauce to soften. Drizzle using a small spoon over the surface. I liked the look of doing half chocolate, half caramel, then using the rest to vary the look. Distribute remaining pecans over the top and spray some optional vegan whip. Put it back in the freezer and freeze for at least an hour.
Allow it to de-freeze for at least 30 minutes in the refrigerator before cutting and serving.
Who doesn’t like a showstopper dessert that practically makes itself? No one I want to know!
With this sweet potato ice cream pie, you are simply mixing prepared vanilla ice cream, sweet potato purée, some warming spices and you have a fantastic base. On top of that is decadently swirled caramel and chocolate sauce over buttery toasted pecans. Who wouldn’t love? It tastes like an ice cream version of sweet potato pie.
You will have a little extra caramel and chocolate sauce: I hope you don’t mind. ;)
Sweet Potato Ice Cream Pie
1 baked 9-inch vegan pie crust, purchased or homemade (graham cracker is great)
2 pints non-dairy vanilla ice cream, softened (I used Oatly)
15-ounces sweet potato purée
1 teaspoon vanilla
2 teaspoons ground cinnamon
1½ teaspoons ground nutmeg
1 teaspoon cardamom
Dash salt (optional)
½ cup toasted pecans, halves or pieces
Caramel Sauce
½ cup brown sugar
¼ cup unsweetened vegan half-and-half (I used Califia)
2 tablespoons vegan butter (I used Miyoko’s unsalted)
Dash of salt (omit if your butter has salt)
1 teaspoon pure vanilla extract
Chocolate Sauce
½ cup slavery-free, vegan chocolate chips
1 teaspoon refined coconut oil or vegan butter
Pinch of salt
Commercial or DIY vegan whipped cream for serving (optional)
You could also use commercial vegan caramel sauce and chocolate sauce
First, make sure there is a flat space in your freezer that is safe for a 9-inch pie.
In a large bowl, mix together the ice cream, sweet potato purée, vanilla and spices until it is smooth: No lumps or streaks. You can also use a blender or food processor for this.
Pour into the prepared pie crust. It will be very full but never fear. Flatten the top with the back of your spoon or a silicone spatula. Place in the freezer for 30 minutes or so.
Prepare your caramel.
In a medium saucepan, combine all the ingredients except for the extract over medium-low heat. Stir with a whisk or wooden spoon until it starts to bubble and thicken, about 5 - 6 minutes. Add the vanilla, stir and store in the refrigerator for 30 minutes or until cooled and thicker.
Prepare your chocolate sauce.
Melt your chocolate in a double-boiler with the oil or butter.
Place in the refrigerator with the caramel.
Allow the caramel and chocolate to thicken and chill for 30 minutes while the ice cream pie is in the freezer.
When the surface of the ice cream is solid (it can still be soft), sprinkle the pecans over the top, reserving a couple of tablespoons of pecans.
Stir the caramel sauce and chocolate sauce to soften. Drizzle using a small spoon over the surface. I liked the look of doing half chocolate, half caramel, then using the rest to vary the look. Distribute remaining pecans over the top and spray some optional vegan whip. Put it back in the freezer and freeze for at least an hour.
Allow it to de-freeze for at least 30 minutes in the refrigerator before cutting and serving.
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Vegan, Recipe, Dessert, Pie, Treat, Sweet Potato, Frozen, Caramel, Chocolate, Thanksgiving