The BEST Healthy Chocolate Ice Cream

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A healthy chocolate ice cream made with wholesome and natural ingredients (no added/unnatural sugars) and withOUT frozen bananas! Vegan, vegetarian, gluten free

A healthy chocolate ice cream made with wholesome and natural ingredients (no added/unnatural sugars) and withOUT frozen bananas! Vegan, vegetarian, gluten free chelseasmessyapron.comCan you make healthy ice cream that actually tastes good? a big, fat yes.

And it’s crazy easy to do! This is honestly the best healthy chocolate ice cream ever and it’s made with natural, wholesome ingredients and free of artificial sugars. AND you just need a microwave + a blender to make it πŸ™‚ (An ice cream maker helps, but it’s not required.)

So you might already be thinking that this ice cream is loaded with frozen bananas because isn’t that how all healthy ice cream starts out?

While banana ice cream is all fine and good, it’s actually not my favorite. It still TASTES overwhelmingly like bananas to me and the consistency is all wrong. So, no frozen bananas in this recipe and I promise you won’t miss them one bit! This is the healthy ice cream alternative that will change everything for you!
The BEST Healthy Chocolate Ice Cream | A healthy chocolate ice cream made with wholesome and natural ingredients (no added/unnatural sugars) and withOUT frozen bananas! | chelseasmessyapron.comSo what is replacing the banana?

Sweet potato. But trust me, you can not taste it! I had no short of a dozen people try this ice cream and first off, they didn’t even know it was a healthy alternative (no joke!) and second not a single person could guess the hidden veggie.

Other than the base being a sweet potato, the rest of the “base” ingredients are quite healthy:

  • Dark chocolate (hello healthy fats and antioxidants!)
  • Coconut milk (lactose free, rich in fiber, tons of vitamins and minerals)
  • The other three ingredients are just for flavoring — vanilla bean, sea salt, and a little bit of coconut sugar.
    The BEST EVER Healthy Chocolate Ice Cream | A healthy chocolate ice cream made with wholesome and natural ingredients (no added/unnatural sugars) and withOUT frozen bananas! Vegan, vegetarian, gluten free chelseasmessyapron.com

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Healthy Chocolate Ice Cream

5 from 3 votes
A healthy chocolate ice cream made with wholesome and natural ingredients (no added/unnatural sugars) and withOUT frozen bananas! Vegan, vegetarian, gluten free
Print Recipe

Healthy Chocolate Ice Cream

5 from 3 votes
A healthy chocolate ice cream made with wholesome and natural ingredients (no added/unnatural sugars) and withOUT frozen bananas! Vegan, vegetarian, gluten free
Course Dessert
Cuisine Healthy
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 238kcal
Author Chelsea

Ingredients

  • 1 large orange yam/sweet potato
  • 1 bag (10 ounces) dark chocolate chunks/chips (I use 62% Cacoa; use vegan chocolate chips to keep vegan)
  • 1 vanilla bean (seeded) or 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut sugar (can use brown sugar; just be aware it's not a "natural" sugar)
  • 1 can (13.66 ounces) LITE coconut milk (I use Thai Kitchen)

Instructions

  • Wash and scrub the yam or sweet potato. Piece with a fork several times over the potato. Place on a microwave safe plate and microwave for 5 minutes, flip and microwave for another 5 minutes.
  • Remove and allow to cool. Meanwhile, place the bag of chocolate chips in a microwave safe bowl and microwave in increments of 20 seconds, stirring in between each increment for 15 seconds until smooth and melted. Set aside.
  • The sweet potato should be cool enough to touch now. Remove the skins and then THOROUGHLY mash the potato. Pack into a measuring cup to get exactly 3/4ths a cup. Place in a large blender.
  • Add the melted chocolate to the blender (use a spatula to scrape every bit of chocolate from that bowl!) along with the vanilla, sea salt, coconut sugar, and 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.
  • Transfer to an ice cream maker and prepare according to manufacturer's directions (I have a Cuisinart and it took about 30 minutes to get to soft serve consistency) then transfer to an airtight container and place in the freezer to continue firming up.
  • If you don't have an ice cream maker, it will still work just a little more effort πŸ™‚ Place the mixture in an airtight container in the freezer. Stir every half hour for 2-3 hours or until the mixture is ice cream consistency.

Recipe Notes

*Cook time refers to freezing time

Nutrition Facts

Calories: 238kcal

DID YOU MAKE THIS RECIPE?

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Adapted from The Vegan 8

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A healthy chocolate ice cream made with wholesome and natural ingredients (no added/unnatural sugars) and withOUT frozen bananas! Vegan, vegetarian, gluten free chelseasmessyapron.com
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30 Comments

  1. Yeahhh, this doesn’t look skinny at all. It looks creamy and rich and heavenly. πŸ™‚ It definitely looks just like regular ice cream. And I love these photos! They’re so bright and colorful!

  2. I know! Best idea ever πŸ™‚ Now I need to try your nutella version πŸ™‚ Especially seeing as today is national nutella day or something like that!

  3. 5 stars
    Thank you for sharing this great recipe.I just made this and it’s fantastic. Made a second ice cream recipe with avocado as the healthy base ingredient. We had a blind taste test just for fun. This one won hands down! Everyone loved it!

  4. Hi! This looks really good and I cant wait to try it. Just a qn though, is it possible to substitute coconut milk with normal milk?

    1. I can’t say for sure without personally testing substitutes, but my concern is that a liquid sweetener could make the mixture too wet.

  5. 5 stars
    What a creative recipe! I love that it has sweet potato in it!

    I tried this over the weekend, and even my VERY picky husband (Ie, he will not eat ONE. SINGLE. PIECE. OF. FRUIT.) really likes it!

    I did make a couple of changesβ€”I could still taste remnants of the sweet potato/coconut, so I added a few tablespoons of brewed coffee, and it seemed to help cover up the flavor a little more. I also used brown sugar (didn’t have any coconut sugar), and used regular coconut milk instead of lite.

    Lastly, I noticed that after freezing overnight, it tasted even better! The hubsters even approves πŸ˜‰

    Thanks for the neat idea!

    1. I am so happy to hear you loved this! Thanks so much for sharing those suggestions on some substitutions! Thanks for your comment! πŸ™‚

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