Purple Sweet Potato Ice Cream

Today I'm sharing an easy, no-churn recipe for purple sweet potato ice cream. But first, let's take a trip down memory lane.

Several summers ago, when I was visiting bae's family, we made homemade ice cream.  His parents had an ice cream maker and we put it to good use. This was in my pre-vegan days, so it was a dairy-based ice cream. A double chocolate ice cream if my memory serves me correctly. Who am I kidding? Of course it was a double chocolate ice cream. I love chocolate and I have the memory of an elephant.

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Bae's parents said it was the best damn ice cream they had ever tasted. This coming from one parent who insisted she did not like chocolate and another parent who has very high culinary standards. I considered taking that ice cream maker home with me (they offered it as a gift, I wasn't going to steal it), but alas, kitchen storage space has always been a luxury for me.

I often regret not taking that ice cream maker with me. I also often regret living in New York City, where tiny kitchens are the norm. But when I'm not busy regretting these decisions, I make no-churn ice cream because it's the next best thing. It's also a lot easier and less time-consuming than making ice cream the old fashioned way.

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For this sweet potato ice cream, I used purple sweet potatoes because, hello, have you seen this gorgeous color? But you can also use the more common orange-fleshed sweet potatoes, and in fact, the end result will be sweeter since purple sweet potatoes are less sweet. If you would prefer to bake the potatoes rather than steam, you should know that purple sweet potatoes tend to dry out more easily than their orange sisters, so be sure to bake them at a low temperature (300°F is ideal). Once baked, remove the skin and mash the potatoes using a potato masher or electric mixer and be sure to remove any chunks.

You may be doubting whether an ice cream with no churn is really an ice cream after all. Trust me, the ample amount of coconut cream in this recipe will put the cream back into ice cream.

This ice cream isn't overly sweet and it's practically a vegetable, so I like to serve it scooped into sugar cones. Sprinkle some shredded coconut and you have a delicious summer treat!

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 Purple Sweet Potato Ice Cream

An ice cream recipe that’s made of vegetables and requires no churning? I know what you’re
thinking...this must be a soup recipe, right? Wrong! Vibrant purple sweet potatoes shine in this
healthified vegan version of ice cream and get a creamy helping hand from luscious, full-fat
coconut cream. And a high-speed blender does all the churning and mixing necessary, resulting
in a creamy, luxurious ice cream that’s equal parts delicious, beautiful and easy.

Vegan, Paleo, Gluten-Free


  • 1 cup purple sweet potatoes, cubed

  • 2 cups canned coconut cream

  • 1/3 - 1/2 cup pure maple syrup

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon sea salt

  • 1 1/2 teaspoons pure vanilla extract


  1. Prepare purples sweet potato mash. Prepare a steamer basket in a saucepan over a little bit of water. Peel sweet potatoes and cut into large chunks. Place in steamer basket and cover, steaming for 15-20 minutes until tender.

  2. Mash steamed potatoes completely, using a potato masher or electric mixer. You don't want any chunks left. Allow potato mash to cool to room temperature.

  3. While the potatoes are cooling, scoop the coconut cream into a saucepan. Heat over medium-low heat until all solid chunks have melted and you have a smooth, creamy texture.

  4. Transfer the coconut cream to a high-speed blender (I use a Vitamix). Add in the purple sweet potato mash, maple syrup, cinnamon, nutmeg, sea salt and vanilla. Blend until fully incorporated and mixture is creamy and thick.

  5. Pour the ice cream mixture into a parchment paper-lined freezer-safe container (I used a standard 9" x 5" loaf pan). Pack the ice cream down firmly and smooth the surface using a rubber spatula. Cover loosely with plastic wrap.

  6. Freeze for 6-8 hours for firm ice cream and defrost ice cream for 10-15 minutes before scooping. Alternatively, for a soft-serve texture, freeze for 2-3 hours.