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
Servings: 4
Ingredients
INGREDIENTS
- 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
Optional
- A handful of Spinach
Instructions
INSTRUCTIONS
- Place all the ingredients into a blender and process until smooth. (including the spinach if adding)
Moulds
- 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.
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.
Ice Cream Machine
- Follow the manufacturers instructions.