Baked potato ice cream is a delicious and unique dessert that is sure to impress your friends and family. This creamy and flavorful ice cream is made with just a few simple ingredients, and it can be easily customized to your liking. Whether you prefer a classic vanilla flavor or something more adventurous, like chocolate chip cookie dough or salted caramel, there is a baked potato ice cream recipe out there for you. So grab a spoon and get ready to enjoy this delightful treat!
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BAKED POTATO ICE CREAM
Steps:
- For the "butter" frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.;
- For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
- Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
- Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
- Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.
BAKED POTATO ICE CREAM SUNDAES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Have ready 4 sheets of plastic wrap. Place 3 generous scoops of ice cream on each sheet; gather ends lengthwise and mold into the shape of a baked potato. Set each on a sheet of aluminum foil and wrap to hold in place; transfer to freezer to firm, about 1 hour. Repeat 3 more times.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; mix in yellow food coloring. Using an offset spatula, spread yellow butter 1/4 inch thick on a parchment-paper-lined baking sheet; freeze for 20 minutes. Cut into 1-inch "butter pats," and set aside.
- Unwrap frozen "potatoes," and coat with cocoa powder. Draw a knife through the cocoa on top of each "potato" to expose the inside. Top with whipped cream, green sprinkles for "chives," and "butter pats." Serve immediately with chocolate sauce.
Tips:
- Choose starchy potatoes, such as Russet or Yukon Gold, for a smooth and creamy ice cream.
- Bake the potatoes until they are very soft and fluffy. This will ensure that the ice cream is smooth and easy to scoop.
- Use a potato ricer to get the smoothest possible mashed potatoes. This will help to create a light and airy ice cream.
- Add your favorite mix-ins, such as chocolate chips, nuts, or fruit, after the ice cream has churned for a few minutes. This will prevent them from freezing solid.
- If you don't have an ice cream maker, you can still make this ice cream by hand. Simply freeze the mashed potatoes in a covered container for at least 4 hours, then beat them with a mixer until smooth and fluffy.
Conclusion:
Baked potato ice cream is a delicious and unique dessert that is sure to impress your friends and family. It is a great way to use up leftover mashed potatoes, and it is also a fun and easy recipe to make with kids. So next time you are looking for a new dessert to try, give baked potato ice cream a try.
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