Ube (purple sweet potato) ice cream {vegan + gluten free}

Ube (purple sweet potato) ice cream {vegan + gluten free} - Marta's Plants

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Happy Monday!

Did you ever learn that, indeed, Less Is More – through a recipe?! I’ve had the idea of making ice cream (without an ice cream maker) with sweet potato for a while, and, after researching online, I came across a lot of recipes. I experimented a bit, but I never liked the results. Most recipes call for full-fat coconut milk and/or starch and/or some kind of alcohol to prevent crystallization.

Maybe it’s just me but, personally, I found that all 3 of these ingredients make ice cream taste horrible! I decided to give up, but as I still had a few, incredibly beautiful purple sweet potatoes waiting for me on the window sill, a few days later I decided to give it one last go, this time going super minimal. And it worked!

You only really need 2 ingredients (sweet potato puree and plant-based milk), but I also added some sweet spices. It’s your call. Happy ice cream season!

Ube (purple sweet potato) ice cream {vegan + gluten free} - Marta's Plants Ube (purple sweet potato) ice cream {vegan + gluten free} - Marta's Plants

UBE (PURPLE SWEET POTATO) ICE CREAM {vegan + gluten free}
by Marta Giaccone

3 servings
prep time: 5 mins, cook time: 10 mins, total: 15 mins + 3 hrs chill

1 cup / 250 gr sweet potato puree, any color (from 250 gr of peeled raw sweet potato)
1 cup / 250 ml plant-based milk
1 tbsp maple syrup or other sweetener



  1. Wash, peel, chop and steam or boil the sweet potato until fork-tender, about 10-15 minutes. Remove from heat and let cool for a few minutes in the colander so as to remove any excess liquid (this is important). Weigh it: you will need 250 gr.
  2. Combine it with milk, sweetener, some cinnamon, vanilla and a pinch of salt, and puree.
  3. Pour it into ice cube trays or a large dish, in order to have a thin layer. Transfer to the freezer for at least 3 hours or until frozen.
  4. Take out the desired amount and blend for just 30 seconds or until creamy (don’t over blend or it will start melting). Now it’s ready to serve.
  5. Keep the rest in the freezer until ready to use. You can pop the cubes out of the trays and store them in a freezer-safe bag.

Ube (purple sweet potato) ice cream {vegan + gluten free} - Marta's Plants

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