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! This recipe was a finalist in the Masterchef at Home Recipe Competition!
Cuisine American, Canadian
Keyword cookies n' cream, ice cream, potato
Prep Time 15minutes
Cook Time 3minutes
Total Time 18minutes
Author Terri Gilson
Potato Puree :
¾cuppotato 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
1tspwhipping creamI use heavy whipping cream - 36%
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)
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.
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. *
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
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 with ginger snap cookies and maraschino cherries and serve immediately. Enjoy!
💭What is Cookie Butter?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.📖 VariationsTry it with Nutella instead of cookie butter!My Amazon Recommendations (affiliate links)
🥔 Potato Ice Cream Recipe
Amount Per Serving
Calories 411Calories from Fat 270
% Daily Value*
Saturated Fat 17g106%
Vitamin A 985IU20%
Vitamin C 4.1mg5%
* Percent Daily Values are based on a 2000 calorie diet.