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Purple Sweet Potato Ice Cream

  • Yield: 4 people 1x


This Purple Sweet Potato Ice Cream is a dazzlingly delicious vegan and paleo dessert made in the blender with almond milk so it’s easy and healthy too!


  • 2 cups purple sweet potato ((baked and mashed))
  • 2 cups non-dairy milk ((almond milk used))
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • Pinch of sea salt


  1. Add all the ingredients to a blender, and blend on high until creamy and smooth with no chunks.
  2. Pour into a shallow dish or ice cube tray and freeze overnight.
  3. The following day, remove from the freezer for 5 minutes to thaw. Then break into chunks.
  4. Re-blend the chunks in a high speed blender or food processor until thick and creamy like soft-serve. You will need to use the tamper or stop and scrape down the sides frequently.
  5. Serve immediately. Or spread into a shallow dish and re-freeze for 30-60 minutes until scoop-able.
  6. Enjoy!