Yes, it’s real. Yes, it’s dreamy. And YES, it’s made with sweet potatoes! 🙌
This Japanese Sweet Potato Chocolate Ice Cream is creamy, rich, and loaded with health benefits—all without the sugar crash.
Ingredients:
60g boiled / steamed sweet potato (purple or orange sweet potato)
2–3 soft dates
2 tbsp cocoa powder (unsweetened)
1 tbsp 100% natural peanut butter
2 tbsp coconut cream
~100–120 ml coconut milk
Dark chocolate chips (optional)
Steps:
1. In a blender, add boiled / steamed sweet potato, dates, cocoa powder
peanut butter, coconut cream, and some coconut milk.
2. Blend until smooth, adding milk as needed for creamy texture.
3. Stir in dark chocolate chips if using.
4. Transfer into a container, layer with Cling wrap.
5. Cover, seal, and freeze for 4–5 hours.
6. Scoop and enjoy creamy, rich chocolatey goodness.
🍦 Why you’ll love it:
🥄 Only ~185 kcal per serving
💪 High in fiber & good fats
🫶 Naturally sweet, kid-approved
❤️ Heart + gut-friendly
🔥 Anti-inflammatory & weight-loss friendly
Blend. Freeze. Scoop. Indulge—without the guilt.