Ice cream is a part of dairy products that is highly consumed worldwide. Dairy ice cream is typically made up from milk fat and has high level of sucrose. This composition is found to be causing health drawbacks for the consumer, including those with lactose intolerance and diabetes. Thus, this research aims to develop a non-dairy ice cream using soy milk with the addition of purple sweet potato as an anthocyanin source. Total solids and fat content analyses were done towards soy milk and purple sweet potato mash. Soy milk contains 1.78±0.02% fat content and 4.45±0.005% total solids. Purple sweet potato mash contains 0.27±0.05% fat content, 34.62±0.19% total solids, and 1,748.24±8.58 ppm of anthocyanin. Hydrocolloids stabilizers were added to the purple sweet potato soy milk ice cream. The stabilizers include CMC, guar gum, and the combination of CMC and guar gum 1:1 with the concentrations of 0.3, 0.4, and 0.5%. The selected formulation was the CMC:GG stabilizer with 0.3% concentration. The selected ice cream had 6614±331.71 cP viscosity, 3.98±0.21% overrun, and the lowest meltdown rate. Several types of sugar (coconut and palm) were also studied as a cane sugar substitute. These sugars were found to have lower glycemic index (GI) than cane sugar and suitable to be a healthier alternative. The most preferred sugar was the palm sugar. The selected sugar formulation had 28.24±0.60% glycemic carbohydrate, 7023±241.58 cP viscosity and 3.44±1.09% overrun. Scoring test of 3.26±1.46, 4.33±1.47, 2.06±1.36, 4.10±1.42 for aroma, taste, colour, and texture, respectively. Hedonic test resulted in 4.66±0.95, 4.80±1.15, 2.63±0.99, 5.00±1.38, 4.86±1.10 for aroma, taste, colour, texture, and overall, respectively. The selected ice cream was was found to contain 66.20±0.63% moisture, 3.04±0.12% fat, 2.11±0.16% protein, 0.41±0.061% ash, and 28.24±0.60% carbohydrate, and 524.32±8.58 ppm of anthocyanin content.