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sweet potatoe chocolate ice cream being scooped out of red container

Sweet Potato Chocolate Ice Cream

Creamy, chocolatey, and a sneaky way to include sweet potatoes in your dessert. Yum!
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Prep Time:5 minutes
Freezer:5 hours
Total Time:5 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, ice cream
Servings: 10 servings
Calories: 257kcal
Author: Claudia Genschow

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

  1. 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!
  2. Keep in mind, calorie counts are estimates.