Currently, non-dairy products are getting more popular due to the health benefits it offers over dairy. Oat milk is an alternative for dairy milk for those who are not able to consume nut-based milk. Nonetheless, non-dairy ice cream typically has icy and hard texture because of the different fat composition. Purple sweet potato (Ipomoea batatas L) has great nutritional value from the anthocyanin content. Different types of stabilizers including CMC, guar gum, and xanthan gum could improve the non-dairy ice cream texture. Therefore, this research aims to create a non-dairy ice cream by utilizing oat milk and purple sweet potato (PSP) with hydrocolloid stabilizer to obtain the desired texture of ice cream. Preferred ratio of PSP to water was found at 9:1 with xanthan gum stabilizer based on its physicochemical and organoleptic properties. The total solids, anthocyanin, viscosity, overrun, and melting rate obtained were 33.75±1.2%, 549.36±4.55 ppm, 4120±1873 cP, 8.27±4.17%, and 1.15±0.41 mL/min, respectively. Organoleptic scoring test resulted in 5.40±0.65, 4.43±1.52, 2.80±1.35, and 4.54±1.27 for color, sweet potato taste, sweet potato aroma and texture, respectively. Whereas the hedonic test scored 5.28±1.16, 5.28±1.28, 4.86±1.19, 5.43±1.01, and 5.51±1.14 for color, sweet potato taste, sweet potato aroma, texture, and overall acceptance. Nutritional composition of the preferred formulation was found at 0.82±0.03%, 7.15±0.27%, 67.99±0.35%, 1.12±0.09%, and 22.93±0.40% for the protein, fat, moisture, ash, and carbohydrate content, respectively.