It might sound like an oxymoron, but dairy free ice cream is actually quite tasty! Many people are sensitive to dairy and although it is a good source of calcium, it is not the only source. Dairy is high in saturated fats which contribute to cardiovascular disease and also contains synthetic hormones, antibiotics and pesticides. By cutting out dairy, many people have reported relieve from constipation, acne and endometriosis. This recipe also contains dark chocolate which is full of antioxidants and can improve cognitive function and lower blood pressure and risk of cardiovascular disease. It does contain sugar though so should still be eaten in moderation. By making your own ice cream you are also avoiding additives found in the store bought kind (like paint solvents and chemicals used in head lice formulas)! Try the recipe below!
• Roast your sweet potato in the oven at 400F. This is the preferred method as roasting brings out more flavour. Simply wash and scrub your sweet potato, then poke a few holes in it, set it on a baking tray lined with parchment paper and pop it in the oven for roughly 45-60 minutes. The larger the potato, the more time it will need to roast. You literally do not need to do anything else. You don't even need to wrap it in foil. Just simple pop in the oven. You will know it's done when it's super soft and you can simply poke your fork into it. Alternatively, you can peel your sweet potato and boil it, which may take only 20 minutes, but roasting is best and more flavourful.
• Once your sweet potato is roasted, set aside and let it cool.
• Once cool, remove sweet potato from skin and mash it really well with a fork.
• Measure out 3/4 cup worth of sweet potato and add it to your blender with the coconut milk, vanilla and salt. Don't blend yet.
• Over a double boiler, melt chocolate chips until nice and smooth. If you don't have one of these you can just melt it slowly in a pot....messy but it works!
• Add melted chocolate to your blender and blend ingredients on high until smooth and no chunks remain. Taste test it at this point and feel free to add in some maple syrup or coconut sugar if you'd like it sweeter. Feel free to experiment with adding in other ingredients at this point (nuts, peanut butter etc).
• Pour into a container or bowl and store in the freezer for roughly 2 hours or overnight until completely frozen.
• To serve - remove from freezer and let the ice cream come to room temperature. It actually starts to melt quite quickly and becomes this super creamy soft serve texture. Don't let it melt too much!
• Scoop into ice cream bowls and ENJOY!!
Lucy is a Registered Holistic Nutritionist and Personal Trainer with a thirst for good food, fitness, cats, travel and adventure!