Recipe courtesy of Cowgirl Hall of Fame

Ice Cream Baked Potato

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Inactive: 20 min
  • Yield: 4 servings
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Vanilla ice cream, softened

1 cup pecan bits, roasted

1 teaspoon green food coloring

4 ounces (1 stick) sweet butter, softened

1/4 cup powdered sugar

1 tablespoon yellow food coloring

Chocolate sauce, recipe follows

1 cup cocoa powder, for dusting

2 cups whipped cream

Chocolate Sauce:

1 cup chocolate chips

1/4 cup heavy cream

1 tablespoon butter


Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.

Make Chives: Mix roasted pecan bits with green food coloring until well coated.

Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.

Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".

Chocolate Sauce:

Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.

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