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Purple Sweet Potato Nice Cream

  • Author: Rae Aflatooni
  • Prep Time: 5 minutes
  • Freeze: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 1x
  • Diet: Vegan


Dazzling purple sweet potato ice cream that is dairy-free and as creamy as can be. 


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. Peel sweet potatoes (doesn’t have to be perfect) and chop them into large cubes.
  2. Steam for 15 minutes (or until soft).
  3. Set purple sweet potatoes aside. (Save water to use as a natural food coloring if you like.)
  4. Add purple sweet potatoes, Bolthouse Farms® Plant Protein Milk Unsweetened, 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. Pour into a loaf pan (or another freezer-safe pan) and place in the freezer for 4-hours (until it is frozen).
  • Category: Dessert
  • Method: Blend

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

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