Idaho Ice Cream Potato
A novelty dessert shaped like a baked potato: vanilla ice cream rolled in cocoa powder to mimic potato skin, topped with whipped cream 'sour cream' and a caramel or chocolate drizzle.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Ice cream scoop
- •Baking sheet
- •Piping bag
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 22
- carbs
- 48
- protein
- 5
- calories
- 410
Instructions
- 1
Scoop ice cream into oval potato shapes. Place them on a cold sheet pan from the freezer.
- 2
Put the sheet pan back in the freezer for 15 minutes until firm.
- 3
Roll each ice cream scoop in cocoa powder until completely covered like potato skin.
- 4
Put the coated scoops back in the freezer while you make the toppings.
- 5
Beat heavy cream with powdered sugar until stiff peaks hold their shape. Stir in pale yellow color if desired.
- 6
Cut a small slit in the top of each ice cream potato. Squeeze whipped cream inside to look like sour cream.
- 7
Drizzle caramel sauce over the top and serve right away.
Chef's tips
Work quickly with soft ice cream. Keep a sheet pan in the freezer to firm up each potato between steps.
Storage
Freeze finished potatoes in an airtight container for up to 1 week.
Reheating
Not applicable; serve frozen, letting sit 5 minutes before eating.
Common mistakes to avoid
- •Letting the ice cream get too soft and melted before shaping.
- •Using sweetened cocoa powder, which makes the outside taste too sugary.
Serving suggestions
Cooked Idaho Ice Cream Potato?
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