Ingredients
Equipment
Method
- Bake your sweet potato: Preheat oven to 400°F and with a fork poke several holes all around the skin of the sweet potato. Place on a lined baking tray and bake for 45 minutes, or until you are able to press a fork all the way through the centre. Let it cool completely.
- Once cool, peel away the skin from the potato and mash the soft flesh in a bowl with a fork. Transfer to the bowl of a food processor or high-speed blender.
- Add all remaining ingredients to the food processor. TIP! Sift your cocoa powder through a fine mesh sieve before adding as it is notoriously clumpy and we don't want cocoa clumps in your ice cream!
- Blend on high speed until it forms a smooth liquid mixture. You may need to stop once or twice to scrape down the sides.
- Pour into a loaf tin, smooth into an even layer and freeze for 2 hours, stirring every 30 minutes to ensure even freezing. Serve with your favorite toppings and ENJOY!
Video
Notes
If you don't have access to sweetened condensed coconut milk you have 2 other options:
- Make it yourself: Add 1 can of full-fat coconut milk to a small saucepan with about ½ cup granulated sweetener of choice. Simmer on medium-low heat for about 30-45 minutes (or longer possibly) until the milk has reduced by about half and is creamy, thick and syrupy. Let cool before using.
- Coconut cream + maple syrup: Refrigerate a can of full-fat coconut milk or coconut cream until theres a thick, firm layer of cream at the top. Use ½ cup plus ¼ cup of maple syrup in the recipe.