Happy Thanksgiving my Ice Cream Kingdom!! I know this year looks different for everyone but I hope you’re treating yourself to some sort of feasting and festivities even if it’s solo-dolo in your bathtub.Jump to Recipe Here!
This Sweet Potato Pie Ice Cream is the perfect add to your menu to blow our family away. It takes a classic dessert and throws in an ice cream twist!
By Sweet Potato Pie, I’m mean the dish with roasted sweet potatoes and marshmallows. I feel like everyone calls this something different? Sweet potato pie, sweet potato casserole, candied yams… do we know what I’m referring to here? What do you call this?
My family doesn’t usually have this dish at our Thanksgiving (that may be why I have no idea what the formal name is) but I know this is a classic Thanksgiving sweet and a perfect opportunity for use to work our ice cream magic.
Maple roasted sweet potatoes, a spiced brown sugar base and homemade marshmallow sauce will have your relatives obsessing over something other than your relationship status.
The warm and comforting sweet potato base is paired perfectly with the sweet, fluffy marshmallow sauce! I won’t take credit for this magic culinary combo but maybe a tiiiinnnyyyy credit for making it into a scoop-able treat.
Sweet Potato Pie Ice Cream
Sweet Potato Pie Ice Cream
- 2 sweet potatoes medium sized, chopped
- 2 tbsp maple syrup
- 1 tsp salt
- 1 1/2 cup heavy cream
- 1 cup whole milk
- 1/4 cup brown sugar dark
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 cup Mashmallow Sauce see recipe
- Preheat the oven to 375F.
- Combine the chopped sweet potatoes, maple syrup and salt in a bowl and toss until full coated.
- Evenly place on a sheet pan and roast at 375F for 15-20 mins. Mix and turn the pieces every 5 minutes to avoid burning.
- Place 1/2 cup of the cream in a medium bowl, place a mesh strainer on top and set aside.
- In a medium saucepan, combine the remaining cup of cream, whole milk, both sugars, cinnamon, ginger, and nutmeg.
- Heat until sugars are melted and the mixture is scalding hot but not boiling.
- Add the roasted sweet potatoes to the warm milk mixture and let steep, covered, on very low heat for 30-40 minutes.
- Uncover and blend with an immersion blender (a regular blender is fine too if you don't have an immersion blender).
- Strain through the mesh strainer into the bowl with cream and mix in the vanilla extract.
- Chill completely (4 hours or overnight) and churn to your ice cream machine's instructions.
- While transferring to a freezer safe container, layer in the marshmallow sauce and swirl to combine.
- Freeze over night and enjoy.