Ice Cream Baked Potato Recipe

Ice Cream Baked Potato Recipe

How To Make Ice Cream Baked Potato

Ice cream potato is a favorite snack to complete your day. Made of all sweet goodness, the ice cream is shaped to mimic your favorite baked potatoes.

Preparation: 30 minutes
Cooking:
Freeze Time: 2 hours
Total: 2 hours 30 minutes

Serves:

Ingredients

  • ½galvanilla ice cream
  • ¾cupcocoa powder,sifted
  • ½cupcoconut,shredded
  • orange and yellow food coloring
  • 1cupwhipped cream
  • 4yellow starbursts
  • red licorice,chopped finely
  • white sanding sugar
  • 1tspground cinnamon
  • green sprinkles

Instructions

  1. To form ice cream potatoes, scoop about ½ cup of ice cream onto a piece of plastic wrap.

  2. Cover the ice cream with plastic wrap and press the ice cream into a russet potato shape. Freeze until firm for about 2 hours.

  3. In a medium shallow bowl, add cocoa powder. Working one at a time, add an ice cream potato and roll to completely coat the ice cream in the cocoa powder.

  4. Place the covered potato in the freezer while you roll the rest. While the potatoes are freezing, make the coconut cheese.

  5. In a small bowl, add a couple of drops each of orange and yellow food coloring to the shredded coconut. Stir to combine.

  6. Cut a thin slit out of the top of each ice cream potato then dollop whipped cream on top

  7. Top each potato with a yellow starburst then sprinkle with licorice, white sanding sugar, cinnamon, and green sprinkles.

  8. Serve immediately.

Nutrition

  • Calories: 708.07kcal
  • Fat: 38.35g
  • Saturated Fat: 24.66g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 9.68g
  • Polyunsaturated Fat: 1.43g
  • Carbohydrates: 87.15g
  • Fiber: 9.06g
  • Sugar: 68.49g
  • Protein: 13.26g
  • Cholesterol: 127.56mg
  • Sodium: 218.03mg
  • Calcium: 381.70mg
  • Potassium: 831.81mg
  • Iron: 2.78mg
  • Vitamin A: 339.82µg
  • Vitamin C: 4.87mg
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