Note: you need a strong food processor for this. Also, the sweet potatoes need to be frozen for at least five hours.

800 g sweet potatoes (unpeeled)

1 tsp coconut oil

80 g (after removal of stones) soft dates

300 g coconut milk

1 tsp cinnamon

1 pinch ground ginger

1 pinch seasalt

For the sauce:

1 tsp best quality cocoa powder

80 g date syrup

1 pinch seasalt

For garnish:

2-3 tsp cocoaniby

Cut the sweet potatoes in half lengthwise, smear with coconut oil and place them cut side down on baking paper and bake at 180 C for about 30 minutes. Remove from oven and let cool. Peel and place in a freezer bag and freeze for at least five hours, preferably overnight.

Soak the dates in water for abut two hours.

Mix the ingredients for the sauce.

Pre-cool the individual bowls in which you want to serve the ice cream.

Drain the dates and chop them. Blitz at full speed in the food processor with the potatoes (straight from the freezer), coconut milk, cinnamon, ginger and salt. Scrape the sides of the bow from time to time and add coconut milk if the texture needs adjustment.

Distribute the ice cream in the serving bowls and serve drizzled with the sauce and cocoa nibs.