Creamy Milky Homemade Chocolate Ice Cream (minus the cream & milk!)


This is hands down one of the best desserts I have ever made!

It is just so friggin’ good and I’m sooooo excited to finally share the recipe with you. 

With all the banana ice cream recipes popping up on the internet, I gotta say, they don’t really excite me that much. 

I’ve made them a hand full of times, and even though they are satisfying and delicious, I really wanted something more creamy and rich and didn’t freeze into an awkward block in the freezer. If you’ve made banana ice cream before, you know what I mean!

But if you’re craving chocolate and want something more decadent, let’s dive into this recipe and breakdown the one secret ingredient that takes this treat to a whole other level. 

Sweet potato. 

Yes… this recipe contains creamy sweet potato and I PROMISE you, you would NEVER even know it. 

I was unsure when testing this recipe if it would even work and come together the way I had imagined in my head, but it worked like a charm. 

In fact, the texture of this ice cream resembles a creamy and milky soft serve ice cream, minus the cream and milk! 

Bottom line, you gotta try it for yourself and I want feedback. I love hearing from all of you about your recipe experiences. 

The true test will be when you have your family try it. Don’t even tell them what’s in it. Just watch their eyes light up with chocolatey joy and pleasure and ask for seconds!

The best part is, this recipe is chalk full of beta carotene, vitamin A, antioxidants, magnesium, healthy fats and B vitamins. Plus, it contain no dairy, gluten or added sugar.

Ladies, this is probably the ultimate PMS dessert to indulge in. It’s perfectly sweet and contains blood sugar stabilizing carbs. It’s  the perfect indulgence for those sugar cravings and you and I know how intense those can sometimes be! 

In fact, if you’re suffering with PMS cramps, the magnesium rich chocolate in this recipe will help with that too. Magnesium helps to soothe cramping and ease muscle tension. Bonus! 

Oh and the best part is, you don’t even need an ice cream maker. This can all be done simply with your blender 🙂 

Now go make this incredible treat for you and your family this weekend. 

You can thank me later!

Creamy Chocolate Ice Cream
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  1. ¾ cup roasted sweet potato, mashed
  2. 2 cups canned coconut milk (I used full fat. Shake cans really well before opening)
  3. 1½ cups mini chocolate chips, melted (I used Enjoy Life brand. They are dairy free)
  4. 1 scoop Organic Whey Chocolate Protein Powder (I used Progressive brand. This ingredient is optional)
  5. 1/2 teaspoon ground vanilla bean powder or extract
  6. ¼ teaspoon sea salt
  1. Roast your sweet potato in the oven at 400F. This is the preferred method as roasting brings out more flavour. Simply wash and scrub your sweet potato, then poke a few holes in it, set it on a baking tray lined with parchment paper and pop it in the oven for roughly 45-60 minutes. The larger the potato, the more time it will need to roast. You literally do not need to do anything else. You don't even need to wrap it in foil. Just simple pop in the oven. You will know it's done when it's super soft and you can simply poke your fork into it.
  2. Alternatively, you can peel your sweet potato and boil it, which may take only 20 minutes, but roasting is best and more flavourful.
  3. Once your sweet potato is roasted, set aside and let it cool.
  4. Once cool, remove sweet potato from skin and mash it really well with a fork.
  5. Measure out 3/4 cup worth of sweet potato and add it to your blender with the coconut milk, protein powder, vanilla and salt. Don't blend yet.
  6. Over a double boiler, melt chocolate chips until nice and smooth.
  7. Add melted chocolate to your blender and blend ingredients on high until smooth and no chunks remain. I didn't add any sugar to this recipe as I found it to be perfectly sweet. Taste test it at this point and feel free to add in some maple syrup or coconut sugar if you'd like it sweeter.
  8. Pour into a container or bowl and store in the freezer for roughly 2 hours or overnight until completely frozen.
  9. To serve - remove from freezer and let the ice cream come to room temperature. It actually starts to melt quite quickly and becomes this super creamy soft serve texture. Don't let it melt too much!
  10. Scoop into ice cream bowls and ENJOY!!
  1. *I like to roast about 2-3 sweet potatoes throughout the week to have on hand for recipes and meals. This makes it easy to whip up this recipe or to enjoy along side chicken breast or even poached eggs.
  2. * Feel free to top you ice cream with fresh berries, shredded coconut or just enjoy as is.
Holistic Wellness


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Blueberry Chocolate Chip Almond Butter Bars

You know I’m a fan of quality. 

Even when my schedule gets crazy busy, like it has these past 2 months, cooking real, whole, quality foods is important to me. I refuse to run out and grab fast food just because my schedule is busy. 

Now don’t get me wrong, grabbing a whole roasted chicken from whole foods or picking up something from their prepared food bar like some mashed ginger sweet potato or garlicky green beans does come in handy. That’s fast food to me, but the healthy kind, and I’m totally ok with it. What I mean is grabbing something unhealthy and low quality. It’s important that I carve out time in my day to prepare something fresh, delicious and healthy. 

It’s a good thing my boyfriend is a great cook too, as he can take over on the nights I just really don’t have time! 

It’s the same thing when it comes to baking. I love baking and experimenting with recipes that I can share with you! I actually start to go a little crazy if at the end of the week I haven’t cooked up or baked something new. Cooking and baking to me is down time. It’s my personal, relaxing, quiet time to just play in the kitchen. I need it in my life!

Enter these delicious bars! They made my week 🙂 They were easy, delicious, healthy and completely gluten and dairy free. 


This time of year is fun to bake as I send my boyfriend off to work with many treats for him and his clients. They ALL get eaten… and fast! 

I adapted this recipe from the recent Paleo Mag. Their Thanksgiving and Holiday recipes were amazing! 


Blueberry Chocolate Chip Almond Butter Bars
Serves 8
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 1/4 cup coconut oil, melted
  2. 1/3 cup raw almond butter
  3. 1/4 cup maple syrup
  4. 1 egg
  5. 1 tsp ground vanilla bean or extract
  6. 1 tsp ground cinnamon
  7. 1/2 tsp sea salt
  8. 2 cups almond flour
  9. 3 tbsp coconut flour
  10. 1/2 tsp baking soda
  11. 1 cup fresh or frozen blueberries
  12. 1/4 cup Enjoy Life mini chocolate chips (optional)
  1. Preheat oven to 350F.
  2. In a large bowl, add melted coconut oil. Whisk in almond butter, maple syrup, egg, vanilla, cinnamon and salt.
  3. Add in almond flour, coconut flour and baking soda. Mix together until well combined.
  4. Add the chocolate chips and mix again to incorporate.
  5. Pour the mixture into an 8x8 baking dish/brownie pan prepared with parchment paper. Smooth out the batter and gently press down into the pan.
  6. Scatter blueberries on top and gently press them into the batter with your hands so they are not rolling around.
  7. Bake in the oven for 25 minutes.
  8. Let cool in the refrigerator for at least 1-2 hours before serving.
Holistic Wellness
Happy Holiday Baking!

Samantha xo


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