Go Back
+ servings
Sweet Potato Breakfast Nice Cream with Cinnamon-Sunflower Crumble
Print Recipe
5 from 2 votes

Sweet Potato Breakfast Nice Cream with Cinnamon-Sunflower Crumble

Cool sweet potato nice cream is whirled to creamy perfection and topped with a sweet-n-savory cinnamon-sunflower crumble topping. The entire recipe comes together in a speedy 15 minutes, and while you can certainly enjoy this treat for dessert, there's something magical about eating ice cream for breakfast.
Prep Time15 mins
Total Time15 mins
Course: Breakfast, Dessert, Nice Cream, Smoothie
Servings: 2
Author: Ashley


Cinnamon-Sunflower Crumble*

  • cup raw shelled sunflower seeds
  • cup old-fashioned rolled oats
  • 2 tablespoons coconut sugar
  • 2 tablespoons sunflower butter
  • 2 teaspoons filtered water
  • ¼ teaspoon ground cinnamon
  • teaspoon to ¼ fine grain sea salt, to taste

Sweet Potato Nice Cream

  • 3 ripe and speckled bananas, peeled, sliced and frozen
  • ½ cup canned sweet potato purée
  • 1 tablespoon sunflower butter or almond butter
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch fine grain sea salt


For the Cinnamon-Sunflower Crumble

  • Add the sunflower seeds to a food processor and process for 30 seconds, or until ground into a fine meal. Transfer to a medium mixing bowl and add the rolled oats, coconut sugar, sunflower butter, water, cinnamon, and sea salt. Use the back of a spoon to mash the sunflower butter into the other ingredients until thoroughly combined into medium-size crumbles.

For the Sweet Potato Nice Cream

  • Add all ingredients to a food processor and process for 2 to 3 minutes, or until smooth with a soft-serve like texture, stopping to scrape down the sides as needed.

To Serve

  • Spoon or scoop the nice cream into 2 bowls and top with a few spoonfuls of the crumble. Serve immediately.


*The crumble makes enough for two batches of sweet potato nice cream and can be refrigerated in an airtight container for up to 2 weeks.