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    Home » Gluten-free » Purple Sweet Potato Ice Cream

    Purple Sweet Potato Ice Cream

    Published: Jul 11, 2016 · Modified: Jul 4, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This vegan purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream.

    Purple sweet potato ice cream in a parchment lined loaf pan.

    There's a beautiful Hawaiian purple sweet potato, also known as okinawan sweet potato, and it is incredibly sweet and full of fiber, vitamins and antioxidants. When I tried one for the first time all I could think about was that it was as sweet as candy. It turns out, there is also a purple sweet potato that is cultivated in Mexico. It is not the same variety, but I thought it would be fun to take something that both Hawaii and Mexico have in common and run with it.

    A spoon scooping purple sweet potato ice cream in a parchment lined loaf pan.

    This ice cream is also inspired by a famous Mexican candy called Camotes de Santa Clara. It is candied sweet potato (purple, yellow, or orange) and citrus, rolled into a tube and wrapped in wax paper. Often fruit and nuts are mixed in as well. This candy is sold on the streets of Puebla, where the Santa Clara convent originally produced them.

    After high school, I was a missionary for a year in Mexico City, and the nuns would often take us to Puebla on field trips. We would walk the market and buy a bunch of candy. That's where I first tried the Camotes de Santa Clara. I don't really remember them as being my favorite, but I know I did enjoy them.

    Purple sweet potato ice cream over chopped pineapple in a small bowl.

    The Recipe: Purple Sweet Potato Ice Cream

    This ice cream is especially creamy and sweet, even when it has almost no fat at all, because of the starch and natural sugars of the sweet potato. The pineapple adds a welcome tartness to it and the pecans a crunchy texture. If you can't find purple sweet potatoes you can use any other variety of sweet potatoes. I  have used almond milk, but you can use any plant-based milk. Enjoy!

    This purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream
    Save Recipe Go to Recipe Box
    5 from 2 votes

    Purple Sweet Potato Ice Cream

    This vegan purple sweet potato ice cream is studded with chunks of fresh pineapple and toasted pecans. It is perfectly sweet and creamy, without all the fat of traditional ice cream.
    Pin Recipe Print Recipe
    Prep Time1 hr 20 mins
    Freeze5 hrs
    Total Time6 hrs 20 mins
    Course: Dessert
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 368kcal
    Author: Dora Stone

    Ingredients

    • 1 lb. Purple sweet potatoes peeled and cut into cubes
    • 2 ¾ cup Almond milk unsweetened
    • ⅔ cup Sugar granulated
    • ¼ cup Maple syrup
    • 1 tsp. Vanilla extract
    • 1 tsp. Lime juice fresh
    • 2 tsp. Vodka or tequila reposado optional
    • ¼ cup Pecans toasted
    • ½ cup Pineapple chopped
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    Instructions

    • Place sweet potatoes in a medium saucepan and cover with water. Bring to a simmer and cook for 20 minutes or until potatoes are tender.
    • Let cool to room temperature.
    • In a blender, combine the sweet potatoes, almond milk, sugar, maple syrup, vanilla, lime juice, and tequila. Process until smooth. The mixture should have the thickness of a heavy cream.
    • Chill for at least an hour in the refrigerator, then pour into your ice cream maker according to the manufacturer’s instructions.
    • You can mix in the pecans and pineapple in to the ice cream after the machine has finished spinning or you can add them to the machine when the ice cream is about to be done.
    • Eat right away or freeze up to 5 hours to let the ice cream harden a bit.

    Notes

    The addition of the alcohol is completely optional. It is added to make homemade ice cream softer, because this ice cream has no preservatives or gums it will get hard in the freezer. Before eating it, take it out of the freezer fro 5 to 10 minutes to soften it up a bit. If you can’t find purple sweet potatoes you can use any other variety of sweet potato

    Nutrition

    Calories: 368kcal | Carbohydrates: 74g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 288mg | Potassium: 479mg | Fiber: 5g | Sugar: 53g | Vitamin A: 16104IU | Vitamin C: 13mg | Calcium: 270mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Vegan Coconut Paletas
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    Reader Interactions

    Comments

    1. Tavi

      April 16, 2020 at 9:31 pm

      5 stars
      I had purple sweet potato ice cream in Oahu and love it. I was so happy to find this recipe! It’s delicious. Thank you!

      Reply
    2. marla

      September 24, 2016 at 5:45 pm

      I finally made this and Wow!! YUM> Thank you for the recipe!!

      Reply
      • dorastable

        October 17, 2016 at 7:49 pm

        I'm glad you liked it Marla!!

        Reply

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