Chocolate Ice Cream with “Caramel” Sauce

Chocolate Ice Cream with “Caramel” Sauce Recipe courtesy of “Chelsea’s Messy Apron” Servings: 8

1 large sweet potato

1 bag (10 ounces) dark chocolate chips, plus

additional for topping (optional)

2 teaspoons pure vanilla extract

1/2 teaspoon fine sea salt

1/4 cup coconut sugar

1 Premier Protein Chocolate Protein Shake “Caramel” Sauce:

3 tablespoons coconut oil (measured when solid)

3 tablespoons real maple syrup

1 1/2 tablespoons almond butter

1/8 teaspoon fine sea salt

1/4 teaspoon pure vanilla extract Wash and scrub sweet potato. Pierce with fork several times. Place on microwave-safe plate and microwave 5 minutes; flip and microwave 5 minutes. Allow to cool.

In microwave-safe bowl, microwave chocolate chips in

20-second increments, stirring between each increment until smooth and melted. Set aside.

Remove sweet potato skin and thoroughly mash. Pack into

3/4 cup measuring cup. Place in large blender.

Add melted chocolate to blender along with vanilla, sea salt, coconut sugar and chocolate protein shake.

Place lid on blender and blend on high at least 1 minute, or until ingredients are smooth and incorporated.

Transfer to ice cream maker and prepare according to manufacturer’s directions then transfer to airtight container and freeze

2-3 hours.

To make “caramel” sauce: In microwave-safe bowl, microwave coconut oil and syrup 30 seconds. Stir and microwave 30 seconds, or until melted and smooth. Stir in almond butter and whisk until smooth. Add sea salt and vanilla extract; whisk to combine.

Set “caramel” sauce aside at room temperature about 30 minutes. Top ice cream with sauce and additional chocolate chips, if desired.

Nutritional information per serving: 346 calories; 18 g total fat; 11 g saturated fat; 5 mg cholesterol; 219 mg sodium; 40 g total carbohydrates; 4 g dietary fiber; 31 g total sugars; 7 g protein.