Description
This creamy chocolate ice cream is heaven for any chocoholic. You don’t need an ice cream maker, no bananas, and no coconut milk. The secret to make this creamy chocolate ice cream? Sweet potatoes and patience.
Ingredients
Scale
- ICE CREAM
- 1/2 cup (about 75 g) soaked cashews (at least 30 minutes in water)
- 8 soaked Medjool dates soaked for 20 minutes in water
- 3/4 cup (about 180 ml) plant-based milk , I used oat milk
- 1/2 cup (120 ml) water
- 3–4 tbsp (or to taste) sweetener such as maple syrup, xylitol or date syrup ( I used date syrup.
- 6–7 tbsp cacao powder (use less for a sweeter taste)
- 1/2 tsp cinnamon (optional)
- 1–2 tsp vanilla essence (optional)
- 1–2 tbsp cacao nibs (optional)
- 1 cup (200 gram) cooked sweet potato (without skin) Depending on the size about 1.5 whole sweet potatoes
- CARAMEL SAUCE
- 4–5 tbsp coconut sugar
- 1/2 cup (120 ml) water
- 1–2 dates
- 1 tbsp cacao powder
Instructions
- ICE CREAM
- Drain the cashews and blend them with the dates with water and milk until smooth. Add all the other ingredients and blend again. Pour into a container (I used a baking mold) and freeze for about 3 hours. After 3 hours give it a stir and freeze again for 3 hours. Stir again and freeze for longer. This will simulate an ice cream maker and will prevent the ice cream from becoming ”icy”. The more often you stir the ice cream in between and incorporate air while the ice cream is setting, the creamier it will be. I did this 3 times. It all comes down to how much time you have/are willing to invest in this delicious creamy chocolate ice cream.
- CARAMEL SAUCE
- Blend all ingredients. Add more dates for a caramel taste. Add more coconut sugar for a sweet taste. And add more water to thin the sauce.
Notes
For a bigger portion (as shown in the pictures) you may want to double or triple the recipe.