It’s really no secret I LOVE chocolate and I really love ice ‘cream’ (or nice cream, or non-dairy frozen dessert, or whatever you prefer to call it!). So putting the 2 together is a no-brainer for me. When I was pregnant with my daughter, I had chocolate gelato every. single. night. I swore she was going to come out chocolate color! I am SO excited to share with you a brand NEW exciting new recipe with a SECRET (and yes, of course healthy and nutritious!) ingredient! Can you guess what it is yet?

Here’s a hint. What do you do with leftover sweet potato? And… you’re in the mood for a chocolately dessert. Make it into ICE CREAM, of course!

I had leftover sweet potato from dinner one night, and wanted to try something new. So I whipped up this super easy,  ice ‘cream.’ My husband and I happened to have a date night out with another couple the day I made this, and were pleasantly surprised to came home to this rich, creamy and super yummy frozen dessert! 🙂  I tried it on a few folks, and they had NO IDEA it wasn’t just a particularly rich chocolate ice cream. It really came out amazing.

Great, now I want some but don’t have any left over sweet potatoes! Guess I know what we are having for dinner tomorrow night! 🙂

I always love hearing from you! Please let me know what you think in the comments below!

Chocolate Ice Cream (Vegan & Gluten Free)

Ingredients:

• ½ cup roasted Japanese yam
• ¾ cup full-fat coconut milk
• ¼ cup almond milk
• ¾ cup chocolate chips (I used Enjoy Life semi-sweet morsels)
• ½ tsp vanilla extract
• ⅛ tsp salt

Directions:

1. Melt chocolate chips over a double-boiler (or metal bowl placed over a pot of simmering water.)
2. Add everything to your Vitamix or blender, and blend until smooth.
3. Pour into a freezer-safe bowl, and freeze for 2-2½ hours.
4. Every 30 minutes or so, give the ice cream a quick stir, scraping down the sides of the bowl (to keep it from freezing solid.)
5. Enjoy!

*Notes:

1. Once this ice cream freezes overnight, it’s a little too hard to scoop. Just let it soften on the counter for a few minutes after taking it out of the freezer.
2. I baked the sweet potatoes in the oven first, skins ON, then removed the skin before making ice cream! 🙂