Who knew purple sweet potato could turn into such a delish, nourishing, amazing plant-based ice cream?
This no-dairy, vegan, gluten-free treat is surprisingly delicious (and, completely guilt-free!). With the primary ingredient being organic purple sweet potato, it’s so healthy that I may consider having this “dessert” as breakfast or lunch one of these days.
In addition to being tasty and having a smooth “ice cream” texture, the brilliant purple color provides a natural pop of color. Did you know the natural colors industry uses sweet potatoes and root veggies as a healthy alternative to food coloring? 🤓
The best part about purple sweet potatoes though are the health benefits:
Like many colorful foods, purple sweet potatoes are packed with antioxidants – the substances that can prevent or slow cell damage caused by free radicals.
In addition to antioxidants, purple sweet potatoes are also “jam-packed with vitamin A which plays a role in many aspects of health, but it is especially important in terms of immunity.” Vitamin A helps stimulate the production of immune cells that fight off disease and infection. Vitamin A can also help kill off harmful cells.
And that’s not all …
In addition to Vitamin A, purple sweet potatoes are “good sources of fiber and potassium, along with vitamins A, B6 and C.”
“They are sweet naturally, but their high fiber content means that they don’t deliver as high a glycemic load as regular white potatoes.”
One of the biggest benefits of purple sweet potatoes (beyond Vitamin A, C and B6!) is that they’re known for being rich in anthocyanins, which are the same type of antioxidant found in blueberries and blackberries. (Anthocyanins are what gives the sweet potato its brilliant purple color.)
“A higher anthocyanin intake is linked to healthier cholesterol levels, *improved vision and eye health*, and a *reduced risk of heart disease, certain cancers, and diabetes*.”
Pure love from Mama Gaia. 🙏😊
One of my daily mantras is “eat foods you love that love you back”. Purple sweet potatoes are one of those foods.
The Purple Sweet Potato Ice Cream Recipe
Okay, so let’s get to the part I imagine you are interested in most – The Recipe! : )
Inspired by the recipe shared by Natalie at Feasting on Fruit, I made some small modifications (since I don’t usually drink almond mylk).
- 2 cups organic purple sweet potato ((baked and mashed))
- 1 cup organic coconut milk (no guar)
- 1 cup organic oat mylk
- 1/4 cup organic pure maple syrup
- 1 tsp vanilla extract
- Pinch of Pink Himalayan Salt
Directions:
- Add all ingredients into a blender (I used a Vitamix).
- Blend on high until creamy and smooth with no chunks.
- Pour into a shallow dish or ice cube tray and freeze overnight.
- The next day, remove from the freezer for 5 minutes to thaw. Break into chunks.
- Re-blend the chunks in a high speed blender or food processor until thick and creamy like soft-serve. You will need to use the tamper or stop and scrape down the sides frequently. (I used the Vitamix tamper to safely press the ingredients into the blades.
- Serve immediately. Note: If you prefer firm, frozen or hard ice cream, then spread the re-blended mixture back into the shallow dish and re-freeze for 30-60 minutes until scoop-able.
- Enjoy!
p.s. If you try this, I’d love to hear what you think. I’m personally used to enjoying refined-sugar-free alternatives so I found this recipe to be amazing. I’d like to experiment with a stevia or monk fruit version next time since the organic maple syrup is still a form of sugar (albeit, considered to be better than regular refined sugar and is a source of magnesium and zinc). I used organic maple syrup since I had it readily on hand.
Note, this is organic *pure* maple syrup y’all – just one ingredient; be sure to read the label to make sure nothing else has been added. Also, look for the kind that comes in a glass bottle instead of in plastic. Glass is better for our environment and also better for our health.
Will keep you posted and let you know how the next versions of this plant-based ice cream go with stevia and monk fruit.
Sources:
Flavonoids: https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/flavonoids
Purple Power: 7 Benefits of Purple Potatoes: https://www.healthline.com/nutrition/purple-potatoes
Sweet Potatoes 101: Nutrition Facts and Health Benefits: https://www.healthline.com/nutrition/foods/sweet-potatoes