Stokes Purple Sweet Potato Coconut Milk Ice Cream

I made this ice cream for the sole purpose of making ice cream sandwiches with purple sweet potato oatmeal fig cookies (sorry, the cookie recipe is not on the blog yet!). I created the recipe quickly and didn’t expect it to turn out as well as it did! I couldn’t believe the texture of the ice cream that came out of my ice cream maker! Making a homemade, coconut milk based, sugar-free ice cream is not always easy. Leaving out the sugar can sometimes create a harder, less desirable texture. But those purple sweet potatoes! I really think they did something to the consistency, because I was blown away by how “normal” it looked coming out of the ice cream maker.

I’m a little obsessed with stokes purple sweet potatoes, although I like calling them purple yams for short. Purple yam is so much less of a mouthful, especially in food titles. But they aren’t the same thing. All the “purple yams” I’ve been using are actually stokes purple sweet potatoes. I find them at Whole Foods or PCC, which is a grocer local to the Seattle area. I even named my purple yam buckwheat cinnamon rolls all wrong because I used stokes purple sweet potatoes, not purple yams. I’m surprised at myself for being so comfortable with this discrepancy, being that I waste a lot of my good energy on trying to be precisely accurate in all things.

One of the things that really drew me into making purple sweet potato ice cream was the color. Well, let’s be honest, the color is why I want to make all things with purple sweet potatoes! I LOVE the purple-y grey color of this ice cream, but it’s not what I was going for. I was hoping for a stronger purple hue. I think the balsamic vinegar may be at fault for taming the purple color, but it adds a depth of flavor that is absolutely delicious. If I make this again, I’ll try white wine vinegar and see how that rolls.

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