Sweet Potato Chocolate Pudding Ice Cream Bites
Jul 31, 2024, Updated Oct 18, 2024
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If you know me, you know I love to find simple ways to add little nutrient boosts to foods that you, your kids, and your whole family already love. This recipe is an easy way to merge something sweet and delicious (hello, ice cream) with a nutritious, vitamin-packed ingredient (looking at you, sweet potato!). I think it will be a hit!
Why I love this recipe
I love ice cream. I love pudding.
(Okay, I love most desserts, actually. Except strawberry ice cream. No. Thank. You.)
A good old fashioned sweet treat is hard to beat.
That being said, I also love nutrition! Finding a simple way to pack in some added nutrition to a dessert I know everyone in my family will love is an automatic win for me.
MOST kids do not eat enough fruits and veggies on a daily basis. So it’s never a bad idea to add some into a treat they’re more likely to eat.
Sweet Potato Chocolate Pudding Ice Cream Bites
That name is quite a mouthful! But I have to call it that because you really can serve it as a pudding or as ice cream bites. And the ice cream bites have that rich creaminess that makes you think of pudding. Whatever you’re in the mood for, this recipe can be. Plus, bonus points for the fact that it’s pretty much as simple as cooking sweet potatoes!
Ingredients Needed
All you need is:
- 2 large sweet potatoes (about 1.5 lbs)
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 2 tbsp almond butter
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Optional: 2-4 tbsp milk to thin if you’re making pudding!
How to make this recipe
- Cook sweet potatoes until soft (I poked and microwaved mine for about 7 min).
- Get out a high power blender or food processor.
- When sweet potatoes are cool enough to handle, scoop all flesh into the blender.
- Add remaining ingredients (except milk) and blend until fully blended.
- To serve as pudding: Slowly add milk and blend until desired consistency is reached. It will thicken a bit in the fridge. Spoon into small jars and refrigerate, covered, until serving.
- To make ice cream bites: use a spatula to transfer the mix to a large ziplock bag. Cut a bottom corner off so you can pipe out the mixture like frosting. Line a small baking sheet with parchment paper. Squeeze bite size drops onto the tray and freeze for at least 2 hours. Serve or transfer to a storage container to store for longer in the freezer. (Otherwise they will get freezer burn!)
Recipe FAQs
Can I use something else besides sweet potato?
Actually, yes! You can swap sweet potato for avocado and make a pudding/mousse. That would be another nutrient packed way to jazz up a classic dessert! I have a recipe for it that, try it here!
What can I serve this with?
If you opt to serve this as a pudding, you could sprinkle in a couple mini chocolate chips or serve it with berries or banana slices as a fun dessert. I like to eat the ice cream bites on their own, but they could easily be an afternoon snack paired with a glass of milk or some fruit!
I can’t decide! Should I do it as ice cream bites, or pudding?
My personal favorite is the ice cream bites. Sometimes you just want a bite of something sweet after a meal and these are PERFECT for that!
Expert Tips
Did you know that you can microwave sweet potatoes and cut the cooking time by quite a bit? That’s my favorite, no-brainer way to get soft sweet potatoes when I don’t have the time to bake them!
Other recipes you might like
Secretly Healthy Chocolate Pudding (with avocado!)
For kids who want sweets ALL THE TIME…
I’ve heard over and over again from parents who are looking for help in navigating all the scenarios that can come up around sweets and treats! If you have a child who is obsessed with sugar or you aren’t sure how to talk to them about sweet foods, check out my Sweets and Treats ebook!
Sweet Potato Chocolate Pudding Ice Cream Bites Recipe
Sweet Potato Chocolate Pudding Ice Cream Bites
Equipment
- 1 Blender or food processor
Ingredients
- 1.5 lbs sweet potatoes
- 1/2 cup cooca powder, unsweetened
- 1/3 cup maple syrup
- 2 tbsp almond butter
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 2-4 tbsp milk, to thin (optional)
Instructions
- Cook sweet potatoes until soft (I poked and microwaved mine for about 7 min).
- Get out a high power blender or food processor.
- When sweet potatoes are cool enough to handle, scoop all flesh into the blender.
- Add remaining ingredients (except milk) and blend until fully blended.
- To serve as pudding: Slowly add milk and blend until desired consistency is reached. It will thicken a bit in the fridge. Spoon into small jars and refrigerate, covered, until serving.
- To make ice cream bites: use a spatula to transfer the mix to a large ziplock bag. Cut a bottom corner off so you can pipe out the mixture like frosting. Line a small baking sheet with parchment paper. Squeeze bite size drops onto the tray and freeze for at least 2 hours. Serve or transfer to a storage container to store for longer in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there an alternative to nut butters as we do not feed our son any out of precaution due to him having nonverbal autism.