No Churn Chocolate Ice Cream Made With Sweetpotatoes
Creamy, delicious, better than store-brought! Enjoy this simple no-churn sweetpotato chocolate ice cream this summer and beyond!
Ingredients
- 3/4 cup cooked mashed and packed orange sweet potato - approx 1 med sweetpotato I cooked mine in the microwave for 5 minutes. Be sure to poke holes in it before cooking.
- 13 1/2 oz can room temp light canned coconut milk shaken
- 5 ½ oz chocolate chips approx 1/2 of a bag
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Add the mashed sweetpotato, coconut milk, vanilla and salt to your favorite blender.
- Following the instructions on the bag of chocolate chips, melt the chocolate chips. I used the microwave method. *Be sure not to overcook.
- Add the melted chocolate chips to the blender.
- Blend until smooth and mixed thoroughly.
- Pour the sweetpotato/chocolate mixture into a loaf pan.
- Cover with plastic wrap and place in the freezer.
- Every 30 - 45 minutes stir the chocolate mixture, the edges will start to freeze first and you will want to stir that in to insure an even creamy texture. Do this at least 3 times.
- Your ice cream will be ready to enjoy in about 3 - 4 hours. If you freeze your homemade ice cream overnight you will need to allow it to thaw on the counter for about 5 mins so that it is soft enough to scoop.
- I topped mine with extra chocolate chips. Other toppings could be chocolate syrup, caramel sauce, fresh fruit and/or whipped topping.
Notes
You can leave your chocolate ice cream in the freezer for about 2 weeks, but it's best fresh.
Nutrition
Calories: 98kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 3mgSodium: 110mgPotassium: 38mgFiber: 1gSugar: 11gVitamin A: 1572IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Tried this recipe?Let us know how it was!