5.75ounceschocolate chips(½ bag milk chocolate chips)
½tbspvanilla extract
¼tspsalt
Instructions
Add the mashed sweetpotato, coconut milk, vanilla, and salt to your favorite blender.
Following the instructions on the bag of chocolate chips, melt the chocolate chips. I used the microwave method. *Be sure not to overcook.
Add the melted chocolate chips to the blender.
Blend until smooth and mixed thoroughly.
Pour the sweetpotato/chocolate mixture into a loaf pan.
Cover with plastic wrap and place in the freezer.
Every 30 - 45 minutes stir the chocolate mixture, the edges will start to freeze first and you will want to stir that in to ensure an even creamy texture. Do this at least 3 times.
Your ice cream will be ready to enjoy in about 3 - 4 hours. If you freeze your homemade ice cream overnight you will need to allow it to thaw on the counter for about 5 mins to ensure it will be soft enough to scoop.
Notes
We topped it with extra chocolate chips. Other toppings could be chocolate syrup, caramel sauce, fresh fruit, and/or whipped topping.
Nutrition Facts
No Churn Chocolate Sweetpotato Ice Cream
Amount per Serving
Calories
118
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
141
mg
6
%
Potassium
49
mg
1
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin A
2022
IU
40
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
Net Carbohydrates
12
g
* Percent Daily Values are based on a 2000 calorie diet.
* Please note:Additional toppings were NOT analyzed and are not included in the nutritional panel.