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.
You can leave your chocolate ice cream in the freezer for about 2 weeks, but it's best fresh.