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Sweet Potato Nice Cream

  • Total: 1 hour
  • Serves: 1


1/2 sweet potato

1 ripe banana

1/4 cup Cocobella Straight Up coconut water

1 teaspoon baobab powder

2 teaspoons cinnamon

1 tablespoon coconut oil

1 teaspoon coconut sugar


Preheat oven to 200 degrees C. Peel and chop sweet potato into small cubes, then rub with coconut oil and cinnamon.

Roast in the oven for 30-40 mins or until done. Wait until cool, then transfer to a container. Peel banana and chop, then transfer to a container and freeze banana and potato overnight.

Put frozen sweet potato and banana into a high powered blender with coconut sugar, baobab powder and Cocobella Straight Up coconut water.

Blend until smooth consistency is achieved, using the stick to help. Transfer to a container and smooth, then place back into the freezer for 1-2 hours.

Remove from freezer, use an ice-cream scoop and place in a bowl. Serve with granola, peanut butter or chocolate sauce!

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