This decadent, perfectly spiced and deliciously creamy sweet potato ice cream tastes almost like the pie! It is taken over the top when stuffed with toasted marshmallows making it the perfect fall (or anytime) dessert. If you love all things sweet potato, make sure you try this Sweet Potato Pie, Candied Sweet Potatoes, or Sweet Potato Chess Pie.
Perfectly Spiced Sweet Potato Ice Cream Recipe
I find the sweet potato endearing in every possible form especially in this sweet potato ice cream with toasted marshmallows.
If you have been following along the last few weeks, I think you have realized just how much allegiance I have to this beauty. I realize I am going to have to stop knocking you over the head with my love of sweet potatoes but I figured one (or possibly two) more recipes featuring my delicious friend wouldn’t hurt a bit.
What Is Sweet Potato Ice Cream?
So it all started this past May in Miami at Blogher Food when my pal Julianne told me about this delicious sweet potato ice cream with torched marshmallows she had at Swine Southern Table and Bar Restaurant. It has been haunting me every since.
It continued and became a fixation a couple of weeks ago when I went to Nashville and stopped by Jeni’s Ice Cream, and they had a rendition of this ice cream on the menu (which I ordered and adored).
I just had to make my own recipe for this sweet potato ice cream, which is changing lives around the country, namely mine. So I will start by saying that this might be one of the very best ice cream recipes I have ever created. It is seriously addictive in every sense of the word. It will become all you think about whether you are at work, sleeping or even showering. It will consume your mind so be warned.
Ingredients for Sweet Potato Ice Cream Recipe
To make this recipe truly stand out, there are a few key ingredients that make the texture unbelievable:
- Eggs and Egg Yolks
- Heavy Cream
- Sweet Potato
- Half and Half
For the eggs, we use them to make a velvety custard. The large amount of them help make the custard very scoopable when placed in the freezer for long periods of time. It also makes the custard super indulgent when combined with granulated sugar and brown sugar.
Here the addition of the brown sugar gives that nice hint of molasses to the ice cream.
The creaminess of the recipe definitely comes from the addition of both heavy cream and half and half. It makes the custard so rich. It has a wonderful texture like this Corn Ice Cream recipe.
Important Tip: For the sweet potato, which is the most important ingredient, I prefer to roast them in the oven at a high temperature of about 400-425 degrees (pierce them, oil them then cover in foil before roasting) for about an hour or so or until totally tender. It makes them so soft and just the perfect texture. To speed this up, you can always do this in the microwave but you have to be careful since the texture can become gummy in my opinion.
How to Make Sweet Potato Ice Cream
Here are a few tips to make your sweet potato ice cream unbelievable!
The texture should be perfectly creamy and smooth but with a perfect spiced flavor that compliments the sweet potato.
Tip 1: Make Sure You Temper the Eggs!
You need to drip in the hot milk mixture in slow increments whisking vigorously as you drip. This will avoid your eggs scrambling.
Tip 2: Cool Your Custard Completely!
It will need to be completely cold in order to go into your ice cream maker and freeze correctly. If not, you will be making ice cream soup.
Lastly I toasted mini marshmallows and added them to the ice cream bit by bit. As you bite into the treat, make sure you get some of that soft and gooey marshmallow with your ice cream. You won’t forget that taste for a very very long time. Make this for Thanksgiving and turn your dessert table upside down. I guarantee your family will feel very thankful after eating it!
Want more Sweet Potato Recipes?
Check out these Sweet Potato Cupcakes
or these Sweet Potato Biscuits
or this Sweet Potato Pound Cake
or even this Sweet Potato Pie Tiramisu
Sweet Potato Ice Cream with Toasted Marshmallows
- 3 large eggs
- 2 large egg yolks
- 1 1/2-3/4 cups granulated sugar check the sweetness of your sweet potatoes and adjust sugar accordingly
- 1/4 cup brown sugar
- 1 cup sweet potato roasted or microwaved then mashed
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon cinnamon
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 1/2 cups mini marshmallows toasted under broiler in oven (place on parchment paper and separate, toast only a few minutes before ice cream is done churning)
- Whisk eggs and egg yolks in a medium sized bowl. Next add both sugars, mashed sweet potato, vanilla extract and cinnamon to the bowl and whisk together. Set aside.
- Add heavy cream and half and half to a medium pot and heat to boiling level. Remove from heat.
- Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.
- Pour the entire mixture into a blender and blend until sweet potato is smooth.
- Place the mixture in the refrigerator for 2-3 hours to chill completely.
- Add mixture to your ice cream maker and churn according to the manufacturer's instructions.
- Once ice cream is done churning, alternate adding ice cream and toasted marshmallows to freezer safe container.
- Freeze for at least 3-4 hours then serve. Store in freezer when not serving. Best eaten within 3-4 days of making.
I made this Thanksgiving of 2019 for my extended family. Living in MN, sweet potato pie isn’t something people are accustomed to up here. I had some skeptics, but all loved it and the kids couldn’t get enough. Having never worked with toasted marshmallows before, my biggest take-away is to grease your hands prior, otherwise it’s a sticky mess.
kameran colbart says
mahm i love your recipes including my personal favorite the caramel pumpkin lava cakes
I made this last week and OH MY GOD it’s amazing. Followed the instructions exactly (including the recommendation to roast the sweet potatoes ahead of time!). Definitely worth the wait – I chilled mine in the fridge for 3 hours before churning and it came out perfectly. It honestly tastes like a pro made it…and I’m no pro. Thank you so much for this unique flavor and for giving me a chance to use my ice cream maker!