Next week for work we are having a potato themed potluck in honor of St. Patricks day. Obviously I wanted to kill two birds with one stone, so I tried to figure out a way to integrate potato into ice cream. Thankfully a coworker reminded me that sweet potatoes also count (I honestly don’t think I would be the most popular person in the office if I brought regular potato ice cream to the buffet). There was then a general consensus that I should add marshmallows to the ice cream as well (sure), so here we are this week. Personally I think it would be good with or without the marshmallows, so feel free to tailor it to your preferences. I would recommend pairing it with a turkey dinner.
Base 2 cups heavy cream 1 cup whole milk 0.5 cup sugar 1 small sweet potato
The Rest 0.5 cup marshmallow fluff
Heat your oven to 400 degrees F and slice the sweet potato in half. Drizzle the potato in olive oil. Once the oven had heated, cook the potato on a baking sheet until fully cooked. Peel and add to the blender once cooled (ideally in the fridge overnight)
In a blender create the base by combining the milk, sugar, and sweet potato. Blend until the avocado is smooth.
Remove from blender and stir in the heavy cream.
Add the base to your ice cream maker and churn to the manufactures instructions.
Once the ice cream has fully formed, slowly fold in the marshmallow.
I can’t take credit for this recipe. It was dreamed up by a
friend as a suggestion for the blog, but I was more than happy to create and
post it because it is delicious.
I ate an absurd number of s’more this summer. I only get them during a select few warm weeks here in the PNW, so I always take full advantage. This recipe is the perfect treat as we move into fall, a last grasp of summer. It makes me yearn for the warn days of summer and campfires. You can modify this recipe to your preference. In the future, I would probably hunt out some dark chocolate instead of milk. I would recommend this recipe with any fireside drink- red wine, baileys, or a coors light.
Base 2 cups heavy cream 1 cup whole milk 0.5 cup sugar Dash of vanilla extract
S’More 4 graham crackers, smashed into fine pieces 0.5 cup mini chocolate chips 0.5 cup marshmallow fluff
In a sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.
Once the base has fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the chocolate chips to the base. Once the ice cream has fully formed, slowly fold in the marshmallow fluff