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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



  • 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.

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.