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Healthy Chocolate Sweet Potato Ice Cream Recipe

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4 from 53 reviews

  • Author: Amina
  • Total Time: 3 hours 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Healthy Chocolate Ice Cream recipe uses naturally sweetened sweet potatoes and dark chocolate to create a creamy, guilt-free frozen treat. Combining the richness of dark chocolate with the smooth texture of coconut milk and sweet potato, it’s a delicious dairy-free and refined sugar-free dessert that you can enjoy anytime.

Ingredients

Sweet Potato Base

  • 1 large sweet potato (about 1 pound)

Chocolate Mixture

  • 1 (10-ounce) bag dark chocolate chips (53% cacao preferred)
  • 1/4 cup coconut sugar (or light brown sugar)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
  • 1 (13.66-ounce) can lite coconut milk

Instructions

  1. Prepare Sweet Potato: Wash and scrub the sweet potato thoroughly. Pierce it several times with a fork to allow steam to escape during cooking.
  2. Cook Sweet Potato: Place the sweet potato on a microwave-safe plate and microwave for 5 minutes. Flip it over and continue microwaving for another 5 minutes or until the sweet potato is very tender when pierced with a fork. Set aside to cool.
  3. Melt Chocolate Chips: Place the dark chocolate chips in a microwave-safe bowl. Heat in 20-second increments, stirring well after each until the chocolate is completely melted and smooth.
  4. Combine Chocolate Ingredients: Transfer the melted chocolate to a large blender using a spatula to get every bit. Add the coconut sugar, vanilla extract, and sea salt to the blender.
  5. Prepare Sweet Potato for Blending: Once the sweet potato is cool enough to handle, peel off the skin and mash thoroughly with a fork. Measure out exactly 3/4 cup (about 180 grams) of the mashed sweet potato and add it to the blender.
  6. Add Coconut Milk: Pour the lite coconut milk into the blender along with the mashed sweet potato and melted chocolate mixture.
  7. Blend Mixture: Secure the lid on the blender and blend on high for at least one minute or until the mixture is completely smooth and fully incorporated. If the mixture feels warm, refrigerate for 20–30 minutes before proceeding.
  8. Chill and Freeze with Ice Cream Maker: Scrape the mixture from the blender into an ice cream maker and churn according to the device’s instructions—about 30 minutes until soft-serve consistency using a Cuisinart. Transfer the churned ice cream into an airtight container, smooth the surface, then freeze for 2–3 hours or overnight to firm up.
  9. Alternative Method – Chill Without Ice Cream Maker: If you don’t have an ice cream maker, pour the mixture into an airtight container and place it in the freezer. Stir vigorously every 30 minutes for 3–4 hours until it reaches a creamy ice cream consistency.

Notes

  • Use dark chocolate with approximately 53% cacao for a balanced chocolate flavor without excess bitterness.
  • Sweet potatoes add natural sweetness and creamy texture while keeping the ice cream dairy-free.
  • Coconut sugar or light brown sugar can be substituted according to your preference; adjust to taste.
  • Canned lite coconut milk helps achieve a creamy texture without adding excessive fat.
  • Microwaving the sweet potato is a quick method, but you can bake it in the oven at 400°F for about 45 minutes if preferred.
  • Stirring the ice cream mixture periodically when freezing without an ice cream maker prevents large ice crystals and creates a smoother texture.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Find it online: https://aminabakes.com/healthy-chocolate-sweet-potato-ice-cream-recipe/