Baked Potato Ice Cream
- Level: Easy
- Yield: about 4 servings
- Total: 1 hr
- Prep: 30 min
- Inactive: 30 min
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
- 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.