Baked Potato Ice Cream
Transform your dessert game with this whimsical recipe for Baked Potato Ice Cream—a playful treat that’s almost too fun to eat! This no-bake creation cleverly mimics the look of a baked potato using creamy vanilla ice cream, rich cocoa powder, and powdered sugar for a realistic "skin." The magic continues with a slit stuffed with fluffy mini marshmallows, mimicking the potato's soft insides, and a dollop of whipped cream dyed golden yellow to resemble melted butter. Drizzle caramel and chocolate syrups on top, and sprinkle crushed pecans for an optional nutty crunch. Ready in under 30 minutes, this deceptively simple dessert is a show-stopping conversation piece perfect for dinner parties, foodie gatherings, or April Fool’s Day surprises. Discover the joy of combining creativity with sweetness for a dessert that wows every time!
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Recipe Information
Ingredients
- 1 quart Vanilla ice cream
- 2 tablespoons Cocoa powder
- 1 tablespoon Powdered sugar
- 0.5 cup Unsweetened cocoa powder (for rolling)
- 1 cup Whipped cream
- 2 drops Yellow food coloring
- 0.5 cup Mini marshmallows
- 0.25 cup Caramel sauce
- 0.25 cup Chocolate syrup
- 0.25 cup Crushed pecans (optional)
Instructions
Remove the vanilla ice cream from the freezer and let it soften at room temperature for about 10 minutes, or until it’s malleable but not melted.
In a small bowl, mix 2 tablespoons of cocoa powder with the powdered sugar to create a light brown coloring agent that mimics the look of baked potato skin.
Using your hands, scoop about 1/2 cup of softened ice cream and shape it into an oval, resembling a baked potato. Repeat for a total of 4 servings.
Roll each ice cream 'potato' in the cocoa powder mixture to lightly coat the outside. This will give the appearance of a potato skin. Place them on a tray lined with parchment paper and freeze for 15 minutes to firm up.
In the meantime, prepare the 'butter' topping by mixing 1/4 cup of whipped cream with 2 drops of yellow food coloring. Stir until it achieves a buttery yellow hue.
Once the ice cream potatoes are firm, gently cut a slit down the middle of each one using a knife, being careful not to cut all the way through. This will mimic the opening of a baked potato.
Stuff the mini marshmallows into the slit to resemble the fluffy interior of the potato.
Top each 'potato' with a dollop of the yellow whipped cream 'butter,' a drizzle of caramel and chocolate syrups, and a sprinkling of crushed pecans, if desired.
Serve immediately or freeze until ready to serve. Enjoy the surprised reactions of your guests!
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 86.3 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 243 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
