No-Churn Purple Sweet Potato Ice Cream

This dreamy purple sweet potato ice cream is ultra-creamy, naturally vibrant, and almost too pretty to scoop.

Ingredients

• 2 cups mashed cooked purple sweet potato, chilled
• 2 cups heavy whipping cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2 tablespoons sugar, optional
• 1 tablespoon lemon juice

Instructions

1. Cook the purple sweet potatoes until very tender, then mash until completely smooth and let them cool fully in the fridge.
2. In a blender or food processor, blend the chilled mashed sweet potato, sweetened condensed milk, whole milk, vanilla, salt, lemon juice, and sugar if using, until silky smooth.
3. In a large bowl, whip the cold heavy cream to medium-stiff peaks.
4. Gently fold the purple sweet potato mixture into the whipped cream until fully combined and airy, without overmixing.
5. Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
6. Cover tightly and freeze for 6 to 8 hours, or until scoopable and firm.
7. Let the ice cream sit at room temperature for 5 minutes before scooping, then serve and enjoy.

Tip: For the smoothest texture and boldest color, use well-chilled purple sweet potato puree and blend it thoroughly before folding into the whipped cream.