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No Churn Candied Sweetpotato Ice Cream

Summer screams for ice cream, and this no churn ice cream recipe is someone everyone can make right at home in their own kitchen. It requires no ice cream machine and a handful of ingredients, some of which you may already have in your pantry. What if I told you that you can take a sweetpotato and transform it into one of the most decadent, whimsical, flavor and texture packed ice creams you’ve ever experienced? It’s true! This No Churn Candied Sweetpotato Ice Cream is a luscious, sweet, nutty, and ridiculously decadent ice cream flavor made with roasted, candied sweet potatoes, and little surprise bits of caramelized pecans, white chocolate chips, and marshmallows in each bite. Coat your sugar cones with melted butterscotch chips and a sprinkle of flaky salt for a touch of tang, and - just trust me here - top these gorgeous ice cream treats off with a drizzle of robust extra virgin olive oil right before enjoying. This is next level desserts, unlocked!

Recipe

Servings 12 people
Calories 444 kcal

Ingredients
  

Ice Cream

  • 1 large sweetpotato peeled and halved vertically
  • 2 tbsp olive oil
  • 2 tablespoon maple syrup plus 1 teaspoon
  • ¼ cup light brown sugar
  • 2 tsp vanilla extract divided
  • 2 tsp cinnamon plus ½ tablespoon
  • Pinch nutmeg
  • Pinch kosher salt
  • 3 ½ cups chilled heavy whipping cream divided
  • 1 14-ounce can sweetened condensed milk
  • 1 cup roughly chopped candied pecans method below for homemade option, or more if you want additional texture
  • ⅓ cup white chocolate chips
  • 1 cup mini marshmallow or chop large marshmallows into quarters

Candied Pecans

  • 1 cup raw pecan halves
  • 3 tablespoons cup maple syrup
  • ½ tsp vanilla extract
  • ¼ tbsp light brown sugar
  • ½ tsp ground cinnamon
  • Flaky salt for topping

Serving

  • Ice cream cones
  • ½ cup butterscotch chips
  • ½ tsp coconut oil
  • Flaky salt
  • Extra virgin olive oil

Instructions
 

Ice Cream

  • Preheat oven to 350F. Cut sweetpotato into quarters vertically and place on a parchment lined sheet pan. Mix olive oil and 1 teaspoon vanilla extract in a small bowl. Brush sweetpotato halves to coat. Sprinkle each half with brown sugar, ½ teaspoon cinnamon, nutmeg, and kosher salt. Roast 45 minutes, until easily pierced with a paring knife. Remove from oven and mash as much as possible with a fork. Place in fridge to cool completely until chilled, 1-2 hours.
  • Once chilled, add mashed sweetpotato, 3 cups heavy cream, 1 teaspoon maple syrup, ½ tablespoon cinnamon, remaining teaspoon vanilla extract to a blender. Blend on low speed until smooth and slightly thickened. Do not allow cream to fully whip.
  • In the bowl of a stand mixer or a large bowl if using a hand mixer, add the heavy cream and sweetpotato mixture and remaining ½ cup heavy whipping cream. Whip until slightly thickened, then add the vanilla paste or extract. Continue whipping mixture on medium-high speed until stiff peaks form, scraping the sides of the bowl as needed, 5 to 6 minutes.
  • Gently fold in the first half of the sweetened condensed milk. Once combined, fold in the second half.
  • Transfer ice cream mixture to a chilled loaf pan in layers, alternating between heavy cream mixture and a sprinkle of candied pecans, white chocolate chips, and marshmallows. The top layer should be sprinkled with the mix-ins. Cover with a sheet of parchment paper, then wrap the pan tightly with aluminum foil. Freeze until set, overnight or for at least 6 hours.

Serving

  • Add butterscotch chips and coconut oil to a microwave safe bowl. Microwave in 20-second increments until fully melted. Stir between increments.
  • Roll each cone in melted butterscotch chips and quickly sprinkle lightly with flaky salt. Place cones top down on a parchment lined surface. Place in fridge to harden, 10-15 minutes.
  • Scoop Candied Pecan and Sweetpotato Ice Cream into cones. Drizzle lightly with extra virgin olive oil upon serving.

Notes

Nutrition Facts
No Churn Candied Sweetpotato Ice Cream
Serving Size
 
1 serving
Amount per Serving
Calories
444
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
80
mg
27
%
Sodium
 
67
mg
3
%
Potassium
 
207
mg
6
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
24
g
27
%
Protein
 
3
g
6
%
Vitamin A
 
3707
IU
74
%
Vitamin C
 
1
mg
1
%
Calcium
 
85
mg
9
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
29
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 31gProtein: 3gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 67mgPotassium: 207mgFiber: 2gSugar: 24gVitamin A: 3707IUVitamin C: 1mgCalcium: 85mgIron: 1mgNet Carbohydrates: 29g