Love the beautiful purple color and natural sweetness of Japanese purple potatoes? This no-churn Purple Potato Ice Cream is high in fiber, lower in sugar thanks to allulose, and incredibly creamy — no ice cream maker required!
Why You’ll Love This Recipe#
- Naturally high in fiber from purple potato
- Low sugar using allulose
- No ice cream maker needed — food processor method
- Stunning natural purple color
- Rich, creamy Japanese-inspired dessert
Ingredients#
- 300 g purple potato: Provides vibrant color, natural sweetness, and lots of fiber.
- 200 g heavy cream: Gives richness and smooth mouthfeel.
- 150 g whole milk: Adds body and lightness.
- 70 g allulose: Low-calorie sweetener that keeps the ice cream softer than regular sugar.
- 1 egg yolk: Helps create a silky custard base and improves emulsification.
- 15 g vodka: Lowers the freezing point so the ice cream stays scoopable.
- Vanilla extract & salt: Enhance and balance flavors.
For a richer Japanese-style result, use 220 g cream and 130 g milk.
How to Cook the Purple Potato#
Steam method (recommended):
Peel the potato, cut into 2–3 cm chunks, and steam for 15–20 minutes until fork-tender. This method keeps it drier, which is ideal for ice cream.
Boil method:
Peel, cut into chunks, boil until tender, drain very well, and let it sit in the hot pot for 1–2 minutes to release extra moisture. Then mash or blend until smooth.
Step-by-Step (with Photos)#
Cook and puree the purple potato until completely smooth.
Warm the milk, cream, and salt in a saucepan until steaming.
- Whisk the egg yolk and allulose together.
- Temper the yolk mixture with some warm dairy, then return to low heat and cook to 80°C.
- Blend the custard with the potato puree, vanilla, and vodka until silky.
- Pour into a zip-top bag and freeze flat.
- Break into pieces and blend in the food processor until creamy.
Freezing the base flat then blending it mimics the aeration and crystal-breaking action of an ice cream machine.
Allulose doesn’t crystallize like regular sugar, and the small amount of alcohol lowers the freezing point, keeping this ice cream soft and scoopable even straight from the freezer.
Result#
Why This Method Works#
The purple potato adds natural starch and fiber that give body to the ice cream, making it less prone to melting quickly. Combined with the no-churn technique (freeze + blend), you get a creamy, vibrant result without special equipment.
Recipe#
No-Churn Japanese Purple Potato Ice Cream (Low Sugar, High Fiber)
Ingredients
- 300 g purple potato, raw
- 200 g heavy cream
- 150 g whole milk
- 70 g allulose (plus more to taste)
- 1 large egg yolk (about 18 g)
- 15 ml vodka
- 5 ml vanilla extract
- 1 g fine salt
Instructions
- Peel and cut the purple into 2–3 cm chunks. Steam for 15–20 minutes until very soft (or boil and drain very well).
- Mash or blend the cooked potato until completely smooth. Set aside.
- In a saucepan, warm the milk, cream, and salt until steaming. Do not boil.
- In a bowl, whisk the egg yolk and allulose until smooth. Temper by slowly whisking in some of the warm dairy mixture.
- Return everything to low heat and cook, stirring constantly, until it reaches 80°C (176°F) and lightly thickens.
- Blend the custard with the purple potato puree, vanilla, and vodka until silky smooth.
- Pour into a zip-top bag, lay flat, and freeze until solid.
- Break into pieces and blend in a food processor until creamy. Serve immediately or transfer to a container and freeze.
Nutrition Facts
Servings 1 scoop (100g)
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily value may be higher or lower depending on your calorie needs.
Storage Tips#
- Store in an airtight container in the freezer for up to 2 weeks.
- Press parchment paper directly on the surface.
- Best texture within the first 7 days.
- No need to thaw long — it stays scoopable!
