Sweet, creamy homemade vegan ice cream can be yours — without an ice cream maker! This pretty purple ice cream has a rich coconut milk base that's sweetened with maple syrup and made a gorgeous shade of dark lavender with purple sweet potato purée. You can't get better than veggies and ice cream.

Purple Sweet Potato Ice Cream (Without a Machine!) [Vegan, Gluten-Free]



  • 1 1/ cups full-fat coconut milk
  • 1 tablespoon corn starch
  • 1/4 cup maple syrup
  • 1/2 cup purple sweet potato purée
  • 2 teaspoons vanilla extract
  • 1 tablespoon vodka (see notes)


  1. Put all ingredients, except the vanilla and vodka, in a blender and mix until smooth. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth. Stir in the vanilla and alcohol. Pour into a container and chill overnight.
  2. Put the mixture in ice cream and follow the instructions from the manufacturer.
  3. To make it without an ice cream maker, pour the ice cream mixture into a freezer-safe bowl and freeze for about 3 hours, mixing well every 30 minutes. After 3 hours, scoop into bowls and serve.


Vodka keeps the ice cream from freezing rock-solid.