Sweet Potato Ice Cream

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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. 

a silver bucket filled with sweet potato ice cream, and mini marshmallows on the side

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. 

a silver bucket with sweet potato ice cream and a spoon in it, a couple bites missing

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.

an overhead view of scooped sweet potato ice cream

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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Sweet Potato Ice Cream

  • Prep Time: 15 hours
  • Cook Time: 20 minutes
  • Total Time: 15 hours 20 minutes
  • Yield: 5 cups

Description

This sweet potato ice cream is flavored with bourbon, maple syrup and a little bit of browned butter.

Ingredients

For the sweet potato mix

  • 1 Extra large sweet potato (about 1 1/2 cups mashed)
  • 2 tablespoons butter, browned
  • 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

Instructions

  1. Pre-freeze ice cream maker according to manufactures instructions.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and stir in remaining 1 cup of heavy whipping cream.
  6. 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.
  7. 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.
  8. Once mixture has reached custard form, stop the mixer and spoon into freezer safe container or serve immediately. Freeze for 1-4 hours.

Notes

  • 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.
Nutrition Information:
1/2 cup
382
23.4g
38.1mg
28.1g
17.9g
30.2g
1.6g
2.8g
86.8mg
  • Category: ice cream
  • Method: frozen
  • Cuisine: american

Keywords: homemade ice cream, homemade ice cream recipe, ice cream recipe, sweet potato ice cream

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10 Responses
  1. Renee @ Tortillas and Honey

    First word that came to mind reading this post: damn! Bourbon + sweet potato + ice cream. Damn pretty much sums it up for me in the very best way possible. I guess my ice cream maker isn’t retired for the year after all. 🙂

  2. Trish - Mom On Timeout

    Ohmygosh! I just made pumpkin ice cream last week (sharing tomorrow)! It’s amazing! Can’t wait to try this Julianne – pinned!

  3. Jocelyn (Grandbaby Cakes)

    I knew this sweet potato ice cream was coming! Girl I still have to make mine but its on my editorial calendar ever since you told me about it in Miami!! This looks amazing girl!

  4. Ashley | Spoonful of Flavor

    I’ve been dying to make sweet potato ice cream ever since we had it in Miami! So glad you made it so now I can try this recipe!

  5. Lindsay @ Life, Love and Sugar

    Yes! I was wondering which of us would do it first! 🙂 It’s been on my list too. It looks amazing – I feel like I can taste it!

  6. Lindsey @ American Heritage Cooking

    Gahhh! You are making me want to whip out my ice cream maker again! I just started losing the weight I gained from ice cream this summer! lol {No, seriously, though. Ice cream makers are dangerous} This is the perfect flavor and I am just going to leave it at that! Pinned

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