Sponsored By

Sweet Potato Ice Cream

Homemade ice cream offers a true taste of summer. This plant-based chocolate version is made with sweet potatoes and coconut milk.

sweet potato ice cream
Photo courtesy of Healthy Family Project
Servings
4
Menu Part
  • Dessert
Main Ingredient
  • Sweet Potatoes

Tracy Shaw

Healthy Family Project

Tampa, Fla.

Homemade ice cream offers a true taste of summer. This plant-based chocolate version, created for the Healthy Family Project, offers a nutritional boost along with the reward of a cold, creamy treat on a hot summer day. It’s made with sweet potatoes and coconut milk and requires no special equipment to make it.

Ingredients

¾ cup cooked and mashed orange sweet potato

1 can (13½ oz.) light coconut milk, at room temperature and shaken

½ tbsp. vanilla extract

¼ tsp. salt

5½ oz. chocolate chips

Steps

  1. In blender container, combine sweet potato, coconut milk, vanilla and salt; blend briefly to mix.

  2. Melt chocolate chips; add to blender container and blend until smooth and thoroughly combined.

  3. Pour mixture into metal loaf pan. Cover with plastic wrap and place in freezer. When the edges start to freeze, stir mixture to produce an even, creamy texture. Repeat stirring every 30 to 45 minutes for a total of at least three times.

  4. In 3 to 4 hours, ice cream is ready to scoop. If freezing overnight, allow to stand for 5 minutes to thaw slightly before scooping.

Photo courtesy of Healthy Family Project

Read more about:

Recipes
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like