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)
- 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
- Melt chocolate chips over a double-boiler (or metal bowl placed over a pot of simmering water.)
- Add everything to your Vitamix or blender, and blend until smooth.
- Pour into a freezer-safe bowl, and freeze for 2-2½ hours.
- 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.)
- 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.
- I baked the sweet potatoes in the oven first, skins ON, then removed the skin before making ice cream! 🙂