You will be amazed at how rich and creamy and chocolatey this 4 Ingredient Vegan Chocolate Ice cream is AND how simple it is! Tastes JUST like dairy milk chocolate ice cream. NO bananas!
VEGAN CHOCOLATE ICE CREAM
Today I make your dreams come true. Vegan Chocolate Ice Cream that is only 4 ingredients, ridiculously creamy, chocolatey, rich and requires no ice cream maker. Did I mention it’s only 4 ingredients?! And NO. This is not banana ice cream that is all over the internet that turns into a rock hard block of ice in the freezer. That is not true ice cream folks, I’m talking rich, creamy ice cream that will fool dairy lovers and that tastes just like dairy chocolate ice cream, yet it is dairy-free. YUP. I’m all about creating delicious vegan ice cream recipes!
Update: This has been rated, by you readers, to be the absolute best vegan chocolate ice cream ever! Heck, many of you have even said it’s the best chocolate ice cream you’ve had, period, dairy or not! Yay!
We are having a major chocolate party here. Chocolate ice cream made with sweet potatoes is where it’s at, folks. Why sweet potato? Well, it gives body to the ice cream texture, yet you don’t taste it. I’ve fooled many people with it. As long as you fully blend it all up, you cannot tell. The sweet potatoes combined with the richness of the cocoa butter in the chocolate chips creates one decadent, authentic vegan chocolate ice cream.
Can you taste the sweet potato?? Not at all. In fact, my hubby who hates sweet potato had no clue (and still doesn’t!) that it was in there. It honestly just tastes like milk chocolate ice cream.
HOW DO YOU MAKE VEGAN CHOCOLATE ICE CREAM?
This vegan chocolate ice cream is SO easy, it’s even no churn! All you will need to make this 4 Ingredient Vegan Chocolate Ice Cream (+salt) is:
- Chocolate chips
- sweet potato
- coconut milk
- vanilla
- Cook your sweet potato your preferred method. I chose to microwave because it is quickest. If you want to bake it, bake at 400°F with skin still on until very soft. Do not steam or boil it, as too much water will get into the potato. Let it cool a few minutes.
- Peel and mash it really well with a fork. Add 3/4 packed cup sweet potato to a blender. Add the coconut milk, vanilla and salt. Don’t blend yet.
- Melt your chocolate chips your preferred method. I used the microwave and added them to a cereal bowl and microwaved in 15 second intervals, stirring in between, until about 90% melted. Stir until completely melted and smooth. You have to be careful about overheating chocolate or it can burn. Add the melted chocolate to the blender and be sure to scrape all that chocolate goodness out of the bowl.
- Blend the ingredients on high for a minute or so until completely smooth. (full details on the recipe card below)
I use Enjoy Life Chocolate Chips because they are dairy-free and I love the ingredients. The ingredients are so simple and have the best flavor. It is just sugar, chocolate liquor and cocoa butter.
This isn’t my first time using sweet potatoes in ice cream. I’ve used it in this Chocolate Peppermint Sweet Potato Ice Cream and also this 5 ingredient Sweet Potato Peanut Butter Ice Cream.
OTHER VEGAN ICE CREAM RECIPES TO TRY:
- Vegan Mocha Ice Cream (this is my favorite ice cream ever!)
- Vegan Vanilla Cheesecake Ice Cream
- Vegan Blueberry Cheesecake Ice Cream
- Vegan Pumpkin Spice Latte Ice Cream
- Vegan Vanilla Birthday Cake Ice Cream (with a shocking ingredient!)
- Vegan Dark Chocolate Almond Ice Cream
- Vegan Java Crunch Ice Cream
- Raspberry Sorbet
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
4 Ingredient Vegan Chocolate Ice Cream
Ingredients
PLEASE READ THE INSTRUCTIONS!
- 3/4 cup (170g) cooked mashed and packed orange sweet potato
- 2 cups (480g) room temp lite canned coconut milk, shaken first
- 1 1/2 cups (283g) dairy-free semi-sweet chocolate chips (1 used 1 whole 10 oz Enjoy Life bag)
- 1/2 tablespoon (7g) vanilla extract
- 1/4 teaspoon fine salt
NOTE
- I have only tested this ice cream using the Enjoy Life mini chocolate chips so if you use another brand or different chocolate, it may alter the taste/texture. Make sure you are using a semi-sweet chip that contains cocoa butter. you use the correct weight (grams) amount to ensure accurate results. The lite coconut milk is key to this ice cream as it has the right amount of fat and creaminess for excellent texture, as well as NOT leaving any coconut taste, since it is the light. Do not use full-fat, as that will make it too creamy since the chocolate chips contain so much cocoa butter.
- I use this scale.
Instructions
- Cook your sweet potato your preferred method. I chose to just microwave it for time purposes but you can bake it if you like. Bake it at 400 degrees with skin still on until very soft. Do not steam or boil it, as too much water will get into the potato. Let it cool a few minutes.
- Once your potato is cooked and cooled a bit, peel the skin off and completely mash it really well with a fork. You don't want any chunks or skins. Pack it in the measuring cup (3/4 cup) really well and level off. Add it to a blender. Add the coconut milk, vanilla and salt. Don't blend yet.
- Melt your chocolate chips your preferred method. I used the microwave and added them to a cereal bowl and microwaved in 15 second intervals, stirring in between, until about 90% melted. Then I stirred it until completely melted and smooth. You have to be careful about overheating chocolate or it will burn and be useless. Add the melted chocolate to the blender and be sure to scrape all that chocolate goodness out of the bowl.
- Blend the ingredients on high for a minute or so until completely smooth. You don't want any bits remaining from the potato. Taste and if you want it sweeter, add sugar, I did not. I found it to be perfectly chocolatey.
- Now, if you have an ice cream maker, then by all means use it, it will help make it creamier. But I tested 3 batches withOUT an ice cream maker and they were all delicious. You simply need to follow this method. Add your blended ice cream base to an ice cream storage container and place in the freezer. Set your timer for 30 minutes and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you may need to let it sit out at room temperature for about 15 minutes or so to soften a bit before eating. Again, this will depend on how cold you keep your freezer. I can control my temp so mine only needed a few minutes at room temp before eating. You can also pop it in the microwave for 15 seconds too if you like.
- If you want an extra chocolate syrup dose, just melt some extra chocolate chips and drizzle on top and it will freeze immediately like a magic shell. YUM. Now, after you eat this ice cream, come back and leave me feedback telling me how much it rocked your world like it did ours!
- Tip on freezing: Each time you let ice cream sit out and thaw, you encourage ice crystals to form. So, you can freeze the ice cream base in individual servings and just take out your serving each time you want some ice cream. Or, when removing the ice cream to thaw, the condensation that forms underneath the lid, make sure to wipe that each time so it doesn't refreeze and drop ice crystals into your ice cream.
Recipe Notes
Nutrition per 1/2 cup: 244 calories, 14.8g fat, 3.5g protein, 28g carbs, 3.1g fiber, 18g sugar, 81mg sodium
*This post contains affiliate links. See my full disclosure policy here.
I LOVE this ice cream recipe, but mine did get extremely hard in the freezer. Any tips? Does the container make a difference?
Hi Rhonda! So glad you enjoyed it! Yes, I’ve noted that if you let it completely freeze, you will need to let it thaw maybe 15 mins before eating. 🙂 However, I use the ice cream container I’ve linked above that is specifically insulated and it actually keeps mine much softer than just a regular container. This doesn’t contain any fake ingredients, gums or oils like commercial ice creams, so it will freeze a bit different but becomes super creamy after you let it thaw a few minutes. You didn’t sub any ingredients did you? Hope that helps 🙂
Thank you for your response. I did substitute Organic Raw Cacoa Powder for the chocolate chips. Do you think that would made a big difference? Also, I used a glass bowl. I need to get one of the ice cream containers.
Oh my gosh, yes! The chocolate chips have a ton more fat in them than cocoa powder which helps tremendously with it’s creaminess. You won’t get near the same texture result with cocoa powder, the flavor will of course be a lot less sweet too. If you try it again as the recipe, I promise you’ll notice a big difference! ?
I made this last week with the kids and OMG Brandi! It’s amazing! My son HATES sweet potatoes, and my husband is an ice cream snob, and they both loved it also! I love how easy it is, good for you ingredients, and fudge-creamy like in consistency! The chocolate flavor is right on and I can’t even taste the sweet potatoes! This will definitely be a staple ice cream in our freezer. Thanks Brandi!
Yay! So very happy to read this feedback Anjali! So happy that everybody loved it so much! My hubby hates sweet potatoes too and he had NO clue! I personally love sweet potatoes, but I sure as heck don’t want to taste them in ice cream, so that was crucial for me as well. Thanks so much for letting me know how it all turned out!
Hi Brandi!!
Thank u so much for ur awesome recipes!!! Love love them.. Hubby and i are not even vegetarians, leave alone vegan. But we are slowly making the transitions. Albeit it is very hard as we find it really hard to feel full without meat, cheese or excess carbs! But we are getting there.. Baby steps :p
So besides that, i have a very very crucial and of utmost importance to ask u!!! WHERE DID YOU GET THE ICE CREAM CONE CUPS?! Pleaseeeeee tell me!! <3
Much love,
Elly
Hi Elly, I’m so sorry I somehow missed this comment! So happy to hear you are loving the recipes, thank you! I actually got those ice cream cones at a store called Anthropologie, but I just checked online and it says they are no longer available. I bought them many months ago 🙁 Maybe amazon will have them or they will be in stock again next year!
Ok, I found some on Amazon, they are slightly different, as they don’t have the colored trims, but they look really similar. Here is the link! http://amzn.to/1WdigA8
Has anyone tried using cacao? if so how many tablespoons?
Hi Jenise, cacao will not work. The recipe is based off of using chocolate chips which has a lot of cocoa butter in it, which is the fat needed to help make the ice cream smooth and creamy, and of course is the sweetener as well. One reader tried to use cacao and it was a block of ice. It will not have the results without them.
Tovolo now has smaller versions of ice cream containers available.
They will be great to for portion control.
http://www.amazon.com/Tovolo-Mini-Sweet-Treats-Tubs/dp/B00JRXQ6CC/ref=sr_1_3?ie=UTF8&qid=1456580813&sr=8-3&keywords=tovolo+ice+cream+containers
Thank you for the great recipe – I am making it for my Aunt who had to switch to a non-dairy diet.
Oh, that is so wonderful to know, thank you for sharing!
Chocolate ice cream is by far one of my absolutely favorite desserts ever and I’m also a big fan of sweet potatoes so of course this recipe was a must try….
Result: I’m amazedd once again! Oh boy was this delicious!!! 4 people enjoyed this one afternoon and couldn’t stop for first portion haha, it was all gone so no need to worry about the crystallization woops 😀 The texture was really good and the taste wasn’t overly sweet but creamy and just perfect! One family requested that I make this again in the summer and I’ll do so really happily 😉
Wonderful Milla! Thank you so much for the awesome feedback! I’m so happy this was such a hit with everybody! Yay!
We really loved this ice cream. It tastes just like regular chocolate ice cream from the store..no, actually better. We loved it and it will become a regular this summer. I added some walnut pieces and chocolate chips. Heaven.
I’m so happy you all loved this ice cream Estee, thank you so much for the feedback!!
This is so delicious!! Thank you for an easy, fantastic vegan & nut free ice cream! I made this for the first time this week and am so enjoying it – it will become a regular in my freezer 🙂
Yay! So happy to hear you loved it Amanda, thank you so much for the feedback!
This recipe was very easy to follow and the taste was very delicious! Way better than store bought vegan ice cream. Thanks! I plan on making this again… and again….
I must say…. THANK YOU!!! This is the best non-dairy ice cream I have ever eaten!! It out shines any commercial ice cream I have had! Hubby and son even liked it! Please keep up with these great creations!
Yay yay! So very happy to hear that Arlene, what incredible feedback! So thrilled it was such a hit! Thank you for leaving feedback, I really love hearing it!
OH MY. I had no idea sweet potatoes could taste soooooooo good! And that is not to imply that you can taste the sweet potatoes in this recipe, because you can’t. At all. It is just wonderful chocolatey goodness. Thick, rich, wonderful. We love this stuff at our house.
Did I mention I had NO IDEA sweet potatoes could taste so good?
Haha! Sooo happy to hear you loved it so much Jamie!! It’s amazing they are undetectable, huh?! Thank you so much for the feedback!
Hi! Can’t wait to try this.. I tend to prefer full fat coconut milk and I’m wondering if you think that would somehow alter this in a negative way?? Other than it being much higher in fat 😉 but I’m not so worried about that… Maybe even doing half full fat and half light? Did you choose the lite solely so it would be lower in overall fat? Thank you!
Hi Janelle, I chose the lite because the lite has no coconut taste and I cannot stand the taste of coconut in my ice cream. There is a ton of fat in this from the cocoa butter in the chocolate chips, so I didn’t choose the lite milk for low-fat purposes. It is very rich and creamy, so if you want to do some high fat coconut milk, I would definitely suggest just doing half full and half lite, or otherwise it may actually get TOO creamy and taste too strong of coconut. Let me know when you try it 🙂
Sounds amazing. And if all of your other recipes that I have tried are anything to go by, it will be to die for. Quick question re your microwaving … I assume you use a small amount of water in the bottom of the container (as I do) to cook the sweet potato in the microwave, but am guessing this doesn’t create anywhere near the level of moisture from steaming/boiling and why you don’t recommend that. Can’t wait to try this …
Hi Louisa! Thank you so much. Actually, I just wrap the whole potato with skin on inside plastic wrap, it keeps it super moist that way and easyto peel the skin off afterwards. 🙂
Are you using yams or sweet potatoes?
I’ve tried both, either will work.
Pardon me, I have not read any of the comments because there are so many. But saying this recipe is “oil-free” is misleading. Coconut milk is pretty much pure fat, even light coconut milk. It has coconut oil in it. https://en.wikipedia.org/wiki/Coconut_milk
Gina, when a recipe is listed as “oil-free”, that is referring to oil not being added as one of the ingredients in the listed recipe. This recipe, does not have oil as an added ingredient. I use canned lite coconut milk, the only ingredients are coconut and water. In other words, it is a from the full coconut, which is not the same thing as coconut oil, which is strictly the liquid fat extracted FROM the coconut. The nutrition profile is different as coconut milk still has the nutrients from the full coconut, whereas coconut oil has nothing but 100% fat. I do not add coconut oil to any of my recipes. Coconut oil for just 1 tbsp is 14 g fat, that is MUCH higher fat percentage than using coconut milk. Many foods have oil IN them, of course, naturally as part of the whole food….flaxseed has natural flax oil in it, olives have olive oil in them, lemons has lemon oil in them, etc. yet when those are added to recipes, they are whole foods and is entirely different than adding straight flax oil or olive oil as a listed ingredient. This is what I, and many others, refer to when a recipe is listed as “oil-free”. I hope that helps to better understand what that is referring to!
We buy a store brand icecream/ popsicle that is made with apple, kiwi, and sweet potato. It is the creamiest! They have other flavours, but all are made with sweet potato.
For those wondering, I’m sure they’d be fine with other brand chocoated chips. I think it’s the sweet potato that makes them creamy.
Hi Margaret! The sweet potato gives body to the ice cream but it’s actually the fat from the chocolate chips (the cocoa butter in it) that is responsible for the majority of the creaminess, it won’t work with out them 🙂
Brandi! This is exactly like chocolate ice cream. I had a non-vegan friend try it and she was AMAZED!!!
Wow Lindsay, that is fantastic!! Yay! Thank you so much for the feedback!!
I’ve made this twice in the last week. It is so easy to make and so chocolately delicious. Thanks for another awesome recipe!!!!!
Yay, So very happy to hear that Lindsey, thank you so much for leaving feedback!! 🙂
I am so excited to try this. I’ve been trying to make vegan ice cream sans nuts since they are so expensive.
Do you think white yams would work for a vanilla ice cream? I’ve tried coconut based vanilla ice creams but I hate the taste of coconut so as much as I try to mask the flavour I can always detect it.
Any thoughts?
Hi Elda! Sure, I think that should work out fine. I’ve never tried them before, but I don’t see why not! I absolutely hate the taste of coconut milk too, which is why I only used the “lite” here, it leaves absolutely no coconut taste, unlike the full fat kind, but you can always use cashew milk too if you like. The fat is important though for creaminess, you wouldn’t want to use almond or rice, for example.
We made this ice cream in our dad / son summer chemistry experiment activites (along with soap bombs and mozzarella cheese). We followed the instructions precisely and used the microwave to cook the sweet potato. The results were outstanding and delicious. This is a really good recipe. I had five people share the results and everyone liked the ice cream. Good job on figuring out the proportions. So in the true spirit of chemistry experiments, we decided to modify the recipe. However, we did not follow an incremental scientific method (my son is in 6th grade), rather we change several things at one time. The results were not good, but we had fun. I wanted to double the recipe, but then the food processor spilled over. Gads. Then I failed to cook the sweet potato to a completely mushy consistency. The results were a gritty ice cream. I think the best is to roast the sweet potato to get some internal carmelization, but cook it until very very done. Next we wanted to use even less sugar than is contained in semi-sweet chocolates. We wanted to use cocoa powder, coconut oil and stevia in a measured replacement. I think we did this well as the flavor was good. So we had gritty nice tasting ice cream. We will revert back to the original recipe and just do a chocolate substitution. Thanks for the recipe.
Wonderful! I’m so happy to hear you loved this ice cream so much and sounds like your experiment of changing the recipe didn’t work out so well, so I’m glad you followed it correctly the next time, so you could see how yummy it was, haha! Thank you so much for the feedback!
It was EXCELLENT !!! I am IMPRESSED !
So so happy to hear that Dora, thank you so much for the feedback!
Hello Brandi,
Although you published your recipe quite a while back, it looks like people still comment on it. So I figured if I sent a little thank you note, you would probably get it.
I am a French guy who is experimenting with vegetarian and vegan recipes. Not sure exactly how I found your recipe in the first place but the picture certainly caught my attention… and the simplicity of it all, plus the unexpected use of sweet potato, made me want to try it.
Since then, I have prepared four different batches and it’s always a stunning success. Even people who don’t like ice cream (I know, I know) and people who aren’t particularly fond of chocolate kept praising my incredible culinary talents. Of course, I sent them a link to your recipe… as well as my “frenchized” version of it, since we use different measuring units and our chocolat tends to be pretty different from US chocolate.
Anyway, thanks a lot for this great idea! I look forward to trying other recipes from your blog in the future.
Aww thanks so much Guillaume for such a wonderful, sweet comment! I’m so happy to hear everybody has loved this ice cream so much! Thank you for your kind words so much!
I like ice cream ok but it’s not something I buy on a regular basis or have a constant craving for… and when I do, I’m pretty particular because I remember what Ben & Jerry’s tasted like and have found most vegan subs to be lacking in richness.
I have to say this recipe is just perfect. Not too sweet and I couldn’t detect the coconut milk or the sweet potato. Really ingenious; I think I’ve used that word over and over for your creations, Brandi!
What I would like to figure out how to do is to put a thick strip of caramel through the middle of it, a la Ben & Jerry’s Karamel Sutra Core ice cream. 😀 Then I know my life is complete.
Thank you, Brandi!
Wow, thank you so much for the amazing feedback Caroline!! Thank you for your kind words, I really appreciate them and am so glad to hear you are enjoying my recipes so much!
Oh, and I’m working on a caramel ice cream, BUT you can totally make my 3 ingredient caramel and swirl that throughout the ice cream and it will be divine! Just use almond butter for a more neutral taste if you don’t want peanut butter.
https://thevegan8.com/2015/04/02/3-ingredient-peanut-butter-caramel/
Brandi, I have to say that I really liked this ice cream. I’ve tried the ones with banana, but neither my hubby nor I enjoyed them. You see, my hubby is having problems with milk and I’m looking for desserts without it, he loves them. Your recipe is fabulous, but because here in Brazil is difficult to find coconut milk without addictives, I used the low fat regular one and it left an after taste in the ice cream. I’ll definitly do this recipe again, after all it is incredible, but the next time I’ll use homemade coconut milk and I’m certain that I’ll not only like it, but will LOVE it. For sure I’ll try some of your other recipes too. Please keep up the wonderful work with your recipes 😀
So happy to hear it was such a hit Cacau! thank you so much for the kind words and feedback!
Too much vanilla 😩😩😩 otherwise great recipe
Hi Leia! So glad you liked it! Hmm, that’s odd, you shouldn’t taste vanilla, just a rich chocolatey flavor. I’ve never heard that from other readers before and I, myself, do not taste vanilla and I make this often. It isn’t really that much and it helps prevent icy-ness. Maybe you have a really strong one? Anyways, glad you liked it!
Maybe it’s just my vanilla then lol. It was really strong in mine. It’s less noticeable the more you eat tho 😁
Haha, too funny! 🙂
What a find! Made it yesterday for the first time.
I modified the recipe a little because I wanted to use unsweetened raw cacao nibs so that I would have control over what sweetener is used.
I ended up grinding the raw cacao nibs in a coffee grinder then mixing with 3 T coconut oil to make a paste.
Then used 12 drops of liquid stevia for sweetener.
Since I miscalculated and only cooked 1/2 cup of sweet potato, I had to recalculate the other ingredients.
Cut back the 1 Tbsp of vanilla just a smidgeon and it was just right.
I use a GoSun oven quite a bit for quick small cooking jobs. The one I have is the Sport a vacuum tube solar cooker.
The Sun Oven is used for cooking in a pot because it is an oven, but it does not heat up as quickly as the GoSun. Plus, I can use it on a partially sunny day, where the Sun Oven really works best in full sun.
Anyway, thanks for these recipes!!! Going to try the cheesecake and cinnamon ice cream recipes next.
Wow, you totally changed the recipe, haha! Glad you liked what you created! I have never heard of a sun oven, sounds fun!
Well, not entirely! Just raw cacao nibs vs chocolate chips.
Good suggestion to put it in small containers so thawing won’t be such an issue.
Wish I had done that!
Hi, what is the choc sauce dribbled over the top?!! Thanks so much!
Hi Catherine! It’s listed under Step 6 🙂
How many servings do you reccomend this be split into?
This was really simple and fast to make. I didn’t have lite Coconut milk. The regular coconut milk made a nice enough ice cream that I didn’t have to stir. I used a silicone ice cube tray and was prepared to put the frozen cubes through my dessert bullet, but it was nice and creamy as the cubes. Would like to have some ideas on how to make a vanilla version…no chocolate. I will be experimenting. Perhaps using a white sweet potato? Not as healthy, but could be worse.
So glad you loved it Fran! Using just a white potato won’t work because it needs fat in order to make it creamy, which the chocolate chips do. I’m working on a white chocolate version though! So, stay tuned! Sorry I missed this comment before!
Do you think it would be just as good if I were to use pumpkin instead of sweet potato? I have thyroid disease and sweet potatos contain goitrogens that interfere with iodine absorption by the thyroid (and possibly interferes with absorption of thyroid meds as well, from what I’ve read). What do you think about pumpkin for this recipe?
Hi Traci! Yes, pumpkin should work fine. I haven’t tested it out myself but I do know a reader that did it with success. It might make it slightly less sweet since pumpkin isn’t sweet like sweet potatoes and also tends to be a tad more watery than sweet potatoes so it may make it slightly more icy, but should definitely work. Definitely make sure to use all the chocolate chips called for so that it it sweet enough! Taste the mix after blending and if you want it sweeter, add a little bit of sugar.
I had the sweet potato prepared yesterday and the coconut milk in the fridge. I think blending them cold with the melted choc may have ruined the mix. I’m not an experienced cook though. Waiting to see how it turns out. 🤔
Yes, cold ingredients can cause chocolate to seize up. Unless you are blending it up really quickly, then it shouldn’t be a problem. Was the mixture completely smooth after blending? If it was, then it should be fine. It should be smooth like in the video in order for it to be creamy.
Hi thanks for your reply. I ended up reheating the whole mix them blending again and it worked better. I used Coles dark cooking choc as we don’t have that brand here. I think I will use coconut cream next time for a creamer mix but it tasted delicious! Thanks
So glad you loved it! Yay! Yeah, if you used a different dark chocolate chip, that may effect the freezing bit, because with the regular ones I use, it is VERY creamy!
I entered this ice cream in our church’s annual ice cream contest last year. It won first place by winning the most votes 😀 So rich and yummy!
Thank you so very much for leaving this amazing feedback Resa! That is so amazing to hear that!!
Hi what size ice cream container is needed? Saw a few on Amazon- 1 quart?
Thanks!
Hi Jill! Yes, I bought 1 quart 🙂
Made this for the first time today. I am in love! Bananas give me heartburn sometimes, so I was happy to find an ice cream recipe that uses something else. I’ve heard about avocado being used in ice cream as well. Have you tried avocado? I wonder what it would taste like… Hmm… Anyway, thanks for the awesome recipe! 🙂 I look forward to trying your other recipes as well!
Yay! So glad you loved it Elizabeth. Thank you for the feedback! I have heard that too, but to me personally, I don’t like chocolate and avocado because I can always taste the avocado and to me, desserts shouldn’t taste “off” or different like something is weird in them. They should taste 100% like a traditional rich dessert. I’m super picky about that, however, I know there are many people who like avocado in desserts. I’m just not one of them, haha!
I love sweet potatoes, so maybe I’ll just stick with them! My husband wasn’t thrilled about sweet potato ice cream (even though you can’t taste it) or the fact that I used dark chocolate, but he’s picky ;P… Oh well, more ice cream for me!
Avocados are great in a lot of things, but ice cream… I’m not so sure. I’m with you on alternative desserts tasting like traditional desserts. Avocados are great in smoothies though! If you have the right proportion of avocado to other fruits/veggies, it makes a creamy smoothie without the avocado taste. Yummm…
Oh, yes, dark chocolate will give a much more dark bitter taste and my hubby doesn’t like it either, but he LOVES this ice cream with the semi-sweet chocolate chips! haha!
I tried this ice cream last night and oh my gosh, I cannot believe how DELICIOUS it is and how easy it was to make! I do have an ice cream maker so I used it, however… being the impatient soul that I am at times I didn’t wait for the bowl to get cold enough, but I will perfect this method the next time. Thank you so much for this recipe and I look forward to trying many more from your site!
Yay! So very happy you loved this so much! Thank you for the feedback Linda!
Hi! I just wanted to let you know I love all of your recipes, but this one seriously blew me away. I don’t think I’ll ever go back to making real ice cream again (I wouldn’t even be able to tell the difference). I let it sit in my fridge overnight before using my ice cream machine and woke up to delicious chocolate mousse. I will be making this for every party. Can’t wait to take it to work and have my co-workers guess what’s in it.
Keep up the great recipes!
Oh Alissa, I can’t tell you how much this made my day! Thank you SO MUCH for the amazing review and star rating the recipe! I totally agree with you on it being just as rich and creamy as dairy ice cream. One really cannot ever tell the difference when served it! Thank you again! I’ve heard this from several readers about it being amazing mousse by leaving it in the fridge, so I think I need to do a new post with it just as a mousse and photograph it that way too, haha!
My six year old and I made this yesterday. The whole family loved it! I used a white sweet potato and Equal Exchange semi-sweet chocolate chips. It tasted amazing. Thank you :).
So very happy to hear that Bromley, thank you so much for the review!
Hi – love this recipe. Just wondering though, the recipe says 480 grams of the lite coconut milk. One tin is 400 ml which is almost 2 cups. Did you mean 400 ml cans?
thanks,
Shelley
Hi Shelley! No, that is correct, a can is barely 1 3/4 cups and I used 2 full cups for this (so more than 1 can), although, I’m sure you could get away with just using the 1 can and it will just make it creamier.
I would love to try your chocolate ice cream for my grandson but he cannot have coconut so could l make it with rice milk instead.
Hi Maria, no rice milk is not a good idea because it will make the ice cream way too icy. You need a creamy milk for the best result. Can he do cashew milk?
He is allergic to wheat, dairy, eggs, some nuts, peanut butter and coconut for sure and was recommended not to give him soy either, so we would rather he didn’t have any nuts at all. Thank you very much for getting back to me.
Then if cashews aren’t a nut he is allergic to, then sub with cashew milk. You could maybe try oat milk, but just please keep in mind that the lower the fat content of the milk, the more ice crystals will form.
He is allergic to wheat, dairy, eggs, some nuts, peanut butter and coconut for sure and was recommended not to give him soy either, so we would rather he didn’t have any nuts at all. Thank you very much for getting back to me.
Hi no he can’t have cashew or oat milk either only rice milk, sorry to be so difficult but l appreciate all your help thank you
Oh, no it’s totally fine! If you do the rice milk, it will just be less creamy and more icy so you will need to let it thaw out quite a bit before eating.
Ok l will definitely try it and thank you very much, l hope you and your family have a wonderful Christmas
5 stars, so delicious!!!
Very fun! There’s no Enjoy Life brand where we live (Finland) so I melted the equivalent weight in dark chocolate bars. It came out more like mousse than ice cream (even after a couple hours in the freezer with stirring, but then overnight in the freezer it got so solid we would’ve needed a pickaxe, and took a long time to thaw). In the end we kept it in the fridge and are eating it like (delicious) mousse, as I see others have also done; I’m sure the difference has to do with the chocolate used and the freezer temp, so I’ll either make this in the future for immediate consumption by a larger crowd (or divide the recipe) or just plan on mousse. 🙂
Do you have any natural sugar versions, using e.g. dates and cocoa powder? I might try experimenting in this direction sometime soon…
Thanks so much for posting this! My son is severely allergic to bananas and dairy intolerant, so this is perfect! Can’t wait to try it!
*I used Costco Kirkland chocolate chips & it worked great…just *** Very Rich!!!*** It’s one of those desserts where you enjoy a small amount & feel fulfilled. Could almost use over berries/ bananas/ other fruit but I didn’t try it yet. My husband was like……we aren’t buying store ice cream anymore 😉
Thank you so much Rachel, so glad it was such a hit! I agree too, better than storebought! I appreciate the awesome review! Would you mind to please do the star rating, they are so helpful for my blog, thank you!
Forgot to rate 😉
Thank you so much, I really appreciate it Rachel!
Hi!!
I’m wondering if I could use almond or soy milk instead of coconut milk? Nobody in my house likes coconut milk so I never buy it lol.
Oat milk not soy** almond or oat milk?
The best.
Thank you so much Peggy, so happy to hear you think so!
Have just finished making this and I cannot believe how delicious it is! Being lactose intolerant and not liking store bought ice cream, this is such a great treat. Thank you for this recipe.
Yay! Thrilled to hear it Jeannie, thank you so much for making it!
This works well as a chocolate mousse too! Just don’t freeze for as long. Add a few chopped nuts and some fresh strawberries.
I could taste the sweet potatoes a little so I may use a little less and more coconut milk next time.
Thanks for the recipe!
So glad you enjoyed it Leza!!
I just made this and I’m literally licking the ice cream bowl maker! This is hands down the best chocolate ice cream I’ve ever had! I can’t wait for your dessert cookbook!
I’m so happy to hear how much you love it, yay! Thank you so much Fuchi!
Brandi! That is actually 5 Stars times 10!!! Goodness gracious! Yum-my Yum! My family LOOVVED this ice cream!!! Wow! You could not have made this recipe easier or more delicious!!!! Thank you for spoiling us with all your delicious recipes! Mary from Texas
Woohoo, love, love that you loved this ice cream so much Mary! Thank you so much for making it and this glowing review!!
Dear Mrs. Brandi,
Can I make this ice cream with sugar free soy milk in place of the light coconut milk? And in place of the chocolate chips can I use dark chocolate instead? And I don’t have vanilla extract, so can I use vanilla soy milk?
Or maybe in place of the coconut milk and vanilla extract should I use the vanilla soy milk?
I’ve been looking at this recipe for a long time and I’m really excited to try it!!
Hi there! You are wanting to change 3 of the 4 ingredients which will really alter the recipe. So, I don’t recommend it. I’ve explained under NOTE the important of using lite coconut milk ice cream because of the creaminess. Soy just will not give the same result and subbing dark chocolate will make it too bitter and you’d have to add extra sugar to compensate. You can always experiment on your own, but I can only vouch for the above written recipe and every single reader has loved it, so I’d really recommend to make it as is for the best results!
My husband is deathly allergic to coconut, have you found any vegan alternatives? Soy and almond milk weren’t thick enough to get the right consistency so I’m thinking of trying oat milk but am hoping you know a trick to thicken up plant based milk without the coconut 🙂
Hi! No, I’ve found no other milk to thicken ice cream up the same way as the lite coconut milk. You can try oat milk if you like. I’ve heard it’s creamy but never tried it personally.
This is delicious. I made this last week – I used 1 can of lite coocnut milk (13.5 oz). I’m makeing it again now and doubled the recipe. I wonder if pumpkin would work in place of sweet potatoes ? Thank you so much for sharing this awesome recipe !!!
Wow! This is –hands-down– one of the best dessert recipes I’ve ever made. Absolutely phenomenal! Thank you so much for sharing 🙂
Yeah!! Fabulous review, thank you so much Angela!!
My hubby and I went to visit our niece at Flagler College~ with your chocolate ice cream ingredients in tow. Four of her friends were present when we arrived and we commenced to making the ice cream. We baked the sweet potato for an hour on 400, cut it in half, then let it cool for 15 minutes . Next we mixed the strange concoction of ingredients together in the blender, poured ingredients into a 8×8 pyrex dish and into the freezer it went. We eagerly gathered around every hour to stir the ice cream and discuss this mystery appearing in front of our eyes (note: by the 4th hour the ingredients are the consistency is soft serve ice cream, by the 6th hour it’s ice cream consistency).
After dinner, we opened the freezer to the excitement of vegan chocolate ice cream. We ate.every.single.bite. Then we sat there, stunned and staring into the bottom of our sad, empty bowls – like bewildered teenagers who just had their iPhone privileges ripped away from their lives.
Reactions from the mystified youth:
“What just hit us?”
“How exactly did you make that?”
“I am so happy to have good quality food like this that I could literally cry, I’m serious!”
And my personal favorite was watching a girls mouth hanging open in bewilderment before she was able to utter “What just happened, I hate sweet potatoes, I can’t believe this”. She truly looked dazed and confused.
The recipe was given to all in attendance. Several have since made their own – which a HUGE statement when a college aged person makes their own ice cream!!!
Returning home, I just “had to make another batch” for my carnivorous friend to see if the ice cream passed his whiff test. His reaction? “That chocolate ice cream was on fire! I am not kiddin’ man!”
Thanks again for sharing your outstanding culinary skills!
excellent
Brandi, thank you for the simple recipe that actually tastes like gourmet ice cream!!!!! I added 3-4 Tablespoons of corn syrup to the batter and that kept the ice cream thick, rich, creamy, and easy to scoop, even the next day! (Some people may not like using corn syrup, but it is good trick and you don’t mind consuming it in moderation.)
So glad you loved this Laura! It’s actually very creamy and thick already from the freezer because of all the cocoa butter in the chocolate, so I imagine the corn syrup makes it even creamier. I have used agave for this same reason in ice cream!