Name: Simple Ube Ice Cream (GF, V)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup roasted ube / purple sweet potatoes; 4 tbsp coconut oil; 1 cup full-fat coconut milk; ¼ cup coconut oil (, sub brown sugar); 2 tsp lemon juice; 2 tsp vanilla extract; pinch of salt; 2 cups cold heavy whipping cream (, sub heavy coconut cream if DF); 1 can cold sweetened condensed milk

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Somebody pinch me!! Last week, I got 20 whole pounds of my FAVORITE purple sweet potatoes and let me just say – I’m on cloud nine! Growing up in Indonesia, I grew up eating these for BREAKFAST!! Ask my mom— she and I could down a few pounds of these at any given day — all before 9am!!

Anyways, when I moved to the US, I kept looking for these purple stokes (aka ube), and the only brand I know to sell them is Frieda’s Produce (which i usually buy at my local Sprouts or Natural Grocers).

My favorite way to eat them has always been to roast them until they’re gooey and perfectly caramelized, but with this strangely warm November we’re having in Lawrence, I thought it’d be fun to make some Ube Ice Cream! And i mean, look at that color!

vegan gluten-free dairy-free purples stokes sweet potatoes ube yams ice cream coconut milk

This simple Ube Ice Cream recipe is so easy to make, and yields a deliciously creamy ice cream that’s perfect for midday snack or dessert! And the best part? No ice cream maker needed! Naturally gluten-free, and naturally purple!

Table of Contents hide

1 What You Need to Make Ube Ice Cream

2 How to Make Ube Ice Cream

3 Looking for More Easy Dessert Recipes?

4 Simple Ube Ice Cream (GF, V)

4.1 Ingredients

4.2 Instructions

What You Need to Make Ube Ice Cream

1 cup roasted ube / purple sweet potatoes
4 tbsp coconut oil
1 cup full-fat coconut milk
1/4 cup coconut sugar, sub brown sugar
2 tsp lemon juice
2 tsp vanilla extract
pinch of salt
2 cups cold heavy whipping cream, sub heavy coconut cream if DF
1 can cold sweetened condensed milk, sub sweetened condensed coconut milk if DF

How to Make Ube Ice Cream

Place the purple sweet potatoes and coconut oil in a medium pot.
Cook over medium heat and stir until cooked through and the mixture looks like mashed potato.
Add the coconut milk, sugar, lemon juice, vanilla and salt. Stir until combined. Continue to heat over medium heat while stirring frequently until the mixture boils into a very thick paste-like consistency.
Place the ube paste in a bowl, then chill until cool.
Meanwhile, whip heavy cream on medium-high speed until soft peaks form.
Pour in the condensed milk and whip until thick, stiff peaks form.
Add in the ube paste and whip until combined.
Spread evenly into a freezer-safe co n tainer, cover and freeze for at least 5 hours, or overnight. Store in the freezer for up to 6 weeks. ENJOY!

Looking for More Easy Dessert Recipes?

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If you make this Ube Ice Cream recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!