Potato ice cream sounds wild, right? But if you’re the kind of person who just can’t resist a scoop of something out-there, you are absolutely in the right place. I remember chef’s kiss the first time I tried this—awkwardly giggling while my family gave me side-eye. But curiosity got me, and yeah, it shocked everyone how good it turned out! If you’re ready to turn your kitchen a little upside-down with your dessert choices (been there), you might also like learning about bolognese ice cream flavors too.
What is Cookie Butter?
Okay, slight plot twist—before diving into the crazy world of potato ice cream, it helps to know about one of its best flavor companions: cookie butter. This rich, spreadable delight is made from crushed spiced cookies (think those caramel-y biscuits on airplanes). It’s sweet, a little cinnamon-y, and basically tastes like happiness in a jar. Smooth like peanut butter, but dessert-like.
Potato ice cream with cookie butter is…unreal. The subtle, buttery potato feels made for the slightly gritty, sugary-sweet swirl of cookie butter. This combo, honestly, is right up there with peanut butter & jelly, but it’ll make you look way fancier at your next dinner night. Trust me, no one will know it’s just a few pantry staples plus chilling time.
Last summer, my cousin from Michigan tasted a batch and got that wide-eyed, how-did-you-MAKE-this look. Not every day you get wow factor in something called potato ice cream, but here we are.
“I never imagined potato ice cream could taste so creamy and good! The cookie butter swirl was next-level. I’m making this again for my book club.” – Jess R.
Variations
This is where things really get fun. Once you master the basics of potato ice cream, the variations are just waiting to be explored. Some folks swear by sweet potato for a slightly earthier hit (and a sunset-orange scoop!). Others add in roasted nuts, dried fruit, or a gloop of maple syrup.
Not feeling the cookie butter? Go bold with chocolate chips or swirls of caramel. Sometimes I chuck in chopped pecans or toasted coconut—sounds like a mess, but somehow it just works. I even caught my neighbor sprinkling crushed pretzels on top. That salty crunch with creamy potato ice cream? Actually, not bad. The recipe’s a blank canvas—just don’t overthink it. Try it, mess it up, then try again.
Big tip: blend the add-ins gently so you get streaks and pockets, not just muddled-up goo. That’s half the magic, seeing those pretty little rivers in your scoop.
Equipment
Good news—nothing fancy required here. Your basic blender or food processor is perfect for mashing the potato base silky-smooth. Of course, an ice cream maker helps make it fluffier, but honestly? You do not need it.
If your freezer is reliable (mine sometimes isn’t, ugh) you’ll get by just fine. Sometimes I use a loaf pan, sometimes I just go for whatever’s clean. A large spoon and a little patience are pretty much the main tools you’ll need, no expensive gadgets needed.
If you want really smooth potato ice cream, I’d suggest passing your cooked potatoes through a fine mesh strainer too, but—real talk—I rarely bother. There’s a charm to a few tiny bits left in there. Reminds me I’m eating actual food, not just perfectly engineered dessert goop.
If you want more kitchen inspiration, check this creamy 4-ingredient potato soup trick I tried last month.
Storing
Homemade potato ice cream isn’t as “store and forget” as the stuff at the supermarket. Here’s what’s worked for me so far:
- Keep it tightly covered; freezer burn hits quick.
- Use within a week. Texture isn’t as dreamy after, trust me.
- Let the tub sit out for 5-10 minutes before scooping—hard as a rock straight out of the deep freeze.
- For best results, press a piece of parchment right onto the ice cream before putting the lid on.
Most times, I use a shallow container (easier to scoop), but when my patience runs out? Sometimes it’s spooned straight from a bowl in front of the TV. No judgments here.
Top tip
Here’s something I wish I knew from the start: Don’t overboil your potatoes. Mushy, waterlogged potatoes will make your ice cream taste off, and then nobody wins. Just cook ‘til fork-tender—no more, no less. Also, don’t skip the pinch of salt. Seriously. A little bit totally makes all the other flavors pop, even in sweet recipes.
Another lifesaver—if your mix looks lumpy: blend longer, add a splash more cream, and wait. Panic is optional. I’ve ruined a batch and had to start over, so been there, don’t do that.
Common Questions
Q: Can you actually taste the potato?
A: It’s surprisingly subtle! Adds a lovely creamy base, kind of like when you sneak veg into brownies.
Q: Can I use sweet potatoes instead?
A: Yep. Gives it a whole new vibe—sweeter, a little richer. Super tasty.
Q: Do I really need an ice cream maker?
A: Nope. Your freezer and a spoon for stirring are enough. Ice cream maker just speeds things up a bit.
Q: Will kids eat potato ice cream?
A: Mine did—after some convincing and a bribe of sprinkles!
Q: Can I make this dairy-free?
A: Sure thing. Coconut cream or oat milk work, though the texture might get a touch icier.
Why Potato Ice Cream Needs a Spot in Your Recipe Book
Okay—so, potato ice cream is that trick up your sleeve for the next time you want dessert but you’re all out of the usual stuff. It’s budget-friendly, actually fun, and nobody ever guesses the secret ingredient. Plus, if you want more ideas like this, you should peek at this Potato Ice Cream (no churn, with creamers) recipe and maybe glance at Wikipedia’s fun take on an ice cream potato. I’m telling you—it’s not all about pasta or just following the crowd. Go make those first bites, get people talking… and maybe don’t tell Grandma what’s actually in it.
Potato Ice Cream with Cookie Butter
A surprisingly delicious ice cream made from potatoes, swirled with cookie butter for a rich, creamy dessert that will impress your guests.
Main Ingredients
- 2 cups cooked potatoes, mashed (Make sure not to overboil for the best texture.)
- 1 cup heavy cream (Add more if needed for a creamier texture.)
- 1/2 cup cookie butter (For swirling into the ice cream.)
- 1 pinch salt (Enhances all flavors.)
Optional Add-Ins
- 1/2 cup chocolate chips (Can substitute with other mix-ins like caramel or nuts.)
- 1/4 cup chopped pecans (Adds a nice crunch.)
Preparation
- Boil the potatoes until fork-tender, then mash until smooth.
- In a mixing bowl, combine the mashed potatoes, heavy cream, and a pinch of salt.
Mix and Chill
- Blend the mixture until smooth and creamy, adjusting cream as necessary.
- If using, gently fold in any optional add-ins.
- Scoop the mixture into a container and swirl in the cookie butter.
- Cover the container tightly and freeze for at least 4 hours or until firm.
Serving
- Let the ice cream sit out for 5-10 minutes before scooping.
- Scoop and serve, enjoying the unique flavors!
Store the ice cream tightly covered and consume within a week for best texture. Don’t stress if the mix looks lumpy; blending longer and adding a splash more cream can help.