Baked Potato Ice Cream

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Inactive: 30 min
  • Yield: about 4 servings
Share This Recipe

Ingredients

For the "butter" frosting:

Yellow frosting

For the potato ice cream:

1 pint vanilla ice cream

Cocoa Powder (recommended: Hershey's)

Whipped topping (recommended: Cool Whip)

Yellow frosting (recommended: Betty Crocker)

1/4 cup chopped pistachios

Directions

  1. 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.;
  2. 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.
  3. 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.
  4. Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
  5. 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.
No-Churn S'mores Ice Cream
PREMIUM
Erin Jeanne McDowell

No-Churn S'mores Ice Cream

20m Easy 100%
CLASS
Vanilla Ice Cream
PREMIUM
Jerry Traunfeld

Vanilla Ice Cream

8m Intermediate 99%
CLASS
Sugar Wafer Neapolitan Ice Cream Cake
PREMIUM
30m Easy 94%
CLASS
Ice Cream Sandwiches
PREMIUM
Sebastien Rouxel

Ice Cream Sandwiches

22m Advanced 96%
CLASS