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

Although this 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!

Course Dessert
Cuisine American, Canadian
Keyword cookies n' cream, ice cream, potato
Prep Time 15 minutes
Cook Time 3 minutes
freezing 8 hours
Total Time 18 minutes
Servings 8 servings
Calories 411kcal
Author Terri Gilson

Equipment

Ingredients

Potato Puree :

  • 3/4 cup potato puree - which is a little less than 1/2 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 tsp whipping cream I use heavy whipping cream - 36%

Ice Cream:

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 tsp 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, 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 mixer) whip 2 cups whipping cream until stiff peaks form. *
    whipping beater from mixer being pulled out of bowl of white chocolate whipped cream frosting
  • 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

**NOTES: *Cookie Butter 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 generally taste the same. 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.

Nutrition Facts
Potato Ice Cream- Cookies N' Creamers No Churn Ice Cream
Amount Per Serving
Calories 411 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 17g 85%
Cholesterol 95mg 32%
Sodium 76mg 3%
Potassium 243mg 7%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 25g
Protein 5g 10%
Vitamin A 19.7%
Vitamin C 5%
Calcium 14.7%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 411kcal | Carbohydrates: 31g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 76mg | Potassium: 243mg | Fiber: 1g | Sugar: 25g | Vitamin A: 19.7% | Vitamin C: 5% | Calcium: 14.7% | Iron: 1.3%