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5 from 3 votes

Did someone say vegan purple sweet potato ice cream spiced with cardamom? Let me tell you; it’s so good! This may just be my new favorite vegan ice cream. On top of which, summer is just around the corner, and it’s getting hot here in the PNW, so the timing is just right for some purple yam ice cream.

*This is a sponsored post for Bolthouse Farms. All information and opinions shared are my own.

This post contains affiliate links.

For this purple yam ice cream recipe, I used maple syrup as a sweetener. You could use more or less to increase or decrease sweetness and added sugar content. 

About Purple Sweet Potatoes

Have you ever had purple sweet potatoes? They are delicious! Even more so than the traditional orange sweet potatoes, if you ask me. Did you know that purple sweet potatoes are a great source of potassium, fiber, vitamin B-6 and are loaded with vitamin A and antioxidants? 

Purple nice cream with an ice cream scoop a bowl of edible purple flowers and a bottle of plant milk.

Easy Recipe Variations

For this purple sweet potato ice cream recipe, I used Bolthouse Farms® Plant Protein Milk. I was excited to try it in a nice cream recipe because personally, I’m not a fan of the taste of coconut milk, so a chance to try out a different plant milk in its place was most welcomed. Bolthouse Farms® Plant Protein Milk is creamy as can be, so it worked great in this vegan ice cream recipe. It contains 10 grams of plant protein per serving and 50% more calcium than traditional dairy milk. Bolthouse Farms® Plant Protein Milk comes in original, vanilla, unsweetened, and chocolate, and it’s available in the refrigerated section of your local grocery store. You can check out their store locator to find Bolthouse Farms® Plant Protein Milk near you.

Plant Milk Alternatives

This purple yam ice cream tastes amazing using coconut milk or coconut cream too. Hemp milk is also a great option because it is a very creamy plant milk with a fairly neutral taste.

Sweet Potato Options

Purple sweet potatoes can be difficult to find depending on the time of year and the specific grocery store. Regular orange sweet potatoes make for a great alternative for this sweet potato vegan ice cream recipe.

Sweetener Alternatives

I used maple syrup to sweeten this vegan ube ice cream. However, since the main ingredient is sweet potatoes, you could definitely skip the sweetener. If you would like to add sugar but are looking for alternatives, the following are great options.

Traditional Sweeteners

If you would like to add some sweetness but don’t have maple syrup on hand, you can use cane sugar.

Sugar Free Options

There are a couple of go-to sugar-free options for this purple sweet potato nice cream. The first is stevia, and the other is monk fruit sugar.

Close up of purple sweet potato ice cream with a scoop taken out.

More Vegan Dessert Recipes

I hope you LOVE this vegan ube ice cream recipe! It’s:
& SO bold!

If you try this purple yam ice cream recipe, let me know! Leave a comment, rate it, and remember to take a pic and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!


Close up of purple sweet potato ice cream with a scoop taken out.
5 from 3 votes

Purple Sweet Potato Ice Cream

Yield 6
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Dazzling purple sweet potato ice cream that is dairy-free and as creamy as can be. This vegan ube ice cream is spiced with ginger, cinnamon, and cardamom. This flavor profile is so drool-worthy you might want to have a napkin ready.  


  • 1 cup Bolthouse Farms® Plant Protein Milk Unsweetened
  • 2 large, 4 cups purple sweet potatoes
  • 1/4 cup + 1 tablespoon maple syrup
  • 1 1/4 teaspoon ground ginger
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon ground cardamom


  • Prepare: Peel sweet potatoes (it doesn’t have to be perfect) and chop them into large cubes.
  • Cook: Steam for 15 minutes (or until soft).
  • Strain: Strain purple sweet potatoes.
  • Combine: Add purple sweet potatoes and all other ingredients into a blender (or food processor) and pulse until well combined and the mixture is smooth. Don’t over blend.
  • Freeze: Pour into a loaf pan (or another freezer-safe pan) and place in the freezer for 4-hours (until it is frozen).


Please read through the above blog post for helpful tips & tricks!


Calories: 13kcal, Carbohydrates: 3g, Protein: 0.4g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 194mg, Potassium: 15mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 0.2mg

Thank you, Bolthouse Farms for sponsoring this post. All information and opinions shared are my own.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through those links at no extra cost to you. Please read our full disclosure for more information. Thank you for supporting Raepublic.

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