Healthy Ice Cream

Healthy Ice Cream made with sweet potatoes instead of bananas! You won’t even taste them. This recipe can be dairy-free, vegan, vegetarian, and gluten-free.

Top this creamy chocolate ice cream with a healthy caramel sauce and finely chopped dark chocolate. Try some of our other healthy ice cream flavors next like this blueberry ice cream or cashew ice cream.

Healthy Ice Cream

This isn’t your typical banana “nice cream” that has taken the internet by storm. Essentially, “nice cream” is blended up frozen bananas with a few other ingredients added and labeled as healthy ice cream.

To me, those concoctions just taste like flavored bananas with a smoothie-like consistency — not a thick and creamy ice cream texture. So today we’ve got a healthy ice cream without bananas and it actually tastes like ice cream. It’s rich, creamy, and deeply chocolate-flavored. This healthy ice cream is made with natural, wholesome ingredients and free of artificial sweeteners. It’s also very easy to make — the mixture can be whipped up and loaded into the ice cream maker in a matter of minutes!

Healthy Ice Cream doesn’t have strange, specialty ingredients — there’s no need to make a trip to a health food store. Everything can easily be found at just about any grocery store. And, there are only six ingredients needed!

So if there are no bananas in this recipe, what exactly are we using? Promise you’ll stay with me here? A sweet potato. More on this below!

Let’s start by chatting about ingredients.

Healthy Ice Cream Ingredients

• Sweet potato. This might sound unusual for ice cream, but trust me on this. Despite what you might think, no one has ever detected the sweet potato in this ice cream. The chocolate hides the flavor, while the sweet potato adds a thick, creamy texture.
• Dark chocolate chips. Dark chocolate is loaded with antioxidants and healthy fats, among other benefits. For the richest and sweetest possible ice cream, I recommend Nestle’s® 53% cacao dark chocolate morsels. For a vegan/dairy-free healthy ice cream, you’ll want to use Enjoy Life® Dark chocolate chips.
• Coconut milk. To keep this ice cream dairy-free and vegan while ensuring it’s also very creamy, I recommend canned coconut milk. I do recommend Lite coconut milk because it has a less overwhelming flavor that makes the ice cream taste more chocolate-y instead of coco-nutty. (See “quick tip” box below).
• Coconut sugar. To keep this ice cream on the more nutritious side, I use coconut sugar, which is a natural (not refined) sugar; you can read more about it here. If you’re okay with less-sweet ice cream, you can leave out the coconut sugar. Alternatively, replace it with brown sugar or add some liquid stevia (I’d start with 1/4 teaspoon). For sweeter ice cream, feel free to increase the amount of coconut sugar in the mix.
• Vanilla and sea salt. These two ingredients enhance and balancing the flavors in this ice cream.

Let’s Talk More About Sweet Potatoes

• Red and orange sweet potatoes are often mislabeled as “yams” in grocery stores, but that’s incorrect. True yams are starchier, drier, and have thick, fibrous skin. They’re also hard to find in American grocery stores.
• There are many types of sweet potatoes. I suggest avoiding tan or purple-skinned ones, known as “dry” varieties. Instead, go for orange or red-skinned sweet potatoes, which are sweeter and creamier. My favorites for healthy ice cream are Red Garnet or Jewel.
• When choosing sweet potatoes, pick firm ones without growths or discoloration, and avoid any that are soft.
• For more on sweet potato benefits, check out this roasted sweet potatoes recipe. If you want to skip the microwave, use the method in this baked sweet potatoes recipe.

Recipe Tips

• Freeze the ice cream insert ahead of time. An ice cream insert takes a good amount of time to be thoroughly frozen, which is a requirement for the ice cream to set up — otherwise, it may never reach the consistency you’re looking for.
• Chill the mixture. Depending on the quality of the blender used, the blender may warm up the mixture as it works to blend it all together. If this is the case, I’d recommend chilling the mixture for 30 minutes to an hour before adding it to the ice cream maker.

Ice Cream Maker

• For this healthy ice cream recipe, you’ll need an ice cream maker. Here’s the one I use and love.
• If you’re determined to try this recipe without an ice cream maker, here’s the method for that. The consistency isn’t quite the same, and it’s a lot of extra work, but you’ll arrive at a similar outcome.

Can I Substitute Ingredients In This Recipe?

Of course, you can always experiment and try any substitutions you’d like, but I likely won’t be able to tell you if your specific substitution will work out. I’ve only tested this recipe as written and can’t say how recipe substitutions will work out.

The most common question on this recipe is how to replace the chocolate chips. There is no substitute I know of that will work for chocolate chips. Cocoa powder won’t work the same in this recipe.

Healthy Ice Cream Dietary Concerns

• Gluten-free: While the ingredients in this ice cream are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten.
• Dairy-free: Use dairy-free dark chocolate chips.
• Vegan: Use dairy-free dark chocolate chips.
• Vegetarian: As written, this healthy chocolate ice cream is vegetarian.

More Nutritious Treats

• Healthy Zucchini Muffins made with Greek yogurt
• Chocolate Chia Seed Pudding creamy pudding made with chia seeds
• Gluten-Free Pumpkin Cake with chocolate chips
• Healthy Cookie Dough Cups with a cashew “cookie dough”
• Healthy No-Bake Cookies chocolate oat cookies

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4.96 from 24 votes

Healthy Chocolate Ice Cream

By Chelsea Lords

Healthy Ice Cream made with sweet potatoes instead of bananas! You won’t even taste them. This recipe can be dairy-free, vegan, vegetarian, and gluten-free.

Prep Time: 25 minutes minutes

Chilling Time: 2 hours hours 45 minutes minutes

Total Time: 3 hours hours 10 minutes minutes

Servings: 10 servings

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 large sweet potato (~1 pound; 500g)
• ▢ 1 bag (10 oz.) dark chocolate chips (I use Nestle's 53% cacao dark chocolate morsels) Note 1
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
• ▢ 1/4 cup coconut sugar (or light brown sugar)
• ▢ 1 can (13.66 oz.) lite coconut milk (I use Thai Kitchen)

Instructions 

• SWEET POTATO: Wash and scrub the sweet potato. Pierce several times with a fork. Place on a microwave-safe plate and cook for 5 minutes; flip and microwave for another 5 minutes or until very tender. Set aside and allow to cool.
• CHOCOLATE CHIPS: Meanwhile, place the bag of chocolate chips in a microwave-safe bowl and heat in increments of 20 seconds, stirring in between each increment for 15 seconds until smooth and melted. Add the melted chocolate to a large blender jar (use a spatula to scrape every bit of chocolate from the bowl). Add in the coconut sugar, vanilla, and sea salt.
• SWEET POTATO CONT.: When the sweet potato is cool enough to touch, remove the skins and THOROUGHLY mash the potato with a fork. Pack into a measuring cup to get exactly 3/4 cup (180g). Add to the blender along with the canned coconut milk.
• BLEND: Place the lid on the blender and blend on high for at least 1 minute or until ingredients are completely smooth and incorporated. If the mixture is warm, put in the fridge for 20-30 minutes.
• CHILL: Use a spatula to scrape every bit of the mixture from the blender into an ice cream maker and prepare according to the manufacturer's directions. (I have a Cuisinart and it took about 30 minutes to get to a soft-serve consistency.) Transfer and smooth into an even layer in an airtight container. Place in the freezer to continue firming up, about 2-3 hours or over-night. (We like it best the next day!)
• NO ICE CREAM MAKER: If you don't have an ice cream maker, it will still work just a little more effort. Place the mixture in an airtight container in the freezer. Stir every half hour for 3-4 hours or until the mixture is ice cream consistency.

Recipe Notes

Note 1: Use dairy-free chocolate chips if you want this ice cream to be vegan and/or dairy-free.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 183mg | Potassium: 334mg | Fiber: 2g | Sugar: 16g | Vitamin A: 6438IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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