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Sweet Potato Pie Ice Cream

  • Prep

    15 m
  • Ready In

    8 h 15 m
bradleywalworth

bradleywalworth

If you like sweet potato pie, then you will love this. This ice cream is rich and creamy like that of professional ice cream parlors. I also make mini ice cream pies with it and they are great. When I make this most people are afraid to try it, but when they finally try it the ice cream disappears. I have people ask me to make it all the time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks; beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.
  2. Crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
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