Sweet Potato Ice Cream

5 from 3 votes

A decadent and perfectly spiced sweet potato ice cream stuffed with toasted marshmallows; the perfect fall (or anytime) dessert.

Prep Time3

Cook Time15

Total Time3 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 549kcal

Author: Jocelyn Delk Adams

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.

Notes

I prefer to roast the sweet potatoes 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.

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.

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