The demand for consumption of vegan products has grown in recent years, driven by both receptive consumers and those with milk protein allergy and/or lactose intolerance. Therefore, the food industry needs to meet this demand through the development of novel products. This study aimed to produce vegan ice cream based on coconut milk. Four formulations were made with different concentrations (m/m) of sweet potato puree (SPP) (F1: 0, F2: 10, F3: 20, and F4: 30%). The SPP-based ice creams were made (m/m) using 40% coconut milk, 16.6% chocolate powder 50% cocoa, 16.5% glucose syrup, 15% coconut fat, 0.1% xanthan gum, 1% Emustab®, and 1% emulsifier. All ingredients were homogenized in a mixer, and the mixture was placed in the ice cream maker at -30 °C for 40 min. The ice cream formulations were stored at -18 °C, and characterized for proximate composition (moisture, ash, protein, fat, and carbohydrates contents). The results (mean ± confidence interval with 95% confidence) were evaluated. No significant differences (p>0.05) were observed between the formulations for the protein, fat, and ash contents. The addition of SPP led to differences (p<0.05) in the moisture content, which ranged from 49.08 to 54.45%. An increase in the moisture contents was observed with increasing the SPP concentrations, probably due to the presence of starch, which has an affinity for water. Differences (p<0.05) in the carbohydrates contents were also observed, with a lower value for F4 (30% SPP) when compared to F0 (0% SPP), which presented higher carbohydrates content (35.75%). These differences were expected, once the carbohydrate content was calculated by difference, which was affected by the moisture contents of the formulations. Thus, the addition of coconut milk proved to be an effective tool for the manufacture of vegan ice cream and can be used as a substitute for milk.