As promised, here is another delectable ice cream recipe. I wanted to leave everybody with one more Christmas post before the holiday and I decided on ice cream…why not?! Check out my secret sweetening ingredient too, to cut down on sugar.
Vegan chocolate sweet potato ice cream with a hint of peppermint. Whoa baby. Didn’t see that one coming did ya? Who knew dairy-free ice cream could be so dang good.
- 2 cups full fat coconut milk from a can
- 1 cup low fat coconut milk for almond milk
- 1/4 cup + 2 tablespoons organic sugar (adjust to your desired sweetness)
- 1/2 cup cooked and mashed sweet potato
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 2 tablespoons crushed peppermint candy (adjust to your preference)
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea salt
Note: To make this a starch-free version, just sub a 1/4 cup of raw cashews and add those with the other ingredients to a high-powered blender. If you don’t have a high-powered blender, I suggest soaking them in a bowl of warm water for a couple of hours, drain and then proceed.
Shake the cans of coconut milk very well before pouring out, so it is evenly disbursed. Combine the cooked potato, milk and chocolate powder into a blender and pulse until creamy and puréed. Pour into a small pot, add the sugar, cornstarch, salt and 1 tablespoon of the peppermint candy and whisk very well. Turn the heat to medium. As soon as it starts to simmer, whisk continuously for 1 minute until it starts to thicken. Remove from the heat and whisk in the vanilla. Pour into a sealed plastic container and chill in the fridge for at least 2 hours. Make sure it has completely chilled before pouring into your ice cream maker. Mine took about 15 minutes in the machine. About a minute before it looks like it is done, add in the remaining peppermint as it is churning. Add more if desired. Chill in freezer until desired consistency. Note: If you freeze it overnight, you may need to let it thaw a few minutes before eating.
If you don’t have an ice cream maker, you could make these as popsicles. Or, you can just place the chilled (from the fridge) ice cream base into the freezer and follow these steps here. Keep in mind, the consistency won’t be quite the same as with an ice cream maker, but it still will be yummy!