How about dishing up some ice cream that is pretty, purple, delicious, and healthy? That’s what you’ll get with every scoop of my purple sweet potato ice cream. Molokai sweet potato ice cream is a treat you’ve simply got to try. Make it today and enjoy the creamy texture and flavors that taste so good, you’ll forget it’s good for you!
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Table of Contents
Why You’ll Love This Recipe
- Vibrant: Purple is such a beautiful color, and having purple yam ice cream is a true treat. In Asian countries, they often eat purple yams as dessert items, so get on the trend!
- Creamy: This vegan sweet potato ice cream comes out with a rich and creamy texture that rivals any full-dairy counterpart.
- Nutrient-packed: Purple sweet potatoes have tons of vitamins, minerals, and antioxidants, which will make you feel good about serving this dessert to loved ones.
Nutrition For Mental Health
Purple sweet potatoes are loaded with antioxidants, copper, manganese, potassium, as well as vitamins B5, B6, A, C, and niacin. Moderate niacin consumption is associated with lower odds of depression in adults.
Ingredients + Substitutions
If you want to make purple sweet potato ice cream but are missing a key ingredient, these suggestions can help you pull it off!
- Sweet potatoes: I know it can be tricky to find purple sweet potatoes. If you have an Asian market nearby, you might be able to grab some, but if not, you could use purple, orange, or white sweet potatoes.
- Milk: My recipe calls for oat milk because I tend to have it on hand. If you prefer another type of plant-based milk or just don’t have almond milk, you could use soy milk, coconut milk, or any other dairy-free option.
How To Make Purple Sweet Potato Ice Cream
This recipe for purple yam ice cream is super simple, and you’ll have it prepared fast. The hardest part is waiting for it to freeze for 4 hours. I promise it’s worth it, though, and once you make one batch, you’ll be working on more of them, so you’ll never run out.
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Servings Ideas
Purple sweet potato ice cream is a wonderful dessert after any meal, though if you want to create the perfect tasting menu, go for an Asian theme. Try my Vegan Pho, Spring Roll Salad, Coconut Curry Soup, or Vegan Stir Fry for your dinner courses and finish with this delightful vegan ice cream!
Storage Tips
Since it’s ice cream, you’ll need to keep this one in your freezer. The faster you enjoy it, the fresher it will stay. I recommend using your batch of purple sweet potato ice cream within 4-6 weeks for the best taste and texture. Remember, it’s so easy to make, you can always make more!
FAQ
This ice cream comes out with a slightly nutty, fully sweet flavor that offers vanilla notes. With its creamy texture, it is utterly divine.
My recipe for vegan purple yam ice cream is healthy because I do not use refined sugar in it. Instead, I choose maple syrup, a healthier option that still has an amazingly sweet taste.
If you’ve seen ube ice cream, then you know this is similar. Purple yams are popular in Asia, especially in the Philippines, and it’s a flavor of ice cream that everyone loves over there.
If you tried this Purple Sweet Potato Ice Cream Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Recipe
Purple Sweet Potato Ice Cream
Ingredients
- 1/2 cup water
- 2 large purple sweet potatoes, washed and chopped into large cubes
- 1 cup oat milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon salt
Instructions
- Pour water and cubed sweet potatoes into a microwave-safe bowl or dish and microwave for 5-7 minutes or until sweet potatoes are fork tender. Strain off any excess water.
- Add cooked sweet potatoes, oat milk, maple syrup, vanilla, spices, and salt into a high-speed blender and blend until well combined. (About 30 seconds.)
- Pour into a loaf pan (or another freezer-safe pan) and place in the freezer for 4 hours (until it is frozen).
- Let sit at room temperature for 5-10 minutes. Break it into pieces and re-blend it. Return to the loaf pan, smoothing the top with a rubber spatula. Scoop with an ice cream scoop and serve in a bowl or in cones.
Notes
Nutrition
Did you make this recipe?
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Reference
Tian, S., Wu, L., Zheng, H., Zhong, X., Liu, M., Yu, X., & Wu, W. (2023). Dietary niacin intake in relation to depression among adults: a population-based study. BMC psychiatry, 23(1), 678. https://doi.org/10.1186/s12888-023-05188-8
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