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.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
1 small sweet potato
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.
Refrigerate for a few hours.
Serve and enjoy!