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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
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Purple Sweet Potato Ice Cream

Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 1 pint
Author Dora Stone


  • 1 lb. Purple sweet potatoes, peeled and cut into cubes
  • 2 3/4 cup Almond milk, unsweetened
  • 2/3 cup Sugar, granulated
  • 1/4 cup Maple syrup
  • 1 tsp. Vanilla extract
  • 1 tsp. Lime juice, fresh
  • 2 tsp. Vodka or tequila reposado, optional
  • 1/4 cup Pecans, toasted
  • 1/2 cup Pineapple, chopped


  • 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.


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