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.
I find the sweet potato endearing in every possible form especially in this sweet potato ice cream with toasted marshmallows. It is such a wonderful recipe to blend summer ice creams with fall flavors.
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
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 PotatoÂ
- 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 ha
How to Make Sweet Potato Ice Cream
- 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.
Tips
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.
How to Store
To store homemade sweet potato ice cream, place it in an airtight, freezer-safe container and smooth the surface. Press a piece of wax paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Then, seal the container and store it in the back of your freezer where the temperature is most consistent. When you’re ready to serve it again, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping. This method helps preserve the creamy texture and rich flavor of your sweet potato ice cream.
Favorite Ice Cream Recipes to Try
- Coffee Ice Cream
- Raspberry Ice Cream
- Mocha Fudge Swirl Ice Cream
- Key Lime Pie Ice Cream
- Pecan Pie with Vanilla Ice Cream
- Cookies and Cream Ice Cream
Sweet Potato Ice Cream
Ingredients
- 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)
Instructions
- 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.
Ashley | The Recipe Rebel says
This looks totally unreal! What an awesome combination!
Jocelyn (Grandbaby Cakes) says
It is so awesome. Thanks Ashley!
Christina@asoulfultwist says
Gosh, this sounds divine!
Jocelyn (Grandbaby Cakes) says
Thanks so much!
Julianne @ Beyond Frosting says
I was SO excited to see this on your instagram this morning! It looks amazing!
Jocelyn (Grandbaby Cakes) says
Girl I have been dreaming about that ice cream since you first told me about it haha!
Alice // Hip Foodie Mom says
oh my gawd. . . this ice cream looks soooooo good!!! love this, girl! you know I’ve never had sweet potato ice cream?!!! crazy huh?
Jocelyn (Grandbaby Cakes) says
Girl I recently just had it for the first time in my life and wondered where it had been all my days ha!
Renee@Two in the Kitchen says
I am in LUV with this ice cream Jocelyn!! It looks perfect for the season! Oh, and I voted for you girl!!!!! It’s a close vote but I think you will pull it through!! 🙂
Jocelyn (Grandbaby Cakes) says
Awww thank you Renee! I really appreciate it!
Laura Dembowski says
I ordered that ice cream from Jeni’s last year and loved it! It is dance party in the middle of the kitchen good. I bet your version is just as tasty!
Jocelyn (Grandbaby Cakes) says
That ice cream from Jeni’s is really delish!
Zainab says
Freaking YUM!! Love this!!
Jocelyn (Grandbaby Cakes) says
Hooray thanks so much my dear!
Chris @ Shared Appetite says
Oh my goodness Jocelyn…. this is AMAZING! Love the creativity in this ice cream! Pinning the heck out of this 🙂
Jocelyn (Grandbaby Cakes) says
Woot woot thank you Chris! I appreciate it!
Krista @ Joyful Healthy Eats says
OMG! Seriously! Totally drooling over this ice cream.. its like the ultimate sweet potato casserole in ice cream form. Basically your a genius and I heart you girl! 🙂
Jocelyn (Grandbaby Cakes) says
Awww thank you boo! I will take the genius compliment for sure lol.
Linda | Brunch with Joy says
Voted! Oh J, I’ve tried almost all kinds of ice cream, but sweet potato ice cream sounds like a winning recipe. I’m sure my family will thank me for this, but before that…thank YOU for sharing the recipe.
Jocelyn (Grandbaby Cakes) says
Absolutely Linda! Ice Cream has always been my weakness!