Pineapple Sweet Potato Sorbet

Name: Pineapple Sweet Potato Sorbet (Dairy-Free)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 medium sweet potato, cooked and peeled; 10 oz canned pineapple chunks, in juice; 3 oz pineapple juice

Pineapple Sweet Potato Sorbet is a two-ingredient dairy-free dessert that combines cooked sweet potato with canned pineapple for a naturally creamy, refreshing frozen treat that requires no ice cream maker.

🌍American 🏷️Sorbet 🏷️Sweet potato 🏷️Pineapple 🏷️Dessert Frozen dessert

🏷️

🏷️Healthy dessert

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johanna.7209onTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$10–$16

Recipe Source

View original recipe

From TikTok · by johanna.7209

-0:00

johanna.7209onTikTok

Ingredients

1/2 medium sweet potato, cooked and peeled
10 oz canned pineapple chunks, in juice
3 oz pineapple juice

3 Ingredients

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Instructions

1
Place half of a cooked and peeled sweet potato into an ice cream maker pint container.
2
Add the canned pineapple chunks with their juice to the container.
3
Pour in the additional pineapple juice.
4
Secure the lid on the container and freeze for at least 24 hours until solid.
5
Once frozen, place the pint into the outer bowl of the ice cream maker, secure the processing lid, and install it in the machine.
6
Select the 'Lite Ice Cream' or a similar sorbet setting and process the mixture.
7
After the cycle is complete, remove the pint. The sorbet is ready to serve.

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Tips & Notes

Pro tips

Chill all ingredients before blending to help the mixture freeze faster and achieve a smoother texture.
Use pineapple juice from the canned fruit to maintain tropical flavor and help bind the two ingredients.
Freeze the blended mixture in shallow batches to speed up freezing time and make stirring easier.
If the sorbet becomes too hard, let it rest at room temperature for 5–10 minutes before scooping for best consistency.

Substitutions

Canned pineapple chunks → fresh pineapple chunks (add 3 oz pineapple juice to compensate for liquid)
Cooked sweet potato → frozen sweet potato chunks (thaw slightly before blending)
Pineapple juice → orange juice (creates a citrus-tropical variation)

Storage & make-ahead

Store in an airtight freezer container for up to 2 weeks; soften at room temperature for 5–10 minutes before serving.

Equipment

blender or food processor · ice cream maker (optional; can freeze and stir manually)

Common Questions

Can I make this sorbet without an ice cream maker?

Yes. Freeze the blended mixture in a shallow container, stirring every 30 minutes for 2–3 hours until it reaches sorbet consistency, or blend frozen chunks until smooth.