You know what time it is – summer, summer, summertime! And that means I’m ready to make all the tasty frozen treats. First up on my list? This strawberry matcha sweetpotato nice cream! It’s a nutrient-packed dessert that will satisfy your sweet tooth while providing fitness-fueling carbohydrates and tons of antioxidants. It’s also completely plant-based for those of you who follow a vegan diet.
Disclosure: This recipe was developed in a paid partnership with the North Carolina Sweetpotato Commission Inc.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Sweetpotato: Not only for Thanksgiving, this tasty veggies is great to use all year round – including in summer desserts! Sweetpotatoes offer carbohydrates to help fuel your workouts, Vitamin A for healthy eyesight and immune health, and a little fiber for digestive health too. They also help create the creamy texture in this recipe. Quick tip: You will need to freeze the cooked sweetpotato ahead of time. I recommend always keeping a few frozen ones on hand so you’re ready to enjoy this when the mood strikes!
- Matcha: This is made by pulverizing young green tea leaves into a fine powder. It contains bioactive compounds and promotes balanced energy. Traditionally used in Japanese tea ceremonies, matcha can also be used in culinary applications. In addition to this recipe, you can try matcha in banana bread or oatmeal.
- Maple syrup: This is used to sweeten the recipe, but you can substitute with any liquid sweetener you prefer! Just keep in mind that some liquid sweeteners are much sweeter than sugar or syrup (for example, stevia drops), and as such, you may need to adjust the amount.
Instructions
Ready to make this? Let’s go! You’ll find full recipe amounts and instructions in the recipe card, but here’s a quick overview with photos.
If you haven’t yet cooked and frozen your sweetpotato, do that first. Poke a few holes in the sweetpotato with a fork, then place on a microwave-safe plate and cook for 4-6 minutes until it’s very tender.
Let cool, then scoop out the flesh into a ziptop bag or airtight container. Freeze for at least 6 hours.
Once that’s frozen and you’ve got all your ingredients on hand, add everything to a small food processor bowl or to a blender cup for use with a high-speed blender. I prefer a small food processor bowl for this. (Note that it really does need to be a small processor bowl or high-powered blender; there are too few ingredients to use a large food processor bowl effectively and a lower-powered blender won’t be strong enough to combine the ingredients.)
Process in 30-second intervals, scraping down the sides of the food processor bowl or blender each time. It will take several times – just keep at it. Here’s a progression of what it might look like the first few times…
Just keep repeating until the mixture resembles soft-serve ice cream, like the picture below! It will take around 4-6 intervals.
You have a few options at this point. You can enjoy it fresh right after making it – the texture will be very similar to soft-serve, maybe just a tiny bit softer. You can also pop it in the freezer for about 30 minutes just to firm up slightly.
Or, you can freeze it for longer storage. It will freeze into a solid block, but all you have to do is let it thaw at room temperature for about 15-30 minutes. Then you can scoop it with an ice cream scoop, like the photo below.
The texture this way is much more similar to regular ice cream that you’d buy at the store. I love this recipe because it doesn’t get icy when frozen for extended storage.
Nutrition Benefits
As a dietitian, I love this recipe for so many reasons…
- Plant-based option
- Excellent source of Vitamin A and Vitamin C
- Good source of magnesium and potassium
- Rich in phytonutrients, including antioxidants, to promote good health
- Fun and unique way to use sweetpotatoes!
- Great for adults and kids
- Provides fitness-fueling carbohydrates to support athletes
More Sweetpotato Dessert Ideas
If you’re looking for more desserts using sweetpotatoes, be sure to give one of these a try:
- Strawberry shortcake with sweetpotato biscuits
- Sweetpotato blueberry crisp
- Sweetpotato protein whoopie pies
- Chocolate sweetpotato cupcakes
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Strawberry Matcha Sweetpotato Nice Cream
Ingredients
- 1 medium sweetpotato, cooked and frozen (see instructions)
- 1 ½ cups frozen strawberries
- ¼ cup vanilla coconutmilk yogurt
- 2 tbsp shelled pistachios
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp matcha powder
Instructions
- If you don’t yet have a frozen sweetpotato: Poke a few holes in the sweetpotato with a fork. Place on a microwave safe plate and cover with a damp paper towel. Microwave for 4-6 minutes, until it is cooked through and tender. Once the sweetpotato is cool enough to handle, scoop the flesh into an airtight container or ziptop bag (discard the peel). Freeze for at least 6 hours, or until frozen throughout.
- Once the sweetpotato is frozen, add it to a small food processor bowl or high-speed blender cup with all the remaining ingredients: frozen strawberries, coconutmilk yogurt, pistachios, almond butter, maple syrup, and matcha powder.
- Process on high in 30-second intervals, scraping down the sides of the bowl or blender cup between each interval. Repeat until the mixture is smooth and has a consistency like soft-serve ice cream. It will likely take 4-6 intervals to fully combine.
- Enjoy right away for a soft-serve texture, freeze for 30-60 minutes to firm up slightly, or freeze overnight. If freezing overnight, thaw at room temperature for 15-30 minutes before serving and then portion with an ice cream scoop. The texture of overnight storage will be more similar to traditional ice cream.
Notes
- This recipe makes approximately 1 ½ cups of nice cream. You could split this into three ½ cup servings, or two ¾ cup servings. The nutrition analysis below is based on the latter.
Nutrition
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