Chocolate Sweet Potato Ice Cream
These seriously healthy ice-creams are almost too good to be true! They taste just like a chocolate fudgiscle and are made from a vegetable.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
- 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
Ice Cream in the freezer
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.