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

Purple Sweet Potato Ice Cream

  • Author: Rae Aflatooni
  • Total Time: 4 hours 20 minutes
  • Yield: 6 1x
  • Diet: Vegan


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.  


Units Scale
  • 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


  1. Prepare: Peel sweet potatoes (it doesn’t have to be perfect) and chop them into large cubes.
  2. Cook: Steam for 15 minutes (or until soft).
  3. Strain: Strain purple sweet potatoes.
  4. 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.
  5. Freeze: Pour into a loaf pan (or another freezer-safe pan) and place in the freezer for 4-hours (until it is frozen).


You can save the water that the sweet potatoes were cooked in to use as a natural food coloring if you like.

  • Prep Time: 5 minutes
  • Freeze: 4 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Blend

Keywords: vegan ice cream, vegan nice cream, homemade ice cream, dairy-free ice cream, homemade dairy-free ice cream