Ice Cream Popsicles
🍦CHOC SWEET POTATO ICE CREAM 🍦
When my Summer box from @retreatyourself_box arrived this week, I was so excited to give this icey pop silicone tray a whirl.... and what better way than using our fave ice cream recipe! 😍🍦
** spoiler alert! 😝
This ice cream tastes nothing like sweet potato and is like a chocolatey creamy heaven... without the dairy, sugar & gluten 👏🏻
Ingredients:
250gr sweet potato peeled and cooked
1/3 cup (105 g) of maple syrup (or liquid sweetener of choice)
3-4 (50 g) Medjool dates pitted
1 1/3 cups (320 ml) canned coconut milk full fat
4 tbsp (24 g) cacao powder
1 tbsp vanilla extract
Pinch of sea salt
1/4 cup of chopped chocolate (I used vegan buttons)
handful of slivered almonds
Method:
1. Cook a medium-large sweet potato. I used an orange sweet potato and baked it in the oven at 200°C until it was soft for approx. 45 mins. Let it cool; the cooked and cooled sweet potato should weigh 250g.
2. Add all ingredients to a blender or food processor and blend until completely smooth.
3. Melt your chocolate in a glass bowl in short bursts in your microwave until completely melted.
4. Sprinkle slivered almonds into the base of the popsicle mould and then pour over the melted chocolate.
5. Pour the ice cream mixture and freeze.
** If you have leftover ice cream mixture, pour into a silicone loaf pan, cover and place in the freezer.
When my Summer box from @retreatyourself_box arrived this week, I was so excited to give this icey pop silicone tray a whirl.... and what better way than using our fave ice cream recipe! 😍🍦
** spoiler alert! 😝
This ice cream tastes nothing like sweet potato and is like a chocolatey creamy heaven... without the dairy, sugar & gluten 👏🏻
Ingredients:
250gr sweet potato peeled and cooked
1/3 cup (105 g) of maple syrup (or liquid sweetener of choice)
3-4 (50 g) Medjool dates pitted
1 1/3 cups (320 ml) canned coconut milk full fat
4 tbsp (24 g) cacao powder
1 tbsp vanilla extract
Pinch of sea salt
1/4 cup of chopped chocolate (I used vegan buttons)
handful of slivered almonds
Method:
1. Cook a medium-large sweet potato. I used an orange sweet potato and baked it in the oven at 200°C until it was soft for approx. 45 mins. Let it cool; the cooked and cooled sweet potato should weigh 250g.
2. Add all ingredients to a blender or food processor and blend until completely smooth.
3. Melt your chocolate in a glass bowl in short bursts in your microwave until completely melted.
4. Sprinkle slivered almonds into the base of the popsicle mould and then pour over the melted chocolate.
5. Pour the ice cream mixture and freeze.
** If you have leftover ice cream mixture, pour into a silicone loaf pan, cover and place in the freezer.