Hey there! Today, I’ve got a super tasty recipe for you – Sweet Potato Chocolate Ice Cream. Why? Well, it’s yummy (I don’t share anything less!) and sometimes, I just feel like being a bit healthier. Do you ever get those sudden ideas too? This recipe came from one of those random thoughts, and it’s a keeper. But, before we dive in, let’s answer some questions you might be wondering.
Table Of Contents:
FAQ
Not at all. It’s all about the chocolate. Seriously, if you gave it to someone, they wouldn’t have a clue sweet potato was in there.
See that pic? The ice cream was in my freezer for about 4-5 hours. Creamy, right? Just like regular ice cream. Leave it overnight, and it gets really hard. Just let it thaw a bit or toss it in the blender for extra creaminess.
Well, that’s subjective. Not all ice creams are created equal. Some cheap ones are basically a mix of hydrogenated fat, sugar, and other questionable ingredients. This homemade chocolate ice cream, in my opinion, beats many store-bought options. Now, if you ask me to choose between this and Häagen-Dazs, I’d go with the latter in terms of taste. But, hey, this one has sweet potatoes – the supposed superfood. Does Häagen-Dazs offer that? Nope! Well, not around here, it seems they do in Japan.
Equipment:
- Blender
- Freezer Safe Container
Ingredients:
- 400ml lite coconut milk: (I recommend the Thai brand, as some brands are kind of watery)
- 400g mashed sweet potatoes (I baked mine in the oven)
- 200g melted semi-sweet chocolate or darker (I used my microwave to melt mine)
- 1 tablespoon cocoa powder
- 2 tablespoons sweetener of choice (I used maple syrup, but regular sugar works too)
Note on Sweeteners: Skip the artificial ones. In May 2023, the World Health Organization said they’re not great for controlling weight. If you’re worried about gaining weight, artificial sweeteners might not be the best choice.
Instructions:
1.Add all ingredients to the blender.
2. Blend until smooth.
3. Pour into a freezer-safe container and freeze.
4. In about 4 hours, your ice cream will reach perfect creamy consistency. If left too long, thaw a bit before scooping.
Sweet Potato Chocolate Ice Cream
Equipment
- blender
Ingredients
- 400 ml lite coconut milk Thai brand recommended
- 400 g mashed sweet potatoes oven-baked
- 200 g melted semi-sweet chocolate or 70% cocoa
- 1 tablespoon cocoa powder
- 2 tablespoons sweetener of choice I used maple syrup
Instructions
- Add all ingredients to the blender.
- Blend until smooth. Taste it, if necessary add more sweetener/sugar
- Pour into a freezer-safe container and freeze.
- In about 4 hours, your ice cream will reach perfect creamy consistency. If left too long, thaw a bit before scooping.
Notes
- If you have an ice cream machine, use it for an even creamier texture. Alternatively, you can manually mix it in the freezer, but I prefer simplicity. I enjoy it after around 5 hours, pop it back in, and let it thaw a bit for a couple of minutes whenever I want to eat it again. If you want extra creaminess, give it a quick blend using your blender before serving. Easy and delicious!
- Keep in mind, calorie counts are estimates.
Nutrition
This Sweet Potato Chocolate Ice Cream is a yummy treat. Easy to make and a sneaky way to add some sweet potatoes to your dessert. Give it a try!
Until next time,
Claudia
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