Healthy Chocolate Ice Cream Recipe

4.96 from 22 votes

Healthy Ice Cream Recipe made with sweet potatoes (no bananas needed)! And you won’t even taste the sweet potato. Creamy, delicious, and easily vegan, dairy-free, and gluten-free.

Prep Time25

Chilling Time2 45

Total Time3 10

Course: Dessert

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: healthy chocolate ice cream, healthy ice cream, healthy ice cream recipe

Servings: servings

Author: Chelsea Lords

Cost: $5.81

Equipment

Ingredients

1 large sweet potato about 1 pound
1 (10-ounce) bag dark chocolate chips I use Nestle’s 53% cacao dark chocolate morsels, see note 1
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt or 1/4 teaspoon table salt
1/4 cup coconut sugar or light brown sugar
1 (13.66-ounce) can lite coconut milk I use Thai Kitchen

US - Metric

Instructions

Wash and scrub the sweet potato. Pierce several times with a fork. Place on a microwave-safe plate and cook for 5 minutes; flip and microwave for another 5 minutes or until very tender. Set aside and allow to cool.
Meanwhile, place the bag of chocolate chips in a microwave-safe bowl and heat in increments of 20 seconds, stirring between each increment for 15 seconds until smooth and melted. Add the melted chocolate to a large blender (use a spatula to scrape every bit of chocolate from the bowl). Add in coconut sugar, vanilla, and sea salt.
When the sweet potato is cool enough to touch, remove the skins and thoroughly mash the potato with a fork. Pack into a measuring cup to get exactly 3/4 cup (180g). Add to the blender along with the canned coconut milk.
Place the lid on the blender and blend on high for at least 1 minute or until ingredients are completely smooth and incorporated. If the mixture is warm, put in the fridge for 20–30 minutes.
Use a spatula to scrape every bit of the mixture from the blender into an ice cream maker and prepare according to the manufacturer’s directions. (I have a Cuisinart, and it took about 30 minutes to get to a soft-serve consistency.) Transfer and smooth into an even layer in an airtight container. Place in the freezer to continue firming up, about 2–3 hours or overnight. (I like it best the next day!)
No Ice Cream Maker: If you don’t have an ice cream maker, it will still work with just a little more effort. Place the mixture in an airtight container in the freezer. Stir every half hour for 3–4 hours or until the mixture is ice cream consistency.

Notes

Note 1: Use dairy-free chocolate chips if you want this ice cream to be vegan and/or dairy-free.

Storage: Store leftover sweet potato ice cream in an airtight container in the freezer for up to 1 month. Let it sit at room temp for a few minutes to soften before scooping.

Nutrition