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    Home » Recipes » Courses » Desserts » Frozen Dessert Recipes

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

    Published: Jun 14, 2019 by Terri Gilson · Modified: Aug 18, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 14 Comments

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    Jump to Recipe

    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.

    Jump to:
    • 🥘 Ingredients
    • 💭What is Cookie Butter?
    • 🔪Instructions
    • 📖 Variations
    • 🍽Equipment
    • 👪Serving Size
    • 🌡️Storing
    • 💭 Top tip
    • 🥔 Potato Ice Cream Recipe
    • 📋More Ice Cream Recipes

    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.

    Pile of creamer potatoes (little potatoes)

    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!

    creamer potatoes being poked with a fork

    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.
    potatoes in food processor

    Put potatoes in food processor

    potatoes pureed 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.

    whipped cream mixed with cookie butter in bowl

    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.

    whipped cream on a stand mixer whisk over a bowl of whipped cream

    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.

    potato ice cream in loaf pan

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

    potato ice cream covered in plastic wrap and labelled

    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 recipes, give this unique dessert a try!

    potato ice cream in a waffle cone bowl
    Food Meandering Logo

    🥔 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
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Canadian
    Keyword: cookies n' cream, ice cream, potato
    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
    Prevent 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.
      creamer potatoes being poked with a fork
    • 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.
      potatoes pureed in food processor

    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.
      whipped cream mixed with cookie butter in bowl
    • In the bowl of a stand mixer (or using a hand held mixer) whip 2 cups whipping cream until stiff peaks form. *
      whipped cream on a stand mixer whisk over a bowl of whipped cream
    • 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)
      potato ice cream in loaf pan
    • Place ice cream in freezer and freeze until solid, about 8-12 hours. * I freeze it overnight
      potato ice cream covered in plastic wrap and labelled
    • 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 Facts
    🥔 Potato Ice Cream Recipe
    Amount Per Serving
    Calories 411 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 17g106%
    Cholesterol 95mg32%
    Sodium 76mg3%
    Potassium 243mg7%
    Carbohydrates 31g10%
    Fiber 1g4%
    Sugar 25g28%
    Protein 5g10%
    Vitamin A 985IU20%
    Vitamin C 4.1mg5%
    Calcium 147mg15%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    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%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

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    Reader Interactions

    Comments

    1. Beth Pierce

      June 15, 2019 at 2:49 pm

      What a unique twist to ice cream! This will be perfect for a hot summer day!

      Reply
      • Terri Gilson

        June 20, 2019 at 4:37 am

        Thanks, Beth! Yes, I just made a batch the other day and it hit the sport!

        Reply
    2. Monica

      June 15, 2019 at 3:27 pm

      Wow! I definitely would have never thought of adding potatoes to ice cream - just goes to show you can really make anything more nutritious with a little creativity!

      Reply
      • Terri Gilson

        June 20, 2019 at 4:37 am

        Yes, I always feel better about eating dessert if there's vegetables in it.. haha!

        Reply
    3. Shanika

      June 15, 2019 at 4:54 pm

      OMG! I can't believe that this Ice Cream is made out of potatoes! This is incredible!

      Reply
      • Terri Gilson

        June 20, 2019 at 4:35 am

        It is really tasty, Shankika!

        Reply
    4. Jill

      June 15, 2019 at 6:35 pm

      Such a unique recipe. I would have never thought about putting potatoes in ice cream. Now I have to try it!

      Reply
      • Terri Gilson

        June 20, 2019 at 4:35 am

        Thanks, Jill- it really does make it creamier 🙂

        Reply
    5. Diana

      June 15, 2019 at 7:21 pm

      Wow I didn't know that you can ice cream from potatoes, now I'm intrigued to try!

      Reply
      • Terri Gilson

        June 20, 2019 at 4:34 am

        Hi Diana: Yes, they are a very healthy add-in!

        Reply
    6. Estee @soulandstreusel.com

      June 16, 2019 at 6:31 am

      I've never ever heard of potatoes and ice cream! But it does add a total health factor...and that great!

      Reply
      • Terri Gilson

        June 20, 2019 at 4:34 am

        Hi Estee- Yes, you'd be surprised how much it boosts the nutrition!

        Reply
    7. anne

      December 04, 2020 at 10:21 pm

      Don't ask me why I googled 'potato ice cream' :-). Do you think that yukons could be used in place of the creamers?

      Reply
      • Terri Gilson

        December 04, 2020 at 10:41 pm

        Haha! You could definitely use Yukon’s but you’d need to peel them.
        Enjoy!
        Terri

        Reply

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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