Sweet Potato Ice Cream

Sweet Potato Ice CreamIt’s here! Turkey week and the official coundown to Thanksgiving is on!

Not going to lie, I’m probably more excited for Black Friday, but if you ask the hubs, it’s all about the turkey, sides, and the snacks too.

Oh, and don’t forget the dessert!

He’s definitely a sucker for fresh pumpkin pie topped with whipped cream, but I’m going to switch things up a little bit this year and serve his slice with something else on the side.

No, not vanilla ice cream. Sweet potato ice cream!


Yep, you heard right. I’m mixing up that typical veggie made for a casserole, and turning it into dessert!

Sweet Potato Ice CreamOk…ok. I’ll admit, at first, the flavor combination does sound a little bit strange. Sweet potato and ice cream…? Questionable at best, but I promise, it really is delicious. The sweet potato flavor is suble, but sweet and flavorful at the same time. It’s definitely worth taking the chance. Plus, you have to convince everyone in your house that it really is delicious too 😉

Sweet Potato Ice CreamHere’s what you’ll need to make your own:

  • 1 Sweet Potato
  • 4 Tbsp. Maple Syrup
  • 3/4 Tsp. Cinnamon
  • 1 Tbsp. Butter
  • 1 1/2 Tbsp. Vanilla Extract
  • 1/4 Cup Brown Sugar, Plus 1/2 Cup Brown Sugar
  • 1 1/2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 1/8 Tsp. Salt
  • 6 Egg Yolks

Bake or boil your sweet potato until completely soft. Set aside.

In a pan melt your butter over medium heat, then add the sweet potato, cinnamon, vanilla extract, and 1/4 cup of brown sugar. Stir until combined and heated through. Place in fridge until cold.

Sweet Potato Ice CreamNext, bring the cream, milk, 1/2 cup of brown sugar, maple syrup, and salt to a boil in a heavy saucepan. Stir until all of the sugar is dissolved.

Whisk the egg yolks in a bowl until blended. Add the cream mixture slowly, whisking constantly. Transfer the mixture back to your saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 3-5 minutes). Do not let it boil!
Sweet Potato Ice CreamOnce thick enough, remove from heat and pour into a clean bowl.

Cool the mixture to room temperature, stirring occasionally. Once it has reached room temperature, stir in your cooled sweet potato mixture and mix until completely combined. Move the mixture into the fridge and chill until cold (about 2 hours).

Sweet Potato Ice CreamOnce cold, stir well before adding to your chilled ice cream maker. Mix according to your specific ice cream maker instructions.

Chill for a few hours before diving in and top with marshmallow fluff for the sweetest combination!

Sweet Potato Ice CreamServe this sweet potato ice cream next to a slice of your pumpkin pie or just dig in on it’s own. Either way, it’s definitely a must-try flavor!

Photography by Haley Nord Photography

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