Tag Archive for how to make vegan ice cream

Purple Nice Cream {Vegan}

When I was first learning how to to cook, my dad would often label my creations “the wild, the weird and the wonderful.” And this recipe belongs in that category.

Don’t knock it, though. Despite being weird, it tastes pretty wonderful.

Purple nice cream vegan

Vegan ice cream can be a challenge. I mean, if you think about it, ice cream is basically 3 things: sugar, eggs and milk or cream, or a combination of milk and cream. Two out of three of those ingredients are things vegans don’t eat. And just plain sugar is not an option.

One of the great challenges, chemistry-wise, is the lack of fat content in many vegan ingredients. Ice cream works because the fat content is usually pretty high, and the water content is usually pretty low. Too much water leads to crystals and hard ice cream, and nobody wants that.

I’ve made it with coconut milk, and I’ve also had tons of success using aquafaba. This recipe, however, gets its body from sweet potatoes.

Yes. Sweet potatoes. There’s vegetables in that thar ice cream.

I’ve used sweet potatoes in vegan desserts before, like this vegan creme brulee. And a local vegan ice cream shop, Nice Vice, uses sweet potatoes in some of their recipes. So, why not me?

These aren’t just any sweet potatoes, though. These are ubes. Ubes are purple yams, pretty popular in Philippine cuisine. But unlike purple Japanese sweet potatoes, they are purple all the way through, and the shocking colour of this ice cream is partly what gives it its appeal.

You should be able to find ube at most Asian grocery stores, though I surprisingly found these at my local Safeway. Just be sure to snap the top off of one to make sure they are purple all the way though.

The taste is interesting. I’m not saying everyone is going to like it, but the blueberries add sweetness, and honestly, this is tasty stuff. You know I wouldn’t post it if it wasn’t.

purple yams ube

Purple Nice Cream

  • 2 smaller purple yams or 1 larger one
  • 1 cup sugar
  • 1/2 cup water
  • 1 cup blueberries
  • 1 tbsp lemon juice
  • 1/4 cup coconut cream (see directions below)
  • 1 tsp vanilla
  • 2 tbsp aquafaba
  • 1 tbsp sugar
  • 1/2 tsp xanthium gum


  1. Peel the yams and cut them into chunks. Place in a saucepan, and then add water just to cover. Place on the stove and bring to a boil. Cook until soft. Drain and allow to cool.
  2. Place the can of coconut milk in the freezer for 15 minutes, unless using coconut cream, then you can use it straight from the can.
  3. Place the blueberries, water, sugar, and lemon juice in a medium saucepan. Bring up to a simmer and allow to cook for about 5 minutes. Remove from the heat and allow to cool slightly.
  4. Remove the coconut milk from the freezer, and open the can. Scoop out the top coconut cream that has risen to the surface, and measure out 1/4 cup.
  5. Place the blueberries mixture and the yams in a blender along with the coconut cream and the vanilla. Blend well until smooth. Pour out into a large bowl.
  6. Place the auqafaba, 1 tbsp of sugar and xanthium gum (it keeps the ice cream from crystallizing) in a stand mixer, and whip to stiff peaks. Carefully fold the whipped AF into the blueberry/yam mixture.
  7. Freeze according to your ice cream maker manufacturer’s instructions. Note: my ice cream maker, a Cusinart, usually takes about 20 minutes to make a batch of ice cream. This one took a little longer.






Vegan Peach Gelato #aquafaba

This is truly my favourite time of the year. I was born in the summer, and I have found myself, my whole life, gravitating to the heat. I love summer. It’s not just about my birthday, it’s about that carefree feeling of not having an alarm, not needing to cook, and being able to enjoy seasonal fruits and veg that are at the height of their flavour.

I try to get up to the Okanangan every summer to buy wine and to bring home a pile of fruit to make into jams and other good things. While I was in the Okanangan a few weeks back, I didn’t have the opportunity to bring home a pile of fruit, as I was leaving the next day for another trip that was going to last for 10 days. By the time I got home, they would have been off.

georgia peaches

So, this year, I’m making do with smaller batches. I recently got some of these beautiful Okanangan peaches from my favourite farm market out in Richmond. They are heavy, rich and sweet with juice, and if I could characterize what summer tasted like, they would be it.

riesling wild goose vineyardsWhile in the Okanangan, we stopped at one of my fave places up there; Wild Goose Winery in Okanangan Falls (read about last year’s trip here). They do old-school German wines like Rieslings and Gewurztraminers, and they do them really, really well. They also sell a white blend called “Autumn Gold” which is both delicious, and a great value.

pulled pork at smoke and oak bistroLast year, Wild Goose opened a bistro, called Smoke and Oak, where they do some seriously tasty BBQ, along with fresh, seasonal sides and some German favourites. After our dinner, we had a really nice chocolate torte for dessert, which came with a raspberry coulis, and this amazing peach gelato. I had to reproduce it.

But, given my current aquafaba obsession, I thought I’d try to do it vegan. This was the first time I’ve tried to do ice cream with aquafaba. In the past, I’ve always made my vegan ice creams with coconut milk. This recipe requires no milk, but it does require an egg white, which I replaced with the aquafaba. The results were impressive!

I would challenge you to serve this to anyone and have them guess that it was vegan. It’s rich and creamy and fruity. The aquafaba worked great as a binder, and to give it that creaminess that you so crave in an ice cream.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

vegan peach gelato aquafaba

Vegan Peach Gelato


  • 1 cup minus 1 tablespoon superfine granulated sugar
  • 1/2 cup plus 1 tablespoon water
  • 1 1/2 pounds peaches (I used about 3 large ones)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon aquafaba (chickpea water)
  • 1 tablespoon sugar
  • Pinch of cream of tartar


  1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Remove from heat, and allow to cool.
  2. Peel and pit the peaches, and place them in a blender. Puree until smooth.
  3. Measure out 2 cups of the peach puree, and place it into a bowl.  Stir in the syrup and lemon juice. Chill until cold.
  4. In a separate, small bowl, place the aquafaba, along with the sugar and cream of tartar. Beat until frothy. Gently fold into the peach mixture.
  5. Freeze according to your ice cream maker’s manufacturer’s directions.
  6. If desired, throw in a few diced whole peach slices at the end.