This ice cream. It’s non-dairy and has no added processed sugar. It’s creamy and rich. It’s seriously so yummy.
My sweet husband posed for this photo. He’s pretty patient when it comes to me taking photos of my food.
To celebrate Valentine’s Day, he took me to The Melting Pot (a fondue restaurant). Although it was a little pricey, we had a great time. What did you do for Valentine’s Day?
VELVETY CHOCOLATE ICE CREAM
- 1 cup cooked mashed orange sweet potato (about 1 medium-sized one)
- 2 cups room temp canned coconut milk (shake the can well)
- 1 1/2 cups semi-sweet chocolate chips* (see below for dairy free and sugar free options)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Cook your sweet potato, using your cooking preference. I baked mine in the oven at 425 degrees Fahrenheit for about an hour. You can even cook yours in the microwave.
- Meanwhile, melt chocolate chips in a double-boiler on the stovetop—set aside once melted. Alternatively, you can melt your chocolate chips in the microwave.
- After the sweet potato is cooked through, allow it to cool for a few minutes, then peel off the skin. In a high-power blender (or food processor), add in the sweet potato and coconut milk. Blend for about 10 seconds.
- Pour in melted chocolate chips. Blend again on high power for about one minute, until completely smooth. You don’t want any chunks.
- Add in vanilla and salt. Blend for another 30 seconds.
- Taste the mixture. If you want it sweeter, add in a little sweetener of choice. I thought it was the perfect balance of sweetness to creaminess, so I didn’t add any additional sweetener. Also, if you want it more bitter/chocolately, then you can add in a spoonful of cocoa powder. Keep in mind—if you add cocoa powder, you’ll want to add a touch of sweetener. (Remember the story: “If You Give a Mouse a Cookie”? Yeah, it’s kind of like that if you choose to add the cocoa powder.)
- Grab a freezer-friendly container and pour this ice cream mixture in there. Put on the lid and place in the freezer. Check it out and stir every 30 minutes (as the edges will freeze first)—this part is optional, but I found that it ended up freezing faster/more consistently this way.
- After about 3-4 hours, it should be frozen and ready to devour!
Recipe inspired by The Vegan 8