Purple Sweet Potato Ice Cream (Vegan + GF)

Purple Sweet Potato Ice Cream (Vegan + GF)

Brighten up your dreary days with this 2-ingredient, no-churn, soft-serve Purple Sweet Potato Ice Cream!
Course Dessert, Snack
Cuisine Japanese
Keyword japanese ice cream, purple sweet potato ice cream
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 69kcal
Author Rhian Williams


  • 1 medium-sized purple sweet potato (about 200g/7oz)
  • 4 tablespoons yogurt/milk/cream of choice – I used coconut yogurt
  • Maple syrup, to taste (optional - or sub any other sweetener)


  • Peel the sweet potatoes and cut them into small pieces
  • Boil or steam for about 15 minutes, or until soft enough to pierce with a fork
  • Drain and mash with a fork
  • Once cooled, transfer the mash into a freezer-friendly container and place in freezer until completely frozen
  • Place the frozen mash into your blending device of choice along with the yogurt/milk/cream of your choice (and sweetener if you wish)
  • Blend until it forms a thick ice-cream-like texture – you will probably have to mix it around a few times during this process to make sure it’s all evenly blended
  • Enjoy immediately!


Calories: 69kcal