I scream, you scream, we all scream for ice cream! The incomparable Marleen Visser of sweet & veggie food blog Share Love Not Secrets shares her last recipe of the year – a little holiday treat for the vegan sweet tooth ♥ So start your new year off right and treat yo’self!

Vegan Chocolate Sweet Potato Ice Cream topped with Salted Almonds

*for 6 large scoops

What you need:

• aluminum foil
• food processor (or blender)
• ice cream maker (or blender)

Ingredients

• 1 sweet potato
• 400ml coconut milk
• 4 tbsp agave syrup (or other liquid sweetener)
• 1 tsp vanille extract
• 50g cocoa
• pinch of sea salt Toppings:
• 25g shaved almonds
• 1 tsp olive oil
• sea salt

Directions

1. Preheat oven to 200°C.
2. Poke the potato with a fork, wrap in aluminum foil and bake in the oven for 45-60 minutes.
3. Allow the sweet potato to cool.
4. Mix the sweet potato with the coconut milk, agave syrup, vanille extract and the sea salt in a food processor or blender until it becomes an even mixture. Sift the cocoa over the mixture & mix well.
5. Using an ice cream maker – prepare the ice cream according to the instructions of the ice cream maker. Scoop the ice cream from the ice machine into an air-tight freezer box and leave it in for at least 2 hours.
6. Without an ice cream maker – pour the mixture into an air-tight freezer box and freeze it. After half an hour, break the ice crystals (ideally with a hand blender, using a fork for the sides). Repeat 3-4 times until the ice cream has become creamy. Then leave it in the freezer for another 7-8 hours.
7. Roast the almond in a dry pan until they are lightly toasted. Let the almonds cool, then stir in the olive oil and sea salt. Serve the ice cream with the salted almonds as a topping.

 Happy New Year!