No-Churn Sweet Potato Pie Ice Cream Recipe

Although unusual, sweet potato ice cream, like pumpkin puree, has a sweet, velvety texture that pairs well with cream and sugar for a savory-sweet dessert.

– 2 medium sweet potatoe – 4 ounces pie crust scraps, cut into roughly 1-inch wide piece – 1 tablespoon cinnamon sugar – 1 ½ cups (6 ounces) pecan piece – ¼ cup maple syrup – Flaky sea salt – 2 cups mini marshmallow – 1 (14-ounce) can condensed milk – 2 teaspoons pumpkin pie spice, divided – ¾ teaspoon kosher salt – 2 teaspoons vanilla bean paste or vanilla extract – 3 tablespoons bourbon or rum – 1 ¾ cups heavy cream – Whipped cream, for serving – Mini marshmallows, for serving



Aluminum-foil two small baking sheets. Roast potatoes on one sheet on the upper oven rack for 1 hour or until easily pierced with a small knife. 

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Lay pie dough scraps on a baking sheet, leaving a ½-inch gap. Scatter cinnamon sugar. Bake bottom rack for 10–12 minutes until browned. 

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Chill. Mix pecans and maple syrup in a medium pan for 4–6 minutes until the syrup crystallizes. Whisk in flaky sea salt. 

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Add pecans to the last parchment-lined baking sheet. Chill. Let potatoes cool before peeling. On broiler. 

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Cover remaining foil-lined baking sheet with mini marshmallows. Braise 1–2 minutes until toasted, then cool and freeze.

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Combine condensed milk, 1 ½ teaspoons pumpkin pie spice, salt, vanilla, and bourbon stirring well. Using orange food coloring, add a few drops to sweet potato mixture. 

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Unfreeze marshmallows and chop. Mix in half the maple pecans, pie crust, and marshmallows with the sweet potato mixture. 

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Spoon into a loaf pan. Add remaining pecans, pie crust, marshmallows, and pumpkin pie spice. Serve after freezing for 6 hours or overnight.

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