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Ice Cream Baked Potato Recipe

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4.1 from 4 reviews

This playful and creative dessert mimics the look of a baked potato but is made entirely from vanilla ice cream and sweet toppings. Rolled in cocoa powder to simulate the potato skin, the ice cream ‘potatoes’ are served with whipped cream, colored shredded coconut to resemble cheese, and green sprinkles as chives. It’s a fun, no-bake treat that delights both kids and adults alike.

Ingredients

Ice Cream Potato

  • 1/2 gallon vanilla ice cream (preferably Kirkland brand)
  • 3/4 to 1 cup unsweetened cocoa powder

Cheese Topping

  • 1/2 cup shredded sweetened coconut
  • Yellow gel food coloring (few drops)

Whipped Cream (Sour Cream Substitute)

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Garnish

  • 1-2 teaspoons green sprinkles
  • Chocolate sauce (optional, for plating)

Instructions

  1. Shape Ice Cream Potatoes: Scoop portions of slightly softened vanilla ice cream onto plastic wrap, shaping each into an oblong potato form (about 2 scoops per ‘potato’). Wrap tightly in plastic wrap and freeze until firm, approximately several hours or overnight.
  2. Coat with Cocoa Powder: Remove frozen ice cream potatoes from freezer and unwrap. Roll each potato in unsweetened cocoa powder until fully coated, creating the appearance of potato skin. It’s easiest to do this in a shallow bowl for even coating. Return the coated ice cream potatoes to the freezer to keep firm.
  3. Prepare ‘Cheese’: In a medium bowl, mix shredded sweetened coconut with a few drops of yellow gel food coloring until it resembles shredded cheddar cheese. Set aside.
  4. Make Whipped Cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to serve.
  5. Assemble and Serve: Just before serving, drizzle a small amount of chocolate sauce onto serving plates. Place one ice cream potato on the sauce, slice it open slightly to resemble a baked potato, and top with dollops of whipped cream (‘sour cream’), sprinkle the yellow coconut ‘cheese,’ and finish with green sprinkles for ‘chives.’ Serve immediately to enjoy.

Notes

  • For best results, use high-quality vanilla ice cream that is easy to shape yet firm when frozen.
  • Adjust the cocoa powder amount for a darker or lighter potato ‘skin’ appearance.
  • Keep ice cream potatoes well-frozen until just before serving to maintain shape.
  • Use gel food coloring sparingly to avoid altering the flavor of the coconut ‘cheese.’
  • Chocolate sauce is optional but adds extra flavor and visual appeal when plating.

Find it online: https://marthatasty.com/ice-cream-baked-potato-recipe/