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04th Mar 2019

Mashed potato ice cream is now a thing, and it sounds weirdly delicious

Rebecca O'Keeffe

mashed potato icd cream

Would you try this?

Okay so we are all for weird and wonderful new food to try.

Which might explain why were so excited and intrigued to discover mashed potato ice cream.

We know, it sounds gross, but stick with us.

It’s kind of one of those sweet and savoury experiments, that includes sweet ice cream paired with gravy.

Might not be your cup of tea, but you can’t deny it sounds interesting.

So, without further adieu, here’s the recipe, which was created by HelloGiggles:

What you’ll need:

  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 2/3 cup granulated sugar
  • 2 Tbsp. light corn syrup
  • 4 oz. cream cheese, softened
  • 1/8 tsp. kosher salt
  • 1 cup leftover chilled mashed potatoes
  • 1/2 cup jarred gravy, divided
  • 12 waffle cones
  • 1 Tbsp. chopped fresh flat-leaf parsley

And this is what you’ll do:

1. Heat milk, cream, sugar, and corn syrup. Bring to a boil, and cook, whisking occasionally, until sugar is dissolved and mixture is slightly thickened. Remove from heat, and stir in cream cheese and salt until smooth. Pour milk mixture into a large heatproof bowl, and chill at least 2 hours or overnight.

2. Blend milk mixture and mashed potatoes until completely combined. Strain mixture though a sieve, and throw out any remaining lumps. Pour into freezer container of an electric ice cream maker, and freeze according to manufacturer’s instructions.

mashed potato ice cream

3. Spoon half of the ice cream mixture into a loaf pan. Dollop 2 tablespoons of the gravy on the ice cream, and swirl with a knife to create a marbled effect. Spoon remaining ice cream over swirled pattern, and smooth top with an offset spatula. Dollop 2 additional tablespoons of the gravy on top of ice cream, and swirl with knife to create another marbled effect. Freeze until swirl is set, about 10 minutes. Cover with plastic wrap, pressing to adhere on top of ice cream to prevent freezer burn. Freeze until completely frozen, at least 4 hours or overnight.

4. Scoop ice cream into waffle cones, and drizzle with remaining gravy. Sprinkle each with a pinch of parsley, and serve immediately.

And let us know how it goes!

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