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4-Ingredient Chocolate Fudge Brownie Ice Cream

A moreish chocolate treat that is vegan, gluten-free and free from refined sugar.
Prep Time 30 minutes


  • 8 dates
  • 100 g good quality dark chocolate
  • 400 g sweet potatoes
  • 2 heaped tablespoons cocoa powder
  • Optional: desiccated coconut if you can tolerate them, crushed dry-roasted pistachios or almonds


  1. Soak the dates in cold water for 30 minutes.
  2. In the meantime, peel and dice the sweet potatoes. Boil them for 10-15 minutes, until cooked.
  3. Drain them and leave them side to cool.
  4. Stone the dates and blend them in a food processor.
  5. Chop and melt the dark chocolate in 10 second blasts in the microwave.
  6. Add the sweet potatoes and blend again.
  7. Transfer to a freezer-safe dish. Fold in the melted chocolate and cocoa powder.
  8. Cover and freeze for a couple of hours or until firm.
  9. Mould into scoops (small for truffles or larger for ice cream) and freeze again for at least four hours.
  10. Serve with coffee and if you wish, top with desiccated coconut or crushed nuts.
  11. Alternatively, to turn regular ice cream into Ben & Jerry’s Chocolate Fudge Brownie ice cream, chop into small cubes and sprinkle over chocolate ice cream.