Sweetpotato Chocolate "Ice Cream"
Recipe developed by Ayat Sleymann, MS, RDNThis creamy and delicious sweetpotato chocolate ‘ice cream’ is perfect for Mother’s Day! It's so quick and easy and oh so delicious!
Servings: 4
Calories: 410kcal
Equipment
- blender
- freezer
Ingredients
- 3 medium NC sweetpotatoes
- 1 cup dark chocolate, melted
- 1/4 cup coconut milk
Instructions
- Add boiled sweetpotatoes, melted chocolate and coconut milk to a blender. Blend until smooth. Transfer to a baking dish and freeze for a few hours. If you like the consistency to be on the creamier side, freeze for 3 hours. For a harder consistency, freeze longer.
Notes
Nutrition Facts
Sweetpotato Chocolate "Ice Cream"
Serving Size
1
Amount per Serving
Calories
410
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
1
mg
0
%
Sodium
122
mg
5
%
Potassium
884
mg
25
%
Carbohydrates
54
g
18
%
Fiber
10
g
42
%
Sugar
18
g
20
%
Protein
6
g
12
%
Vitamin A
24064
IU
481
%
Vitamin C
4
mg
5
%
Calcium
102
mg
10
%
Iron
6
mg
33
%
Net Carbohydrates
44
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 410kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 884mg | Fiber: 10g | Sugar: 18g | Vitamin A: 24064IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 6mg | Net Carbohydrates: 44g