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vegan ube ice cream refined sugar-free

Purple Sweet Potato & Tahini Ice Cream


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

Description

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


Ingredients

Ice Cream:

Optional Topping:


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 :) .

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