Sweet Potato  Ice Cream

Sweet potatoes & ice cream may seem like an unlikely combo, but this Sweet Potato Ice Cream will convince you it's the best fall ice cream flavor!

Makes:  1 quart Prep Time: 20 mins Cook Time:  15 mins


– Heavy cream – Whole milk – Brown sugar – Egg yolks – Sweet potato puree

– Cinnamon – Ground ginger – Ground nutmeg – Salt – White chocolate chips – Pecans

If making your own puree, bake sweet potato at 400 for 45-60 mins, until fork tender.

Puree Sweet Potato

Let cool before peeling & pureeing in food processor or blender until smooth.

Puree Sweet Potato

In a medium saucepan, heat cream, milk, & sugar over medium. Stirring constantly, let mixture reach just the point of simmer.

Make Base

Lightly whisk egg yolks in a separate medium bowl

Make Base

Pour half the warm cream/milk mixture into the bowl with yolks, whisking continuously. 

Make Base

Pour egg/cream mixture back into the saucepan with the rest of the cream mixture.

Make Base

Cook over low heat, while whisking. When mixture thickens enough to coat back of the spoon, remove from heat.

Make Base

Pour cream mixture through strainer into a large bowl. Stir in sweet potato, cinnamon, ginger, nutmeg, & salt until blended.

Make Base

Cover bowl with plastic wrap and refrigerate until chilled, at least 4 hours.

Chill Base

Freeze in ice cream maker according to instructions. When ice cream is almost frozen, mix in white chocolate chips & toasted pecans.

Process Ice Cream

When ice cream is frozen, remove to airtight containers & freeze for at least 4 hours to continue to harden.

Chill Ice Cream

Top ice cream with more pecans and white chocolate chips before serving!