Purple Sweet Potato Ice Cream with Blackberry Swirl


Purple Sweet Potato Ice Cream


2 cans
full fat coconut milk (~30oz)
1 1⁄2 cup
peeled and steamed purple sweet potatoes
1⁄3 cup
Maple Syrup
1 tablespoon
Vanilla Extract
1 1⁄2 teaspoon
Cinnamon (optional)
-----------FOR THE BLACKBERRY SWIRL-----------
2 cups
fresh blackberries
2 tablespoons
sugar of choice


  1. Preheat oven to 400 F.
  2. Peel and slice sweet potatoes into small rounds. Steam until fork tender and let cool to room temperature.
  3. Add coconut milk, cooled sweet potatoes, maple syrup, vanilla and cinnamon to a blender. Blend until completely smooth (about 1 min). Pour into ice cream maker.
  4. Meanwhile, toss washed blackberries with sugar and place on sheet tray. Roast for 15-20 minutes, stirring once or twice. Cool completely before adding to ice cream!
  5. When ice cream is finished, gently stir in cooled blackberries. Transfer to freezer-safe container and let harden to desired consistency. Enjoy!

Yields 8 Servings