Chocolate ice cream is definitely a favorite whether of the kids or those with young hearts. However, some are hesitant because of the high sugar content or the dairy items in the ingredients list.
Behold! This Vegan Chocolate Ice Cream Recipe is the solution to a healthy, yummy, non-dairy, vegan, and chocolatey goodness! You won’t even notice that it’s vegan as its texture and consistency matches the regular one. It also doesn’t use bananas as a replacement– this recipe is not a nice cream! Instead, it uses sweet potatoes and healthy non-dairy substitutes.
Sweet potatoes are highly nutritious. They’re a great source of fiber, vitamins, and minerals. Orange sweet potato variety, such as the one that’s called for in this recipe, offers added antioxidants that’ll protect your body from chronic diseases.
Best of all, this recipe only takes 10 minutes to prepare! You will need a high-powered blender to craft this delight, though. This best blender for frozen drinks might be handy; but, if you’re in search of one that can double as a food processor, this guide suits you best. So, without further ado, here’s the recipe that you and your family will surely love! Enjoy!
Vegan Chocolate Ice Cream
- 2 medium orange sweet potatoes
- 1 ½ cups dairy-free semi-sweet chocolate chips
- 1 ½ cups lite coconut milk room temperature, shaken first
- ½ cup non-dairy yogurt
- ½ tablespoon vanilla extract
- ¼ teaspoon fine sea salt
- Cook the sweet potatoes with the skin on through any of your preferred dry methods. You may choose to microwave them for 5 minutes or bake them at 400ºF for about 45 minutes until fork-tender. Don’t boil or steam them as they can absorb too much water. Let them cool for a few minutes and peel the skin off.
- Mash the peeled sweet potatoes using a potato masher or a fork. Place it on a ¾ cup size measuring cup and pack it really well. Level off and transfer to a blender.
- Meanwhile, melt the chocolate chips in a microwave or pan until it’s 90% melted. If you’re using a microwave, heat it in 10 to 15-second intervals while stirring in between. Be careful not to overheat the chocolate as it’s easy to burn thereby becoming useless.
- Now, add the chocolate, coconut milk, yogurt, vanilla, and salt into the blender. Process on high for a minute or so until it’s completely smooth.
- If you have access to an ice cream maker, feel free to churn the blend there. Otherwise, transfer your blended ice cream sauce or base to a freezer-safe container and freeze for 30 minutes. Then, stir the ice cream really well as you’ll notice the edges start to firm up first. Return to the freezer and keep on stirring every 30 minutes until it’s solid or your desired consistency has been reached. Usually, 2 hours is enough, but it still depends on the temperature of your freezer.
- Serve and enjoy! Or, continue freezing overnight (no stirring every 30 minutes needed after that 2 hours or so mark).
- You may also melt some extra chocolate chips and drizzle on top for that extra chocolatey goodness.
- Keep in mind that every time you thaw ice cream, ice crystals form. Thus, it might be a good idea to portion your ice cream into individual servings so you won’t have to thaw the whole batch every time. Otherwise, if freezer space would be an issue, you may store your ice cream in a large container but just make sure to wipe the lid, especially underneath it, so it doesn’t form and drop ice crystals into the ice cream.
- You may substitute semisweet chocolate chips with another for as long as it has cocoa butter. Thus, using dark chocolate chips may not lead to a creamy ice cream unless you incorporate some more fat in the recipe such as using full-fat coconut milk.
- Lite coconut milk is preferred in this recipe as it doesn’t provide a coconut taste as of a full-fat coconut cream or milk and it’s creamier than other milks. On the other hand, if coconut is not an option, you can replace it with high-fat and high-quality almond milk or gluten-free oat milk.
Love this recipe? Share your experience in the comments section below.