Purple sweet potato cheesecake ice cream bar with white chocolate coating These guilt-free ice cream bars are the perfect balance of refreshing and satisfying! See original recipe post on The Upside blog by Vitacost.com @vitacost https://www.vitacost.com/blog/dairy-free-plant-based-ice-cream/ Servings: 7 Ingredients: 1 cup (7 oz) cooked and mashed sweet potato (I used Japanese sweet potato to accentuate the color of the powder) 1 can (13.5 oz) coconut cream 1/4 cup lemon juice 4 Tbsp. maple syrup 1 Tbsp. sweet potato powder @suncorefoods 1.5 tsp. lemon zest For chocolate coating: 5.3 oz (150g) choice of vegan or regular white chocolate (dark chocolate goes well too!) 1 Tbsp. coconut oil (Optional) Method: 1. Wash the sweet potato and peel and cut it into about 1/2 inch rounds. Place them into a steamer and cook for 15 minutes or until they are soft enough to mash with a fork (If you don’t have a steamer you can cook them with microwave or oven). 2. Place all the ingredients into a blender and process until smooth. Taste the mixture and add more maple syrup or lemon juice if you wish. 3. Pour the mixture into ice cream moulds and insert wooden sticks. Freeze for 6 hours or until completely set. 4. Place a parchment paper on the baking sheet. Remove pops from the moulds and place them on the prepared sheet. Return to freezer while preparing the chocolate. 5. Place chopped chocolate into a small sized metal mixing bowl. Gently melt it in a double boiler. If your chocolate is not smooth enough for coating, add coconut oil. 6. Transfer melted chocolate to a tall cup or glass. Transfer pops from the freezer and quickly dip each one into the chocolate. After all the pops were dipped, place back the tray to the freezer. Before eating allow them to thaw 3-5 minutes at room temperature. 紫芋のチーズケーキバー💜 @vitacost さんのブログでレシピを公開させていただきました。 甘酸っぱい紫芋のチーズケーキアイスとホワイトチョコレートの組み合わせがとても合います♫ ホワイトチョコレートが苦手な夫にも大好評でした!