Becoming Sugar-Free ~ Sweet Potato Ice Cream

My nephew Taevan is a huge fan of dairy-free coconut ice cream, but it can cost up to nine dollars a pint. I was determined to figure out a recipe that would keep him happy and keep our shopping budget in check. Chocolate is a source of phenylethylamine (PEA), which prevents the reuptake of dopamine and norepinephrine, similar to the mechanism of action provided by attention-deficit/hyperactivity disorder (ADHD) medications. In fact, some people report that enjoying sugar-free chocolate may decrease the symptoms of ADHD. As someone diagnosed with ADHD, I sure find it helpful!

Ingredients:

1 cup mashed roasted sweet potato

1 cup full-fat coconut cream (see Tip)

½ cup coconut butter (or coconut oil if unavailable)

½ cup cocoa powder

¼ to ½ cup yacón, honey or coconut nectar (or ½ teaspoon chocolate-flavoured liquid stevia; see Tip)

1 teaspoon pure vanilla extract

¼ teaspoon unrefined pink salt

2 tablespoons chocolate

collagen or other protein powder (optional)

½ teaspoon cinnamon (optional)

1 tablespoon lucuma powder (optional)

Fresh berries or unsweetened shredded coconut, for garnish

Directions:

1. In a blender, combine the mashed sweet potato, coconut cream, coconut butter, cocoa powder, yacón, vanilla, salt and collagen, cinnamon and lucuma powder, if using. Blend until fully combined and smooth. Taste and adjust the sweetness, if desired.

2. Pour into a 4-cup container or bowl, cover and freeze for 2 hours or until completely frozen.

3. To serve, remove from the freezer and let come to room temperature. The ice cream will melt to a creamy soft serve texture, but don’t let it melt too much.

4. Scoop into bowls and serve with fresh berries or shredded coconut, if desired.

Tips:

1. If using coconut milk, place a can (14 ounces) of full-fat coconut milk in the fridge overnight. Scoop out the solid coconut cream. Use the coconut water in smoothies and other recipes.

2. Coconut nectar is permitted if you are on the slow breakup plan and can tolerate sucrose.

Makes 3 cups.

No Sugar Added Option: Use liquid stevia.

Vegan Option: Use liquid stevia and vegan protein powder. Omit the honey.

This recipe can be found in my 4th book, Becoming Sugar-Free on page 282.

Grab your copy here!