Potato Ice Cream - Cookies N' Creamers No Churn Ice Cream

Although this Potato No Churn Ice Cream tastes like cookies, it’s actually healthy for you! Because if I'm going to eat ice cream, I feel so much better about it if it's actually good for me. And the best part is there is no peeling potatoes involved. As testimony to how good it tastes, it was a finalist in the 2018 Masterchef At Home Canada Little Potatoes contest!

Adding creamer potatoes to your ice cream is the perfect way to give it an extra boost of nutrition because potatoes are super veggie powerhouses, packed with vitamin C, potassium, iron, and fiber! But the very best part is that you don’t have to peel these little potatoes, making this potato ice cream so much easier to prepare. Personally,  I have way too many bad flashbacks of peeling potatoes. If you're looking for mini potato recipes, you'll love this one!

Sadly, potato peeling was a big part of my youth. I'd peel them at home for family dinners and I peeled a lot more of them when we'd go out to my grandparent's farm on weekends. But my potato peeling breaking point was the fishing camp I worked at the summer I turned 16.

🥘 Ingredients

Creamers -No Peel Potatoes!

Nowadays I don't even bother peeling potatoes because eating potato peels is actually healthy for you. However, not everyone enjoys eating potato peels. So, I will make an exception and peel potatoes if I'm feeding them to someone other than my family.

But with creamers, it's an entirely different animal -they are meant to be eaten with their peels! You can see why I love these potatoes so much and they are so perfect for making ice cream.

Besides creamers, for this no churn ice cream recipe, you'll also need:

• vanilla
• canned sweetened condensed milk
• whipping cream (36%-40% fat) aka heavy cream
• cookie butter

*see recipe card for quantities

💭What is Cookie Butter?

Cookie butter (affiliate link) is spread made from ground Speculoos cookies (a European cookie that tastes like mild gingerbread with a hint of caramel). There are different brands of cookie butter, but they taste similar. If you live in the U.S., you can usually find Trader Joe's brand. You can find it in almost any grocery store. It’s usually near the jam, almond butter, and peanut butter, but sometimes it’s in the baking or cookie aisle.

Spending hours peeling many large buckets of potatoes on a daily basis really sucks! And whilst I was peeling those endless buckets of potatoes that summer, it began to feel a lot more like a prison camp than a fishing camp. In fact, it sucked so badly that after that summer job, I swore I'd never peel another potato again.

I love making homemade ice cream because you don't have to worry about preservatives. And because it's no churn, you don't even need an ice cream maker for this potato ice cream. And even better, these little creamer potatoes make this homemade ice cream not only nutritious and tasty but lend a super rich creaminess to it!

🔪Instructions

Making potato ice cream with creamers is easy because you don't need an ice cream maker and there is no peeling potatoes!

To Make Potato Puree:

• Boil Method: Boil Creamer potatoes for 10- 15 minutes or until a fork can easily go through potatoes. Then drain well and cut in half (*this is the method I use)
• *OR
• Microwave Method:
• Poke each little potato with a fork and cover with saran wrap. * It takes only 3 minutes using that method.

Put potatoes in food processor

Puree potatoes with 1 teaspoon of whipping cream in food processor, until completely smooth (at least 3 minutes) and potato clings together in a ball * It must be completely smooth; like a paste- no lumps! * If you still see little bits of the skin, that's okay.

In a separate, medium sized bowl whisk the condensed milk, vanilla and cookie butter together. Then add the potato puree, whisking until completely incorporated and smooth.

In the bowl of a stand mixer (or using a hand held electric mixer) whip 2 cups whipping cream until stiff peaks form.

With a spatula, gently fold potato mixture into the whipped cream

Stir just until completely incorporated. * You don’t want to over-mix, but you need to be sure it’s completely mixed in.

Pour mixture into a 9’×5’ loaf pan (or you can use another large container with a lid.) Smooth with a spatula

Cover tightly with plastic wrap (*I use Glad Press n' Seal) Place ice cream in freezer and freeze until solid, about 8-12 hours. I usually freeze it overnight.

📖 Variations

• Cookie butter - try it with Nutella instead of cookie butter!
• Potatoes - you could use regular potatoes, but you'll need to peel them. You could also use sweet potatoes
• Dairy-free - use a dairy-free milk (like coconut milk, almond milk or soy milk) and a homemade dairy-free condensed milk
• Chocolate - use ½ cup cocoa and sweetener (2 tablespoon agave or 4 tablespoon honey)

🍽Equipment

For this mashed potato ice cream, you don't need an ice cream machine, but you'll need a food processor and an electric mixer -a hand mixer or stand mixer.(affiliate links)

👪Serving Size

This ice cream with potatoes recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings if you'd like additional servings. The ingredient quantities will automatically adjust.

🌡️Storing

Store this potato ice cream in the freezer for up to 3 months in an airtight container. If you are just storing it a couple of days, you can keep it covered with plastic wrap.

💭 Top tip

Make it with leftover potatoes! We often have some leftover creamers from dinner (already boiled), so it’s even quicker to make this ice cream. And it’s the most delicious way I can think of to use up those leftover little potatoes!

Well, I didn't exactly live up to my promise of never peeling another potato in my life. BUT after that fishing camp experience, I have successfully avoided a great deal of potato peeling. I actually don't think I've peeled a potato in at least the last decade of my life. I'd say that's pretty good progress.

And while any other potato ice cream recipe would involve peeling potatoes, this one does not! But the real added bonus is having that boost of nutrition IN my ice cream! And who doesn’t want to feel even better about eating ice cream?! So, if you're looking for creamer potato or mini potato recipes, give this unique dessert a try!

🥔 Potato Ice Cream Recipe

Although this Cookies N' Creamers No Churn Potato Ice Cream tastes like cookies, it’s actually healthy for you! Adding little potatoes (creamers) to your ice cream is the perfect way to give it an extra boost of nutrition because potatoes are super veggie powerhouses! And there is no peeling involved! This recipe was a finalist in the Masterchef at Home Recipe Competition!

5 from 4 votes

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Course: Dessert

Cuisine: American, Canadian

Special Diet: Vegetarian

Servings: 8 servings

Calories: 411kcal

Author: Terri Gilson

Prep Time: 15 minutes minutes

Cook Time: 3 minutes minutes

freezing: 8 hours hours

Total Time: 18 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  electric mixer
• ▢
  food processor

Ingredients

Potato Puree :

• ▢ ¾ cup potato puree - which is a little less than ½ of a 680g bag of Little Potato Creamers (I use Boomer Gold but you could use any type of creamer)**see instructions for puree
• ▢ 1 teaspoon whipping cream I use heavy whipping cream - 36%

Ice Cream:

• ▢ 300 ml -can of sweetened condensed milk about 10 oz
• ▢ 1 teaspoon vanilla extract
• ▢ 6 tablespoon Cookie Butter ** See post contents 'what is cookie butter'
• ▢ 2 cups whipping cream I use heavy whipping cream- 36%

Garnish:

• ▢ 1 ginger snap cookie
• ▢ 1 maraschino cherry

US Customary - Metric

Instructions

To Make Potato Puree:

• Boil Method: Boil Creamer potatoes for 10- 15 minutes or until a fork can easily go through potatoes. Then drain well and cut in half (*this is the method I use)
• *OR
• Microwave Method:
• Poke each little potato with a fork and cover with saran wrap.
• Microwave Creamer potatoes for three minutes, until a fork can easily go through them.
• Puree potatoes with 1 teaspoon of whipping cream in food processor,until completely smooth (at least 3 minutes) and potato clings together in a ball * It must be completely smooth; like a paste- no lumps! * If you still see little bits of the skin, that's okay.

Ice Cream:

• In a separate, large bowl whisk the condensed milk, vanilla and cookie butter together. Then add the potato puree, whisking until completely incorporated and smooth.
• In the bowl of a stand mixer (or using a hand held mixer) whip 2 cups whipping cream until stiff peaks form. *
• With a spatula, gently fold potato mixture into the whipped cream
• Stir just until completely incorporated. * You don’t want to over mix, but you need to be sure it’s completely mixed in.
• Pour mixture into a 9’×5’ loaf pan (or you can use another large container with a lid.) Smooth with a spatula and cover tightly with plastic wrap (*I use Glad Press n' Seal)
• Place ice cream in freezer and freeze until solid, about 8-12 hours. * I freeze it overnight
• Serving:
• Remove ice cream from freezer about 10 minutes before serving (this will help it soften just a bit).
• Wet an ice cream scoop with hot water (then dry it off) and scoop out ice cream into waffle bowls or cones (or regular bowls, whatever your preference!). This will help make scooping easier!

Garnish:

• Garnish with ginger snap cookies and maraschino cherries and serve immediately. Enjoy!

Notes

*Please see post contents for important recipe information, substitutions and tips!

 

Nutrition

Calories: 411kcal (21%) | Carbohydrates: 31g (10%) | Protein: 5g (10%) | Fat: 30g (46%) | Saturated Fat: 17g (106%) | Cholesterol: 95mg (32%) | Sodium: 76mg (3%) | Potassium: 243mg (7%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 985IU (20%) | Vitamin C: 4.1mg (5%) | Calcium: 147mg (15%) | Iron: 0.2mg (1%)

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