Easy Chocolate N'Ice Cream
Prep time:
2 hrs
Total time:
2 hrs
Yield: 1.5 pints
Description
The quickest way to cook the sweet potato for this ice cream is in the microwave. A medium potato takes about 5 minutes on high power. Don’t forget to prick the potato several times with a fork before cooking it.
Ingredients
- 1 cooked medium sweet potato, mashed (about 3/4 cup), warm (see Recipe Notes above)
- 8 ounces chocolate chips, microwaved on 30% power for 5 minutes
- 1 can (13.5 oz) light coconut milk
- 1 teaspoon instant coffee
- Pinch salt
Instructions
- Puree sweet potato and chocolate in a blender until smooth. Add coconut milk, coffee, and salt; continue to puree until velvety thick. Turn into a sealed container. Freeze for 2-3 hours. (Best eaten within a few hours, but it can be frozen for several days, let sit to soften before scooping.)