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Vegan sweet potato ice cream made with roasted Japanese sweet potatoes(yakiimo) and coconut milk on a plate.

Rich & Creamy Vegan Sweet Potato Ice Cream

by Vegin Vegan Vegun!
Baked Japanese sweet potato (yakiimo) and coconut milk ice cream—no sugar, no dairy. Just blend and freeze for this naturally sweet, soft and mochi-like texture vegan ice cream.
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Prep Time 5 minutes
freezing 1 hour
Total Time 1 hour 5 minutes
Course Dessert, Vegan Sweets
Cuisine Japanese Style
Servings 2 people

Equipment

  • Bowl
  • Immersion blender
  • rubber spatula
  • Spoon
  • Metal tray
  • parchment paper

Ingredients
  

  • 140 g baked Japanese sweet potato 5.3 oz, peeled
  • 70 g coconut milk 3-5 tbsp, thick cream layer from chilled can
  • sugar optional—powdered beet sugar or maple syrup

Instructions
 

Mix

  • Add peeled roasted sweet potato and coconut milk cream to a bowl. Blend with an immersion blender until smooth.
    140 g baked Japanese sweet potato, 70 g coconut milk
  • Taste and add sugar if needed.
    sugar

Freeze

  • Line a metal tray with parchment paper and spread the sweet potato cream evenly (about 2–3 cm thick).
  • Freeze for 1–3 hours until it reaches your preferred firmness.
  • Just before eating, mix well with a spoon until smooth.

Notes

➤ Coconut Milk
Use full-fat coconut milk (about 17–18g fat per 100g). Chill the coconut milk can in the fridge. Use only the thick white cream layer that forms on top—it should fall off the spoon slowly. Save the liquid for curries or smoothies.
➤ Best Time to Eat
The semi-frozen state is best. Mix with a spoon for that mochi-like texture. Frozen for 1–3 hours, still scoopable and mixable—that's when it's most delicious.
➤ Storage
Keeps in the freezer for about a week. Best enjoyed within 3 days though. If it gets too hard, let it sit at room temperature for a bit, then mix with a spoon to restore smoothness.
➤ Sweet Potato Varieties
Beni Haruka—creamy, sweet varieties—give the best results. Adjust sugar amount based on your sweet potato's sweetness. Other sweet potatoes (steamed, etc.) work too, though roasted ones have more concentrated sweetness and moisture is reduced, making richer, creamier ice cream.
➤ No Immersion Blender?
Mash well with a fork, then whisk together—works fine.
➤ Sweetness
Frozen desserts taste less sweet. But since we're eating this semi-frozen, not rock-hard, you don't need to worry too much. Add more sugar if you prefer sweeter.
➤ Topping Ideas
  • Cinnamon - classic with sweet potatoes
  • Black sesame - ground sesame works too
  • Crushed nuts - adds crunch
  • Shiratama mochi - makes it more substantial
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