As promised, here is another delectable ice cream recipe. I wanted to leave everybody with one more Christmas post before the holiday and I decided on ice cream…why not?! Gotta be my favorite EVER and so Christmasy too! Check out my secret sweetening ingredient too, to cut down on sugar.
A delicious vegan ice cream that is perfect for the holidays…or really anytime of the year!
Recipe: Serves 2
Gluten-free
Ingredients:
3 cups regular unsweetened low-fat coconut milk (I used the carton kind, but for a creamier version you can replace part of the milk with the cream from the top of the full-fat coconut milk in a can)
1/4 cup + 2 tablespoons organic sugar (adjust to your desired sweetness)
1/2 cup cooked and mashed sweet potato
1 teaspoon vanilla extract
2 1/2 tablespoons raw cacao chocolate powder
2 tablespoons crushed peppermint candy (adjust to your preference)
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
Tip: If you want a creamier ice cream, sub about a 1/2 cup or so of the coconut milk with coconut cream from a can (from the top of the can).
Directions:
Combine the cooked potato, milk and chocolate powder into a blender and pulse until creamy and puréed. Pour into a small pot, add the sugar, cornstarch, salt and 1 tablespoon of the peppermint candy and whisk very well. Turn the heat to medium. As soon as it starts to simmer, whisk continuously for 1 minute until it starts to thicken. Remove from the heat and whisk in the vanilla. Pour into a sealed plastic container and chill in the fridge for at least 2 hours. Make sure it has completely chilled before pouring into your ice cream maker. Mine took about 15 minutes in the machine. About a minute before it looks like it is done, add in the remaining peppermint as it is churning. Add more if desired. Chill in freezer until desired consistency.
If you don’t have an ice cream maker, you could make these as popsicles. Or, you can just place the chilled (from the fridge) ice cream base into the freezer and follow these steps here. Keep in mind, the consistency won’t be quite the same as with an ice cream maker, but it still will be yummy!
Nutrition: 352.5 calories/ 7.5g fat/ 2.5g protein/ 72 carbs (This is based on a larger serving of a cup or so than the wimpy 1/2 cup serving labeled on commercially produced ice cream…who just eats 1/2 cup of ice cream?! If you do, the nutrition data will be less of course)
ENJOY!!
You think this looks good….try my other dessert with these flavors….Chocolate Peppermint Shortbread!
