• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Unconventional Baker
  • Recipes
  • Book
  • About
menu icon
go to homepage
  • Recipes
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Classic Ice Cream

    Purple Sweet Potato & Tahini Ice Cream

    Published: Apr 24, 2018 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    vegan purple sweet potato and tahini ice cream recipe

    I don't often buy purple sweet potatoes, but when I do... I make ice cream! :)

    Actually, I very, very rarely buy purple sweet potatoes, since they are hardly ever available where I live. But when I see them, I buy as many as I can carry home... And when you buy so many, dessert purple sweet potatoes are inevitable ;)

    tahini and purple sweet potato vegan ice cream recipe

    Purple sweet potato ice cream (and with tahini too) might sound a little wild if you're unfamiliar with purple sweet potato desserts, but it's actually a thing -- especially in some varieties of Asian cuisine. Traveling in Asia I remember so many moments of being surrounded by lush beautiful ube desserts, and ice creams galore, all of which left an impression and made me curious. It's also something that I've long wanted to try out after seeing so many delicious recipes featuring it.

    When I finally had the opportunity to play around with purple sweet potatoes in my kitchen, ice cream was the first sweet thing I tried. And it's by far my favorite dessert use of this veggie to date. And one of my favorite things about this treat, of course, is the gorgeous deep lilac color of this ice cream. So, so pretty.

    I added tahini to the mix and I absolutely love this flavor combo. It brought out the magic of this ice cream :) Especially when you drizzle some melted dark chocolate on it -- delicious!

    vegan ube ice cream refined sugar-free

    Print

    Purple Sweet Potato & Tahini Ice Cream

    vegan ube ice cream refined sugar-free
    Print Recipe

    ★★★★★

    4.5 from 2 reviews

    A delicious no-churn vegan ice cream made with purple sweet potatoes and tahini.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 4-5 servings
    • Category: Ice Cream
    • Method: No Churn
    • Cuisine: Dessert

    Ingredients

    Ice Cream:

    • 1 ½ lbs purple sweet potatoes, baked*
    • 1 ⅓ cups coconut cream (from canned full-fat milk)**
    • 1 cup coconut water***
    • ¾ cup maple syrup
    • 3 tbsp hulled tahini
    • 1 ¼ tsp salt
    • ¼ tsp raw ground vanilla bean (or a teaspoon of pure vanilla extract)

    Optional Topping:

    • melted dark chocolate for drizzling or this DIY magic shell recipe.

    Instructions

    1. Blend all ice cream ingredients into a smooth consistency in a power blender (if using a Vitamix, use the tamper to help the mixture mix thoroughly).
    2. Transfer the mixture into a freezer-safe glass container and chill overnight (or at least 5-6 hours).
    3. When ready to eat, thaw out the ice cream to a scoopable consistency****, serve drizzled with melted chocolate. Enjoy!

    Notes

    *My sweet potatoes were on the small side, so I just sliced them in half and baked them for 40 mins at 400F (in a pre-heated oven) on a parchment-lined tray. Then make sure to cool them off completely (you can even make a day ahead and chill them in the fridge until ready to use).

    **The coconut cream used in this recipe is only the firm white stuff gathered at the top of chilled cans of full-fat coconut milk. You’ll need to chill the cans in an upright position overnight for the cream to separate from the water and surface up to the top. I used four 160ml Thai Kitchen full fat coconut milk cans for this recipe. ALTERNATIVELY, if you're trying to avoid coconut, you can use a plant milk of your choice instead. The coconut cream helps to make this ice cream more creamy, and less "icy".

    ***The leftover water from the full fat milk cans is what I used here. You can alternatively use a non-dairy milk of your choice.

    ****Note: this ice cream takes a bit longer to thaw out so it's easily scoopable (unless it's very hot where you are), so give it a bit of time on the counter :) .

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Share on PinterestShare on FacebookShare on Twitter

    More Classic Ice Cream

    • Vegan Ice Cream Recipes (Easy & Wholesome)
    • Pistachio Coconut Ice Cream
    • Raspberry Ripple Ice Cream
    • Vanilla Goji Berry Ice Cream

    Reader Interactions

    Comments

    1. Lesei says

      September 10, 2019 at 10:57 am

      Wow~~Sweet potatoes and tahini in ICE CREAM!! Never would have thought. thats litterally my kale salad haha

      I'll totally give it a try!!

      Reply
      • Audrey says

        September 19, 2019 at 12:58 am

        Haha. Your salad sounds tasty ;)

        Reply
    2. Catherine says

      April 26, 2018 at 6:14 am

      I made it with regular sweet potatoes -I can't find purple ! Too bad for the color, but taste was great! I added fresh ginger root into the mix.

      If using non fat plant milk, like almond, I suggest adding more tahini or coconut butter to avoid ending with a block of ice though!

      ★★★★

      Reply
      • Audrey says

        September 19, 2019 at 12:57 am

        Hi Catherine. Thanks for sharing your swaps and suggestions -- I totally agree on the latter. Glad you enjoyed it :)

        Reply
    3. Melanie Harmon says

      April 24, 2018 at 8:53 pm

      you are unconventional.
      I see some incredible recipes from you.
      Thank you

      ★★★★★

      Reply
      • Audrey says

        September 19, 2019 at 12:57 am

        Thank you Melanie!

        Reply
    4. Lisa |Mummy Made.It says

      April 24, 2018 at 7:32 pm

      Audrey I love this!! I make Chocolate Sweet Potato Ice Cream all the time but I’m yet to try purple.

      Reply
      • Audrey says

        September 19, 2019 at 12:56 am

        Sweet potatoes are so good in desserts, aren't they? :)

        Reply
    5. Dianshan Ee says

      April 24, 2018 at 5:57 am

      Have you tried it with other types of sweet potatoes (the yellow or orange ones)?

      Reply
      • Audrey says

        September 19, 2019 at 12:55 am

        Hi Disanshan. No, I haven't tried. However someone above commented they did and it worked, so I don't see why not :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Popular

    • Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
    • Simple Gluten-Free Vegan Shortbread Cookies
    • Coconut Mango Tapioca Pudding
    • Raw Tiramisu

    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

    More about me →

    Citrus Season

    • Blood Orange Tart
    • Blood Orange Bundt Cake with Salted Chocolate Ganache
    • Coconut Lime Cream Chocolates
    • Ginger Turmeric Lemon Cream Bars

    Footer

    ↑ back to top

    About

    • About
    • Baking Resources

    Subscribe

    • Sign Up! for recipe updates

    Questions?

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Unconventional Baker