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Sweet Potato and Caramel Ice Cream Sundae

A tasty way to increase your daily serve of veggies!
Prep Time1 hr
Cook Time6 hrs
Total Time7 hrs
Servings: 3
Author: Lisa@mummymade.it



  • 1/2 Cup Sweet Potato Puree to make: bake a whole, unpeeled Sweet Potato in a moderate oven for 1 hour, or until soft in the centre. Peel and use mushy insides
  • 2 Tablespoons Maple Syrup Rice Malt Syrup or Honey can be substituted
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup Coconut Cream place an opened can of cream in the fridge overnight. Scoop out and use the thickened cream, discarding the watery part
  • 1/4 teaspoon Cinnamon
  • Dash of Salt

Caramel Sauce

  • 3/4 Cup Coconut Cream
  • 1/4 Cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • Dash of Salt



  • Place all the ingredients into a blender and process until smooth. (including the spinach if adding)


  • Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.

Ice Cream in the freezer

  • Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately.
  • This last step is needed as the Ice cream can go too hard and icy.

Ice Cream Machine

  • Follow the manufacturers instructions.

Caramel Sauce

  • Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat. Bring the mixture to boil, then reduce to a medium heat.
  • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
  • This will take 10-20 minutes, depending on the quality of your coconut cream.
  • Add vanilla and salt and continue to cook on medium heat for another 3 minutes.The caramel will be dark golden in colour and delicious.
  • When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.