Sweet Potato Ice Cream

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/10/22
Sweet Potato Ice Cream in a clear glass bowl

The Spruce Eats / Diana Rattray
Prep: 10 mins
Cook: 10 mins
Refrigerate: 3 hrs
Total: 3 hrs 20 mins
Servings: 5 servings
Nutrition Facts (per serving)
658 Calories
50g Fat
42g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 5
Amount per serving
Calories 658
% Daily Value*
Total Fat 50g 64%
Saturated Fat 30g 151%
Cholesterol 362mg 121%
Sodium 148mg 6%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Total Sugars 35g
Protein 13g
Vitamin C 9mg 43%
Calcium 208mg 16%
Iron 2mg 9%
Potassium 479mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you can have pumpkin pie ice cream, you can most certainly have sweet potato pie in a scoop of ice cream, right? Yes, please!

This recipe requires sweet potato puree which you can buy premade in a can, or you can make yourself by cooking the sweet potatoes in boiling water and then pureeing them in a blender.

Serve sweet potato ice cream with this delicious brown sugar pecan praline sauce or with dulce de leche. Butterscotch sauce would be excellent as well, or simply sprinkle toasted pecans or toasted coconut over the ice cream.

Ingredients

  • 2 1/2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup dark brown sugar

  • 5 large egg yolks

  • 1 cup sweet potato puree

  • 1/4 teaspoon ground nutmeg

  • 3/4 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Heat cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally until sugar is dissolved and mixture begins to boil.

  3. In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot mixture into egg yolks, whisking briskly as you pour. Pour egg yolk mixture back into saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.

  4. Strain mixture through a fine-mesh sieve into a bowl. Whisk in sweet potato puree and spices. Cover and refrigerate until thoroughly chilled, at least 3 hours.

  5. Freeze in ice-cream freezer following manufacturer's directions. Transfer to a container, cover, and freeze until firm.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tip

  • Dip a spoon in the egg and milk mixture and run a finger across the back of the spoon. If the path your finger makes is clear and the film on the spoon is not at all runny, the custard is done.