Superfood “Cheesecake” Ice Cream Pops
Prep Time
10 mins
Cook Time
50 mins
Chill time
6 hrs
Total Time
7 hrs
Servings: 7
Calories: 355 kcal
Ingredients
Ice cream
- 1 cup sweet potato peeled, steamed & mashed*
- 13.5 oz. coconut cream
- 1/4 cup lemon juice
- 4-5 Tbsp. maple syrup
- 1 Tbsp. Suncore Organic Purple Sweet Potato Supercolor Powder
- 1-1/2 tsp. lemon zest
White chocolate
- 5.3 oz. white chocolate
- 1 Tbsp. coconut oil if needed/optional**
Optional garnish
- 1/4 tsp. Suncore Organic Purple Sweet Potato Supercolor Powder plus more if desired
Instructions
Ice cream
-
In blender, combine all ice cream ingredients until smooth. Taste mixture and add more maple syrup or lemon juice if desired.
-
Pour mixture into ice pop molds and insert wooden sticks. Freeze for 6 hours or until completely set.
White chocolate
-
Line baking sheet with parchment paper. Release frozen pops from molds and arrange on prepared sheet. Return to freezer, then prepare chocolate.
-
In metal mixing bowl, gently melt white chocolate using double boiler. **Tip: If chocolate isn’t smooth enough, add coconut oil.
-
Pour melted chocolate into a tall cup or glass. Dip the tops of each ice cream bar into the white chocolate. Once dipped, return pops to tray and freeze.
Optional garnish
-
Add sweet potato powder to the leftover white chocolate and mix well. Drizzle onto ice cream bars.
Recipe Notes
- *Use Japanese sweet potato to accentuate the color of the powder.
- Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Superfood “Cheesecake” Ice Cream Pops
Amount Per Serving (1 g)
Calories 355
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 23g115%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 5mg2%
Sodium 33mg1%
Potassium 332mg9%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 19g21%
Protein 4g8%
Vitamin A 2703IU54%
Vitamin C 6mg7%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.