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

Course Dessert
Cuisine Healthy
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 238 kcal
Author Chelsea


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Place the lid on the blender and blend on high for at least 1 minute or until ingredients are completely smooth and incorporated.

  6. 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.

  7. If you don't have an ice cream maker, it will still work just a little more effort :) 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