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Spiced Sweet Potato Ice Cream made with brown butter, cinnamon and a hint of bourbon. This homemade ice cream is the perfect fall treat.
Whenever I bust out my ice cream maker, it’s bound to be a good day. This Sweet Potato Ice Cream is the perfect time fall treat- made with mashed sweet potato, cinnamon a touch of brown butter and bourbon.
As soon as this recipe came out of my ice cream maker, I found myself reaching my spoon in for bite after bite.
I think this ice cream is best served as a custard as soon as it is finished, or just slightly frozen for maybe an hour or two. I noticed the longer I kept it in the freezer, the more difficult it was to scoop, and it sort of crumbled apart; yet it was still delicious. I recommend letting it thaw, maybe 15-20 minutes before scooping to make it easier.
This ice cream reminds me a little bit of a pumpkin ice cream. However, it’s got all my most favorite ingredients for fall: cinnamon, maple syrup, bourbon and browned butter.
For the actual sweet potato itself, it needs to be baked or boiled until completely soft. So this recipe will need some planning ahead of time.
Once the sweet potato is cooked, scoop the insides away from the skins, and mash it up until it is completely smooth and no chunks are remaining.
The sweet potato needs to be cold when you are adding it to the ice cream maker as well. You will be adding the sweet potato directly into the ice cream machine after you have churned it for several minutes.
Trust me when I say that you will want to eat this right out of the mixing bowl. It will be much more custard like, in between the consistency of a milkshake and soft serve ice cream. If you prefer it more solid, then freeze for 1-4 hours.
Serve this with a drizzle a little melted marshmallow fluff over the top.
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This sweet potato ice cream is flavored with bourbon, maple syrup and a little bit of browned butter.
For the sweet potato mix
- 1 Extra large sweet potato (about 1 1/2 cups mashed)
- 2 tablespoons butter, browned
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
For the ice cream
- 3 cups heavy whipping cream
- 3/4 cup light brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon bourbon
- 2 teaspoons cinnamon
- Pre-freeze ice cream maker according to manufactures instructions.
- Bake or boil the sweet potato until completely soft. If baking, I suggest to bake in a 425°F oven for 45-60 minutes. If boiling, remove the skin. Spoon out 1 ¼ C of the sweet potato filling and set aside.
- In a small pan, melt butter over medium heat until it starts to turn light brown. Add the mashed sweet potato, brown sugar and cinnamon. Stir until combined. Refrigerate sweet potato mixer until completely cold.
- In a medium sauce pan, combine 2 cups of heavy cream, 3/4 cup brown sugar, maple syrup, bourbon and cinnamon. Stir until mixture is lightly boiling.
- Remove from heat and stir in remaining 1 cup of heavy whipping cream.
- Refrigerate until the mixture is completely cold. If mixture gets firm, it may be reheated until liquid forms again. Return to the freezer to cool rapidly.
- To churn the ice cream, pour liquid in slowly and churn on low for 10 minutes until custard starts to form. Increase speed and churn for another 5 minutes. Pour the smashed sweet potatoes into the ice cream.
- Once mixture has reached custard form, stop the mixer and spoon into freezer safe container or serve immediately. Freeze for 1-4 hours.
- The prep time and total time includes both the pre-freezing of your ice cream maker.
- I suggest to make the sweet potato mix and the ice cream batter the night before, when you are pre-freezing your ice cream maker. Sweet potato can be baked or boiled as long as it is soft and free of any skin.
- Category: ice cream
- Method: frozen
- Cuisine: american
Keywords: homemade ice cream, homemade ice cream recipe, ice cream recipe, sweet potato ice cream