Sweetpotato Chocolate Ice cream
This Chocolate Sweetpotato Ice Cream recipe is a rich, velvety treat that blends indulgence with a wholesome twist. By incorporating North Carolina Sweetpotatoes, the ice cream takes on an irresistibly creamy texture and natural sweetness that sets it apart from any traditional chocolate ice cream. Their smooth consistency means less reliance on heavy cream while still delivering that luxurious, melt-in-the-mouth feel everyone loves. The subtle earthy notes of the Sweetpotato complement the cocoa beautifully, creating a perfectly balanced dessert that feels both comforting and indulgent. Whether you are searching for a healthier chocolate ice cream recipe or simply want to enjoy the natural quality and versatility of North Carolina Sweetpotatoes, this recipe proves that vegetables can shine in desserts too. It is a creatively delicious way to impress guests, satisfy a sweet tooth or treat yourself to something a little unexpected yet utterly delicious. Thank you to @samanthahadadi for the recipe!
Serving
- 1 cup cooked and mashed North Carolina sweetpotato
- 100 g dark chocolate, finely chopped
- 2 tsp coconut oil
- 1 cup coconut cream
- 3-4 tbsp cacao powder
- 4-5 tbsp raw honey
- 1 tsp vanilla extract
- Sea salt, to taste
To decorate
- 200 g dark chocolate, melted
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Gently melt coconut oil and dark chocolate together, then blend with the sweetpotato, coconut cream, cacao, vanilla and salt until smooth and silky. Let the mixture cool, then pulse in the raw honey.
Step 2
Pour into silicone ice cream moulds, lined with lolly sticks, then place in freezer for at least four hours, or until solid.
Step 3
Dunk in the melted chocolate, then allow it to come to room temperature, or eat immediately!
