Guilt-less Desserts & Treats for your Family
This is my last instalment in my Valentine’s Day perfect match series. First there was Peanut Butter and Jelly, then Chocolate and Strawberries. Today I bring to you my all-time favourite perfect match. They are so perfect that Dexter (the robot, not the serial killer!) would have blown a fuse; it’s Sweet Potato and Chocolate.
When we are talking perfect matches then there is no going past Sweet Potato and Chocolate. Now, before you start gagging let me explain to you why they are the perfect couple for Valentine’s Day.
Sweet Potato is a slightly sweet, very mushy (like some blokes!) Vegetable. It’s a great replacement for butter when baking a cake and (when cooked to a nice, soft pureed state) it can almost not be detected. It’s the stealth ingredient of the hidden vegetable world.
Chocolate is…well chocolate! Even in its simplest form it’s still delicious and it has the power to transform the meek to the amazing.
When you put Chocolate and Sweet Potato together something awesome happens; you get a creamy, smooth, deep flavour that doesn’t cause you a weeks’ worth of guilt. I know because I’ve done it way too many times to be normal; it’s kind of my signature pairing!
These Chocolate Sweet Potato Ice Creams are nothing short of crazy, but do indulge me and just try them! They are made from a mere 5 ingredients and take 30 seconds in a blender, before being set in the freezer. The hardest part of these Chocolate Sweet Potato Ice Creams is getting the plastic mould cover off (tip; run it under hot water briefly to loosen), and that’s mostly because I’m so impatient.
Sometimes I think it’s just me who loves the Chocolate/Sweet Potato combo, so I served these Chocolate Sweet Potato Ice Creams up to some friends on a play date. One friend is well versed in my manic kitchen ways, the other is new and had not tried any of my Frankenstein-like creations. Well, let me tell you how great these Chocolate Sweet Potato Ice Creams went down. I made mini icy poles for the kids, and they each came back for seconds (actually they did ask for thirds but there were none left!) and then the mums had to polish theirs off before the kids could steal them. The kids were walking around with big, happy, chocolate moustaches, all none the wiser that they just had a serve of orange vegie!
These Chocolate Sweet Potato Ice Creams are too easy to make. All the ingredients are blended and then frozen. Yep; it’s that simple! I like to have a baked Sweet Potato in the fridge at all times (I never pretended to be normal!) so I’m always ice cream ready. If you don’t then making your own puree is simple following these instructions.
If using icy-pole moulds then the ice-cream will set nice and evenly. If you are setting the ice-cream in a container then it needs to be blended before serving. I use my trusty blender to make it smooth again, otherwise it’s way too hard to scoop out. I don’t own an ice cream machine but I am confident that if you follow the manufacturer’s instructions it will be super tasty. As always, I love using the moulds. Less dishes, easier for the kids and heaps of fun!
So please try this slightly (ok very) weird ice cream and see how many of your friends you can trick into eating some extra vegetables!
P.S. I’ve even been slipping in some spinach!! I’ve been adding a handful to the blender with the other ingredients and it goes completely unnoticed!!
Psst…..Did you know you can now cook along with me with the ‘Healthy Baking with Mummy Made.It’ podcast. These Chocolate Sweet Potato Icecreams are just one of the many recipes that we can make together. Check it out here.
- 1/2 Cup cooked Sweet Potato puree (to cook a sweet potato; place a whole, unpeeled, sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides)
- 1/2 Cup Cocoa or Cacao
- 1 Cup Coconut Cream (thick dairy cream can be substituted)- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use.
- 4 Tablespoons Maple Syrup (Rice Malt Syrup can be substituted)
- 2 teaspoons Vanilla Extract
- A handful of Spinach
- Place all the ingredients into a blender and process until smooth. (including the spinach if adding)
- Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.
- Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately.
- This last step is needed as the Ice cream can go too hard and icy.
- Follow the manufacturers instructions.