Four-Ingredient Chocolate Nice-Cream
Ingredients
- 3/4 cup (170g) cooked mashed and packed orange sweet potato
- 2 cups room temp coconut milk
- 1 1/2 cups (283 g) mini dairy-free semi-sweet chocolate chips
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
Preparation
Bake your sweet potato at 400 F with skin still on until very soft. Do not steam or boil it, as too much water will get into the potato. Let it cool a few minutes.
Mash it really well with a fork.
Add 3/4 cup to a blender. Add the coconut milk, vanilla and salt. Don't blend yet.
Melt your chocolate chips your preferred method. Add to the blender.
Blend on high for a minute or so until completely smooth. You don't want any bits remaining from the potato. Taste and if you want it sweeter, add sugar.
Add your blended ice cream base to an ice cream storage container and place in the freezer. Set your timer for 30 minutes and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you may need to let it sit out at room temperature for about 15 minutes or so to soften a bit before eating.
Notes
This is a popular vegan ice cream alternative, known for its decadent chocolate flavor with just four main ingredients plus a pinch of salt.
