Chocolate Sweetpotato Ice cream
Thank you to @samanthahadadi for the recipe!
Serving
- 1 cup cooked and mashed North Carolina sweetpotato
- 100g 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
- 200g 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!
