Monday, July 23, 2012

chocolate sweet potato ice cream


If you spend any time looking at food on the Internet -- or all your time, it seems, if you're me! -- you've seen the 2, 3, or 4 ingredient ice cream made from frozen bananas.  This recipe or a variation is popping up all over blogs and websites, not mention taking over Pinterest! 

My sister made it yesterday, and my kids loved it.  It was creamy and sweet and ice creamy.  

So, what's the problem?

Bananas are the only fruit that I can't stand.  It's not like a little bit of dislike.  It's full-on disdain.  When people say, "Taste this ____, you can't even taste the bananas."  I can.  And I don't like it.  Whatever the ____ is.

However, I was starting to feel left out of a hot new trend.  What could the banana-averse crowd do?  How about sweet potatoes?  They work in my chocolate shake, maybe they could work here, too.

I baked up three sweet potatoes until they were soft through.  Then I removed the skins, sliced them thin and froze them.  

From there it was into the food processor with some sunflower seed butter, cocoa and a little non-dairy milk to thin it out. (I used So Delicious vanilla coconut milk beverage.)  

Evan had two bowls, including dipping strawberries in it, for breakfast.  Casey had a big bowl, and I did, too.  Steve was not as a big a fan.

Although the banana version is probably preferred by many folks, the sweet potato version had a great consistency and flavor.  We will definitely make it again.  (Plus in my mind, it's always a bonus if you can start the day with a vegetable.)

I shared this recipe at Gluten-free Fridays, Eat, Make, Grow, Allergy Friendly Friday, Allergy Free Wednesday and Slightly Indulgent Tuesday.
 

Four Ingredient Chocolate Ice Cream (with Sweet Potatoes)
Makes 6 servings

Ingredients:

3 baked sweet potatoes
3-4 tablespoons sunflower seed butter
2-3 tablespoons cocoa
4-6 tablespoons non-dairy milk beverage

Preparation:

Peel and thinly slice sweet potatoes.
Freeze in a thin layer on a parchment-lined baking sheet.
Once frozen, transfer sweet potato slices in batches to food processor.  Add enough of the nondairy milk (a tablespoon or so per batch) to make the sweet potatoes smooth and ice creamy.
Transfer all sweet potato mixture back to the food processor and add sunflower seed butter and cocoa.  Process until thoroughly combined.  Eat like soft serve immediately or freeze for later.

Suggestion:  Freeze extra portions in muffin papers, then transfer the frozen ice cream "muffins" to a freezer safe container.  Thaw each serving as needed. 

Happy Cooking!
Kim

Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

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4 comments:

  1. This sounds great! Even though I love bananas, I'd love to try out this variation. It reminds me of the vegan chocolate pudding I make with canned pumpkin.

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  2. I developed a recipe for vegan ice cream for my vegan friends. They aren't allergic to soy, so I used tofu. My non-vegan husband and friend didn't even suspect it wasn't my "real" chocolate ice cream. If someone turns up with a soy allergy, I'll give this version a try. I might anyway, just because it's a good way to get some extra nutrition and antioxidants!

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  3. I love bananas, but my oldest son shares your same feelings :) LOL He can taste the banana in anything :) Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) We are building a great set of gluten free recipes so far! Its making my meal planning easy :) How about yours? See you next Friday! Cindy from vegetarianmamma.com

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