Since I am Italian ice cream has always had a special place in my heart and when I gave up dairy not having ice cream anymore was definitely the toughest part (back in those days you can only find soya base ice cream as a dairy free option, now luckily there are an incredible array of different plantbased alternatives to traditional ice cream. I have tried probably all of them and although they are all delicious how can you beat a chocolate ice cream that actually pack 1 of your 5 a day? Yes you have heard right, I have sneaked in some sweet potatoes and I promise it makes the ice cream taste even more delicious! As usual you can decide how much sweetener you want to add and if you don’t have date nectar you can also maple syrup, agave or honey.
1 cup of cooked sweet potatoes
½ cup of cashew soaked in water for at least 8 hours ( I normally soak mine the night before)
1 cup of almond milk ( for this recipe you want to use a very creamy non dairy milk, so I would avoid rice or oat milk)
3 tablespoon of raw cacao powder
5 tablespoon of date syrup
1 teaspoon of cinnamon
The night before soak the cashew in a bowl with plenty of cold water.
To cook the sweet potatoes juts peel them and chop them into chunks and steam them until nice and soft. Leave them on one side to cool.
Drain and rinse the cashew and place them in a blender and add all the other ingredients.
Blend until super smooth and creamy. Cover a baking tin with parchment paper (so the ice cream will not stick to the bottom). Pour the mixture onto the tin and place it in the freezer for at least 2 hours.
Take the ice cream out of freezer at least 20 minutes before serving. Scoop it out into a bowl and top with coconut chips, cacao nibs or your favourite toppings.