Yep ~ Magic mousse. Ice-cream that turns to a mousse as it melts! pretty cool huh?
It is also free from nuts, refined sugar, fillers, emulsifiers, preservatives, dairy, colours and some other ingredients you often find in a tub of ice cream these days. It is also filling yet light with some beautiful complex carbohydrates, vitamins and minerals from the sweet potato. The coconut yoghurt provides a gentle hit of probiotics minus the dairy and the cacao powder adds a fair whack of antioxidants too!
I love to flavour mine with certified therapeutic grade essential oils. Less is more as these pure plant-derived ingredients are SUPER potent. My aim is always WHOLE plant-based ingredients but to achieve this strong and delicious flavour in this recipe, exchanging fresh OJ with a few drops of essential oil keeps the mixture thick and creamy! You can also try using peppermint, rose and ginger CTG essential oils in this mousse. All are freeken yum!
3 cups (450g) sweet potato, peeled and diced
¼ cup (65ml) coconut yoghurt (you can replace this with coconut cream – I have a great coconut yoghurt recipe here though)
¼ cup (65ml) maple syrup (replace with stevia drops if you like although I prefer the real thing!)
⅓ cup (50g) cacao powder
1 teaspoon vanilla powder (replace with fresh vanilla bean if you cannot find powder)
1 pinch salt
TO SERVE (all optional baby!)
2 teaspoons orange zest
1 teaspoon cacao nibs
1 stalk fresh rosemary (decoration – not going to be tasty to eat!)
Line a metal slice tin with baking paper and place in the freezer.
Steam sweet potato until soft. Combine steamed sweet potato with all remaining ice-cream ingredients in a blender or food processor. Process until smooth.
Pour mixture into baking paper-lined tray and place in the freezer for minimum 4 hours to set.
Remove from the freezer, break into chunks, add to your food processor and blend until smooth.
Scoop into bowls, top with your choice of toppings and serve immediately.