As soon as summer approaches, one can't help but think about savoring a


delicious bowl of ice cream!

We therefore offer you a healthy chocolate caramel ice cream with an extra chocolate sauce. Adding a touch of caramel to the recipe is perfect for a gourmet flavor, while bringing an element of pleasure to your dessert.

This recipe is also ideal for serving in an ice cream sandwich.

As usual, our ice cream is vegan, gluten-free, and free of the top ten allergens.

Additionally, the recipe was published on the Salut Bonjour website. Here is the link:

Preparation time: 15 minutes

Cooling time: 30 minutes with an ice cream maker or 2 hours in the freezer

Yield: 900ml (30oz)


  • 140g (3/4 cup) sweet potato or squash, cooked
  • 400ml (1 can) light coconut milk
  • 235g (1 1/4 cups) dark chocolate
  • 5ml (1/2 teaspoon) natural vanilla extract
  • 2.5ml (1/4 teaspoon) salt
  • 30ml (2 tablespoons) cocoa powder
  • Maple syrup, date puree, or other sweetener (to taste)


  1. Bake the sweet potato in the oven at 400°F (180°C) for 20 minutes, or microwave for 4 minutes, turning halfway through cooking.
  2. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each cycle until melted.
  3. In a blender or food processor, blend all ingredients until smooth and let cool, or refrigerate to speed up the process.
  4. With an ice cream maker: Set the ice cream maker to the gelato cycle and churn according to the ice cream maker's manual. Transfer to a container and let set overnight or enjoy immediately.
  5. Without an ice cream maker: Transfer the mixture to a container and place it in the freezer. After 30 minutes, stir, making sure to scrape the sides. Repeat as needed until the mixture sets (soft-serve ice cream texture). Let set overnight.

Note: If using semi-sweet dark chocolate, you can omit adding additional sweetener. If using high cocoa content dark chocolate (70% and higher), you can sweeten with maple syrup, date puree, sugar, etc. Essentially, use whatever you have on hand!

The sweet potato is imperceptible in this recipe and with its undeniable contribution of beta-carotene (vitamin A), vitamin C, and fiber, it adds smoothness and creaminess to the ice cream. It can easily be substituted with any squash, but butternut squash or acorn squash will give the best results.

Naturally sweetened, this ice cream is egg-free, dairy-free, and above all, guilt-free.


  • 100g (1/2 cup) sugar
  • 30g (2 tablespoons) margarine or butter  
  • 400ml (1 can) full-fat coconut milk (use only the cream part, which is the hardened top layer after refrigerating overnight)  
  • A pinch of fleur de sel or 1/2 teaspoon lemon juice if desired


  1. Place the sugar and butter in a saucepan and heat over medium heat. Stir as needed to prevent hot spots.

  2. Heat the coconut cream gently in another pan at the same time.

  3. Once the caramel is a deep amber color, slowly add the coconut cream while stirring with a whisk.

  4. Simmer for 5 minutes until desired thickness. Add fleur de sel and lemon juice if desired.

  5. Pour into a jar and let cool.

Note: Clean utensils are the key to success. 


  • 25g (3 tablespoons) cocoa powder  
  • 45ml (3 tablespoons) maple syrup  
  • 15ml (1 tablespoon) water   

Mix everything together with a whisk.

Thao Nguyen