Sweet Potato Ice Cream with Toasted Marshmallows

Oh, man… I am a complete loser. So about two weeks ago Tony was in Milan for a big work convention and I opted to stay at home with the pooch in Florence. Tony travels a lot for work so I am totally fine spending a few days by myself. I have a nice little routine of working out, baking, blogging, going to the dog park, reading, watching Sex And The City or Friends, wedding scheming, doing all of the girl things, and making a salad for dinner. It’s nice! And might I add, a lot cleaner without Tony around…

The Bite-Sized Bakker//Sweet Potato Ice Cream with Toasted Marshmallows

Anyway, Tony’s trip to Milan ended up being a bit longer than expected annnnd he took the car so I was literally stuck in my ivory tower for like a week. Those 85 steps to my apartment can be daunting! After 2 or 3 days of doing nothing, I discovered Sia’s “Chandelier” music video for the first time, which already had like 900,000,000 views (thus confirming that I am totally out of the loop) and I was slightly obsessed with it. I proceeded to watch her “Elastic Heart” and “Big Girls Cry” music videos and started researching this manic dancer, Maddie Ziegler, and discovered that she is on Dance Moms… Lo and behold, there’s a Dance Moms collection on Netflix AND you can watch full episodes on Lifetime’s website. Safe to say, I knew what I would be watching for the remainder of Tony’s absence. 

The Bite-Sized Bakker//Sweet Potato Ice Cream with Toasted Marshmallows

Friends, I am saddened to say that I didn’t stop watching the series once Tony returned and I have now watched all FIVE seasons of Dance Moms. I’m mostly at a loss of words for myself… I guess I just needed to catch up on all of the trashy reality TV that I’ve been missing while living in Italy… In the form of a 48-year old woman screaming at little 12-year olds as they try to become child stars. It. Was. Epic.

The Bite-Sized Bakker//Sweet Potato Ice Cream with Toasted Marshmallows

In the midst of my Dance Moms marathon frenzy, I did do one good thing– I made this ice cream. I’ve had my eye on this Sweet Potato Ice Cream with Toasted Marshmallows from Jeni’s for a few years now, but I was always intimidated by the homemade marshmallow aspect of the recipe. Now that I know how easy it is to make Homemade Marshmallows, I will never have to fantasize about going to Jeni’s Scoop Shop to eat this ice cream again because I can simply make it at home! The Homemade Marshmallows are so worth it because they gradually start melting into the ice cream over time and you have this delicious, creamy, and smooth ice cream with pockets of gooey marshmallows. It’s sensational.

The Bite-Sized Bakker//Sweet Potato Ice Cream with Toasted Marshmallows

Impress your guests at Thanksgiving this year with a fun twist on the traditional Sweet Potato Pie! Also, in honor of my newfound obsession with Dance Moms… #dontstopbelieving

The Bite-Sized Bakker//Sweet Potato Ice Cream with Toasted Marshmallows

Sweet Potato Ice Cream with Toasted Marshmallows

Yield: 1 quart

Prep Time: 8 hours

Cook Time: 15 minutes

Ingredients:

  • 1½ cups ½-inch cubes peeled sweet potatoes
  • 2 cups whole milk
  • 1½ ounces (3 tablespoons) cream cheese, softened
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • 1¼ cups heavy cream
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons molasses
  • 1½ cups Homemade Marshmallows

Directions:

  1. To prep, combine sweet potatoes and milk in a saucepan and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and easily pierced with a knife, about 8 to 10 minutes. Beat the cream cheese with the salt and cinnamon in a large bowl until smooth. Fill a large bowl with ice and water.
  2. To make ice cream, once the potatoes are cooked, transfer to a food processor, puree, and then return to the pan. Add the heavy cream, sugars, and molasses to the potato puree, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat.
  3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  4. While the base is chilling, toast the marshmallows. Spread the marshmallow cubes on a baking sheet and use a kitchen torch to brow the tops of the marshmallows. Let cool for a few minutes, then shake the pan so the marshmallows turn over and continue to torch the marshmallows until all are a fairly uniform lovely brown. Let cool.
  5. To freeze, pour the ice cream base into the frozen canister and begin to spin the ice cream until thick and creamy.
  6. Pack the ice cream into a storage container, layering it with toasted marshmallows as you go, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.
recipe from Jeni's Splendid Ice Creams At Home.