Background: Ice cream innovation can be done by replacing one or part of it with other ingredients with the aim of diversifying food ingredients, such as fruit and vegetables which are also functional for the body. This is in line with people's interest in products that have more functions than food ingredients. Objective: to determine the organoleptic test of adding purple sweet potato to ice cream. Method: This research was designed using a Completely Randomized Design (CRD).  The data obtained were analyzed using ANOVA consisting of 3 treatments and 30 untrained panelists as replications. This research uses a hedonic quality test. If there are differences between treatments, a DMRT test is carried out. Conclusion: The treatment of adding purple sweet potato to ice cream from the aspect of aroma and influence with a P value (Value) 0.00<0.05. The treatment of adding purple sweet potato to ice cream from the taste aspect has an influence with a P value (Value) of 0.03 <0.05. The treatment of adding purple sweet potato to ice cream from a texture aspect has an influence with a P value (Value) of 0.04 <0.05. Suggestion: Use of purple sweet potato in ice cream should not exceed 450 g and at least 300 g in ice cream, in order to improve the aroma, color, taste and texture of the ice cream.