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.
Ingredients
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.
Instructions
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!
Notes
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.