On the heels of my recent post about ice cream made with avocado, I now share with you this latest find: ice cream where sweet potato is one of the main components! I swear, you won’t be able to tell the difference between this, and a traditional dairy ice cream recipe. This recipe slid across my Instagram feed and, it being hot and sunny in Amsterdam, I thought I’d give it a whirl! I was so impressed by the flavour, that I brought it with me the other night when I was meeting friends out for dinner. While waiting for our drinks to arrive, they had a sample and were equally impressed. Five ingredients: sweet potato, chocolate, coconut milk, vanilla, and a pinch of salt are all you need to bring this healthy vegan ice cream to your table.
The recipe is from the Vegan 8 and with the exception of using 72% Callebaut chocolate chips in place of the recommended vegan chocolate chips (I can’t find Enjoy Life chocolate chips in Amsterdam), I followed it to the letter. I don’t have an ice cream machine, so I had to rely on hand mixing every 30 minutes. I have to let you know, in my kitchen, despite stirring every 30 minutes, this did not turn out to be a “scoopable” ice cream. It has turned into a brick in my freezer. No loss in flavour, but I do have to pull it out well in advance of scooping into portions. Believe me, it’s worth the wait! I’m not an ice cream making aficionado and am willing to get back into the kitchen for another go, this time adding a bit of coconut oil, or using chocolate with a higher fat percentage in the hope that it won’t freeze to such a solid state.
On the link above, you can click over to the Vegan 8 so see the full recipe and instructions….and loads more delicious vegan, eight ingredient recipes!
The WTKitchen editions were:
I didn’t use a microwave, instead, choosing to bake my sweet potatoes in their skins for about 30-40 mins at 200C
As noted, I used 72% Belgian chocolate in lieu of vegan chocolate chips.
