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Healthy Chocolate Ice Cream

The absolute best Healthy Ice Cream made with wholesome, nutritious ingredients, and no frozen bananas! What are we using instead of bananas? Sweet potatoes! Don't worry -- you can't taste them. This recipe can be made dairy-free, vegan, vegetarian, and gluten-free.
Course Dessert
Cuisine American, Healthy, Vegan, Vegetarian
Keyword healthy ice cream
Prep Time 25 minutes
Chilling Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings 10 servings
Calories 214kcal
Author Chelsea, Adapted from The Vegan 8
Cost $5.81

Ingredients

  • 1 large sweet potato (~1 pound; 500g)
  • 1 bag (10 oz.; 283g) dark chocolate chips (I use Nestle's 53% cacao dark chocolate morsels) Note 1
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
  • 1/4 cup (48g) coconut sugar (or light brown sugar)
  • 1 can (13.66 oz.; 403mL) lite coconut milk (I use Thai Kitchen)

Instructions

  • SWEET POTATO: 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.
  • CHOCOLATE CHIPS: Meanwhile, place the bag of chocolate chips in a microwave-safe bowl and heat in increments of 20 seconds, stirring in between each increment for 15 seconds until smooth and melted. Add the melted chocolate to a large blender jar (use a spatula to scrape every bit of chocolate from the bowl). Add in the coconut sugar, vanilla, and sea salt.
  • SWEET POTATO CONT.: 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.
  • BLEND: 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.
  • CHILL: 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 over-night. (We like it best the next day!)
  • NO ICE CREAM MAKER: 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 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.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 183mg | Potassium: 334mg | Fiber: 2g | Sugar: 16g | Vitamin A: 6438IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg