BAKED POTATO ICE CREAM
Steps:
- For the "butter" frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.;
- For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
- Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
- Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
- Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.
PERFECT BAKED POTATO
This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!
Provided by CURLEEGIRLEE
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h31m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
- Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g
BAKED POTATO ICE CREAM SUNDAES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Have ready 4 sheets of plastic wrap. Place 3 generous scoops of ice cream on each sheet; gather ends lengthwise and mold into the shape of a baked potato. Set each on a sheet of aluminum foil and wrap to hold in place; transfer to freezer to firm, about 1 hour. Repeat 3 more times.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; mix in yellow food coloring. Using an offset spatula, spread yellow butter 1/4 inch thick on a parchment-paper-lined baking sheet; freeze for 20 minutes. Cut into 1-inch "butter pats," and set aside.
- Unwrap frozen "potatoes," and coat with cocoa powder. Draw a knife through the cocoa on top of each "potato" to expose the inside. Top with whipped cream, green sprinkles for "chives," and "butter pats." Serve immediately with chocolate sauce.
BAKED POTATO ICE CREAM
Make and share this Baked Potato Ice Cream recipe from Food.com.
Provided by Rise3834
Categories Frozen Desserts
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Note: you may wish to use more of less of each item listed.
- Soften ice cream just enough to be able to form it.
- Take 2 to 3 scoops and form together into the shape of a baked potato, putting each"potato" back in the freezer until all are done.
- Once they are all formed and firming again roll them through a plate of cocoa so that they are coated completely (you are making the appearance of a potato at this point).
- Place back into freezer until ready to serve.
- Once you are ready to serve, slice them open at the top (just like a baked potato) and poor in some of your chocolate sauce so that it looks like gravy.
- Then squirt in the whipped cream (or scoop in Cool Whip) so that it looks like sour cream.
- Sprinkle on almonds and serve!
- You can use many different toppings such as coconut colored orange to look like shredded cheese, green maraschino cherries to look like green onions and so on.
Nutrition Facts : Calories 2607.4, Fat 158.9, SaturatedFat 93.6, Cholesterol 797, Sodium 857.2, Carbohydrate 255.2, Fiber 8.2, Sugar 203.8, Protein 41.6
SWEET POTATO ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
- Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
- Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.
ICE CREAM BAKED POTATO
Steps:
- Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.
- Make Chives: Mix roasted pecan bits with green food coloring until well coated.
- Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.
- Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".
- Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.
POTATOES BAKED IN CREAM
This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.
Provided by Bev I Am
Categories Potato
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel onion as thinly as possible.
- Peel the potatoes and slice as evenly as possible, about 1/8" thick.
- In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
- Add the onion slices.
- Stir with a wooden spoon and cook until the onions are wilted and translucent.
- Add the cream and bring to a boil.
- Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
- Add nutmeg and season with salt and pepper.
- Simmer until the cream begins to thicken and the potatoes are almost tender.
- They should still have some resistance to the bite.
- **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
- Preheat the oven to 375 degrees F.
- In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
- (It is not necessary to grease the dishes first).
- **The casseroles can be assembled to this point well in advance of baking.
- The potatoes will not discolor since they are already partially cooked.
- Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
- Serves 6-8.
Nutrition Facts : Calories 540.8, Fat 46.1, SaturatedFat 28.7, Cholesterol 168.1, Sodium 67.7, Carbohydrate 29.1, Fiber 3.3, Sugar 1.6, Protein 5.4
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IDAHO® POTATO ICE CREAM | IDAHO POTATO COMMISSION
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- Preheat oven to 375 degrees. Wash potatoes. Leave peel on and cut in 1/2" cubes. Toss with olive oil, salt and pepper. Spread onto baking sheet and roast until cooked throughout, about 20 minutes. Set aside.
- In a sauce pan, bring milk, cream, sugar and corn syrup to boil. Reduce heat and simmer for 5 minutes. Remove from heat and whisk in cream cheese and salt, then sour cream. Chill.
- In a blender, mix ice cream base with potatoes until completely smooth. Strain through a fine mesh strainer, preferably a chinoise. Freeze in ice cream maker. Put in freezer 6 hours or overnight. Makes a generous quart.
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