In a blender, combine the cooked and mashed sweetpotato, lite coconut milk, vanilla extract, and salt. Blend until completely smooth and creamy, with no lumps.

Melt the chocolate chips carefully using a microwave or double boiler, stirring frequently to avoid burning. Once melted, add them to the blender and blend again until fully incorporated.

Transfer the smooth mixture into a loaf pan, spreading it evenly. Cover the top tightly with plastic wrap to prevent ice crystals from forming.

Place the pan in the freezer for 4 hours. Stir the mixture every 30-45 minutes to ensure it freezes evenly and maintains a creamy texture.

When ready, scoop out the ice cream. If it’s too hard after overnight freezing, let it sit at room temperature for about 5 minutes to soften before enjoying.