Sweet Potato Chocolate Ice Cream
Creamy, chocolatey, and a sneaky way to include sweet potatoes in your dessert. Yum!
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
Calories: 257kcal
