So… Let’s just say that Summer in Portugal has been a little shy this year. We’ve had cold, rain and crazy winds ever since I can remember now.
If, by any chance, you don’t know Portugal, let me just tell you we are known for having +320 days of sun each year. We are super used to it and if we have two or three cloudy days in a row, we start feeling grumpy, frustrated, and blaming the weather for everything (yup, we do that, sorry!).
Anyways, and thank God!, since last week we’ve been having a few sunny days, some of them quite hot!
That insantly takes me to ice cream land, salads galore and all things crunchy and fresh.
I’m usually not a fruity ice cream kind if girl. I die over vanilla, caramel, coffee, hazelnut and hearty, nutty flavours like those.
For a few weeks now, I’ve been delaying this idea. Making icecream out of roasted sweet potatoes. It just made sense for me. Soft, sweet and caramelized sweet potatoes turned into the most luscious iceDREAM!
To this, I added some spices – hello CHAI! – and, of course, some chocolate chunks, ’cause… Why not chocolate chip everything?!
So here it is, an easy-peasy ice cream you can make without the fuss of specific utensils and crazy churning hours. Plus, it is vegan, refined sugar free, and uses only natural, non-processed ingredients.
Use the last step if you prefer a soft-serve version or pop it in the freezing and simply enjoy!
Chocolate Chip Chai Ice Cream
Ingredients:
250 gr baked sweet potatoes, baked whole and scooped out the inside
6 soft Medjool dates
1/2 cup almond milk, other plant milk or this cheaper alternative
1/2 teaspoon cardamom powder
1/2 teaspoon cinnamon powder
1 pinch grated nutmeg
1 pinch sea salt
50 gr dark chocolate
Method:
1. Previously bake 2-3 medium sweet potatoes on a 180ªc oven for about 45min or until tender when poked with a fork.
2. Scoop the sweet potatoes and blend well with dates, milk, spices and salt.
3. Chop the chocolate and add it to the mix, folding gently only to incorporate.
4. Transfer the blend to a container and freeze it for, min, 4 hours, until it’s frozen and ready to eat!
5. If you prefer a soft serve consistency or your freezer is *super* cold, cut the ice cream (after frozen) in rough cubes and blend it again, for a creamier version of this dreamy, spicy ice cream!
with love,
Joana
