Healthy & Delicious No-Churn Potato Ice Cream with Cookie Butter: A Unique & Nutritious Dessert
Prepare to have your perception of dessert completely transformed! This incredible Potato No-Churn Ice Cream with Cookie Butter offers a delightful surprise, tasting just like your favorite cookies while secretly being packed with wholesome goodness. Imagine indulging in a creamy, sweet treat that you can actually feel good about eating – that’s precisely what this recipe delivers. What makes it even more remarkable? There’s absolutely no potato peeling involved, thanks to the magic of creamer potatoes!
This isn’t just any homemade ice cream; it’s a creation so innovative and delicious it was a finalist in the prestigious 2018 Masterchef At Home Canada Little Potatoes contest! This recognition speaks volumes about its unique appeal and fantastic flavor profile. We all love ice cream, but finding a recipe that marries indulgence with nutrition is truly a game-changer. By incorporating tender creamer potatoes, this dessert receives an incredible nutritional boost, making it a surprisingly healthy alternative to traditional ice cream.
The Nutritional Power of Potatoes in Dessert
Adding creamer potatoes to your ice cream might sound unconventional, but it’s a brilliant way to infuse extra nutrition into a decadent treat. Potatoes are often underestimated, but they are veritable veggie powerhouses, brimming with essential vitamins and minerals. These humble tubers are loaded with vitamin C, which is vital for immune function, and potassium, important for heart health. They also provide iron, crucial for energy, and dietary fiber, which aids digestion and promotes a feeling of fullness. Imagine getting all these benefits from your dessert!
The beauty of using creamer potatoes, specifically, is that you don’t have to peel them. Their thin, delicate skins are perfectly edible and contribute additional fiber and nutrients without altering the texture or flavor of the ice cream. This ‘no-peel’ advantage significantly simplifies preparation, saving you time and effort in the kitchen. If you’ve been searching for creative mini potato recipes, this dessert is an absolute must-try. It transforms potatoes into a creamy, dreamy base that enhances both the taste and nutritional value of your homemade ice cream.
My Potato Peeling Past and Why Creamers are a Game-Changer
For many years, potato peeling was an unavoidable chore that heavily featured in my life. From helping with family dinners at home to spending weekends at my grandparent’s farm, I became intimately familiar with the humble potato peeler. However, my ultimate potato peeling “breaking point” arrived during the summer I turned sixteen, when I took a job at a fishing camp.
That summer, my daily routine involved peeling seemingly endless buckets of potatoes. What started as a summer job quickly began to feel more like a prison camp, thanks to the sheer volume of potatoes needing attention. The task was so monotonous and soul-crushing that, by the end of the season, I swore a solemn oath: I would never peel another potato again!
While I haven’t perfectly upheld that promise forever, I have successfully avoided potato peeling for at least the last decade. And this recipe is a testament to that commitment! Unlike many other potato-based dishes, this unique ice cream utilizes creamer potatoes, specifically chosen for their small size and thin, edible skins. This means you get all the nutritional benefits and creamy texture without the dreaded peeling step. This feature is particularly appealing when preparing a dessert, as it makes the process enjoyable and stress-free.
Why Homemade No-Churn Ice Cream is the Best
Creating homemade ice cream offers numerous advantages, chief among them being complete control over the ingredients. You can rest assured that your delicious dessert is free from artificial preservatives, colors, and unwanted additives. This recipe takes convenience a step further by being a “no-churn” ice cream, meaning you don’t need a specialized ice cream maker. This makes it incredibly accessible for anyone to whip up a batch in their own kitchen, regardless of equipment. The genius of incorporating creamer potatoes lies not only in their nutritional value but also in their ability to lend a super-rich, velvety creaminess to the final product. Their starch content helps create a smooth, dense texture that rivals traditionally churned ice cream.
🥘 Ingredients for this Unique Ice Cream
The star of this recipe is undoubtedly the Creamer Potatoes – No Peel! As mentioned, these small, flavorful potatoes are ideal because their skins are thin and delicious, eliminating the need for peeling. Eating the potato peels actually adds to the nutritional value, providing more fiber and vitamins. While I’m personally a fan of eating potato peels, I understand that preferences vary. For family or personal consumption, I embrace the peel-on approach, especially with creamers, as they are specifically bred to be enjoyed with their skins intact. This makes them perfectly suited for achieving a smooth, creamy puree that forms the base of this delightful ice cream.
Beyond our star ingredient, creamer potatoes, this no-churn ice cream recipe also calls for a few other common ingredients that work together to create its irresistible flavor and texture:
- Vanilla: A classic flavor enhancer that complements almost any sweet dish.
- Canned Sweetened Condensed Milk: This is the secret to no-churn ice cream, providing sweetness and a thick, creamy base without crystallization.
- Whipping Cream (36%-40% fat) aka Heavy Cream: Whipped to stiff peaks, it provides the light, airy texture characteristic of ice cream.
- Cookie Butter: The key flavor component that gives this ice cream its delicious “cookie” taste.
*Refer to the recipe card below for precise quantities and detailed instructions.
💭 What is Cookie Butter?
Cookie butter (affiliate link) is a delectable spread made from finely ground Speculoos cookies. These European cookies are renowned for their unique taste, often described as a mild gingerbread flavor with delightful hints of caramel and warm spices like cinnamon, nutmeg, cloves, and ginger. The resulting spread is smooth, creamy, and intensely flavorful, making it an excellent addition to desserts, toast, or even enjoyed straight from the spoon!
Several brands produce cookie butter, and while slight variations exist, their core flavor profile remains consistently delicious. In the U.S., Trader Joe’s speculoos cookie butter is a popular and widely available option. You can typically find cookie butter in most major grocery stores. Look for it in the same aisle as jams, jellies, peanut butter, and almond butter. Occasionally, it might be located in the baking or cookie aisle, so it’s worth checking both if you’re having trouble locating it. Its rich, spiced-cookie flavor is absolutely essential to giving this potato ice cream its signature “cookies and cream” like taste.
🔪 Instructions for Making Potato Ice Cream
Creating this potato ice cream with creamer potatoes is surprisingly simple and requires no ice cream maker. The key is preparing a smooth potato puree and then gently folding it into your creamy ice cream base.
To Make Potato Puree:
- Boil Method: Place creamer potatoes in a pot of water and boil for 10-15 minutes, or until they are tender enough for a fork to easily pierce through. Once cooked, drain them thoroughly and cut them in half. (This is the preferred method for the best texture.)
- *OR*
- Microwave Method: For a quicker approach, poke each small potato several times with a fork. Place them in a microwave-safe dish and cover tightly with plastic wrap. Microwave for approximately 3 minutes, or until tender.
Once cooked, transfer the tender potatoes to a food processor.
Puree the potatoes with 1 teaspoon of whipping cream in the food processor. Process until the mixture is completely smooth, resembling a thick, lump-free paste. This usually takes at least 3 minutes. The potato should cling together in a ball. Don’t worry if you still see tiny bits of skin; that’s perfectly fine and adds to the natural feel.
In a separate, medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, and cookie butter until well combined. Then, gently fold in the prepared potato puree, whisking until the mixture is completely incorporated and smooth, ensuring no streaks remain.
Using a stand mixer (fitted with a whisk attachment) or a hand-held electric mixer, whip 2 cups of heavy whipping cream until stiff peaks form. This means the cream will hold its shape when the whisk is lifted.
With a rubber spatula, carefully and gently fold the potato and cookie butter mixture into the whipped cream. The goal is to incorporate it without deflating the air from the whipped cream.
Continue to stir gently until the mixture is completely incorporated and no streaks of either component are visible. Be careful not to over-mix, as this can lead to a less airy texture.
Pour the entire mixture into a standard 9×5-inch loaf pan, or any other large freezer-safe container with a lid. Use a spatula to smooth the top for an even freeze.
Cover the loaf pan or container tightly with plastic wrap (using a product like Glad Press n’ Seal ensures an airtight seal). Place the ice cream in the freezer and allow it to freeze until completely solid, which typically takes about 8-12 hours. For best results and optimal firmness, freezing it overnight is recommended.
📖 Variations and Customizations
While the classic cookie butter version of this potato ice cream is undeniably delicious, this recipe is highly adaptable. Feel free to experiment with different flavors and dietary adjustments:
- Cookie Butter Alternatives: If cookie butter isn’t your preference or is hard to find, try substituting it with Nutella for a rich chocolate-hazelnut flavor, or even a good quality peanut butter for a nutty twist.
- Potato Choices: While creamer potatoes are recommended for their no-peel convenience, you could use regular potatoes. Just remember they would need to be peeled thoroughly. For an intriguing variation, consider using sweet potatoes. Their natural sweetness and vibrant color would create a delicious and visually appealing dessert, though the flavor profile would be different.
- Dairy-Free Option: To make this ice cream suitable for those with dairy restrictions, use a dairy-free milk substitute (such as full-fat coconut milk, almond milk, or soy milk) and pair it with a homemade dairy-free sweetened condensed milk. Ensure your whipping cream is also a dairy-free alternative like coconut cream.
- Chocolate Lover’s Delight: For a decadent chocolate version, mix in ½ cup of high-quality cocoa powder to the condensed milk mixture. Adjust the sweetness with 2 tablespoons of agave nectar or 4 tablespoons of honey to taste. You can also swirl in chocolate chips before freezing for extra texture.
- Spice It Up: Enhance the “cookie” flavor further by adding a pinch of cinnamon, nutmeg, or a ready-made pumpkin pie spice blend to the potato puree for a warmer, spicier ice cream.
🍽 Essential Equipment
While you won’t need an expensive ice cream machine for this mashed potato ice cream, a few key kitchen tools will make the process smooth and efficient:
- A food processor is indispensable for achieving that perfectly smooth, lump-free potato puree. This is crucial for the ice cream’s creamy texture.
- An electric mixer – either a hand mixer or a stand mixer – will be needed to whip the heavy cream to stiff peaks, creating the airy base of the ice cream. (Affiliate links provided for your convenience.)
- A 9×5-inch loaf pan or other freezer-safe container with a lid for freezing.
- A good quality whisk and spatula for mixing and folding ingredients.
👪 Serving Size and Adjustments
This delightful ice cream with potatoes recipe yields approximately 8 generous servings. If you’re hosting a larger gathering or simply want to have more of this delicious treat on hand, you can easily adjust the recipe. By clicking on the blue serving number within the recipe card, you can select to half, double, or even triple the recipe. The ingredient quantities will automatically calculate and adjust to your desired yield, making it incredibly convenient to scale up or down as needed.
🌡️ Storing Your Homemade Ice Cream
Proper storage is key to preserving the fresh taste and creamy texture of your homemade potato ice cream. Store it in an airtight container in the freezer for optimal freshness. This method will keep your ice cream delicious for up to 3 months. If you only plan to enjoy it over a couple of days, simply keeping it covered tightly with plastic wrap directly in the loaf pan will suffice. An airtight container, however, prevents ice crystals from forming and absorbing freezer odors, ensuring a delightful experience every time you scoop.
💭 Top Tip: Make it with Leftover Potatoes!
One of the absolute best hacks for this recipe is to use leftover creamer potatoes! It’s not uncommon to have a few boiled creamers remaining from dinner, and this recipe offers the most delicious and creative way to prevent food waste. If your potatoes are already boiled and cooled, you’re halfway to making this ice cream, cutting down on prep time even further. It truly transforms what might have been mundane leftovers into an exciting, nutritious, and utterly scrumptious dessert. This makes whipping up a batch of potato ice cream an even quicker and more satisfying endeavor.
In conclusion, while my fishing camp experience didn’t completely eradicate potato peeling from my life, this recipe certainly helps! For me, successfully avoiding a significant amount of potato peeling for over a decade is a personal victory, and this no-peel potato ice cream is a shining example of how to make that happen. Unlike many other potato-inclusive recipes, this one cleverly bypasses the peeling step, making it incredibly convenient. But the true bonus is undeniably the boost of nutrition woven into every creamy bite. Who wouldn’t want to feel even better about enjoying a scoop (or two!) of delicious ice cream?
So, whether you’re actively searching for innovative creamer potato recipes, intriguing mini potato dishes, or simply a unique dessert that’s both healthy and heavenly, give this Masterchef-finalist recipe a try. It’s an indulgence that truly lets you eat your veggies and have your ice cream too!
🥔 Potato Ice Cream Recipe
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Equipment
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electric mixer
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food processor
Ingredients
Potato Puree :
- ¾ cup potato puree (a little less than ½ of a 680g bag of Little Potato Creamers, such as Boomer Gold; refer to puree instructions below)
- 1 teaspoon whipping cream (heavy whipping cream – 36% fat content recommended)
Ice Cream:
- 300 ml sweetened condensed milk (approx. 10 oz)
- 1 teaspoon vanilla extract
- 6 tablespoon Cookie Butter (See “What is Cookie Butter” section above for details)
- 2 cups whipping cream (heavy whipping cream – 36% fat content recommended)
Optional Garnish:
- 1 ginger snap cookie (crumbled)
- 1 maraschino cherry
Instructions
To Make Potato Puree:
-
Boil Method: Boil Creamer potatoes for 10-15 minutes or until easily pierced with a fork. Drain well, then cut in half. (This is the recommended method for the best texture).
-
*OR*
-
Microwave Method:
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Poke each little potato with a fork, place in a microwave-safe dish, and cover with plastic wrap.
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Microwave Creamer potatoes for approximately three minutes, until a fork can easily go through them.
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Place the cooked potatoes and 1 teaspoon of whipping cream into a food processor. Puree until completely smooth, like a thick paste with no lumps (at least 3 minutes). The potato should cling together in a ball. Small bits of skin are acceptable.
Ice Cream:
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In a separate, large bowl, whisk together the sweetened condensed milk, vanilla extract, and cookie butter until fully combined. Then, add the potato puree and whisk until it’s completely incorporated and smooth.
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In the bowl of a stand mixer (or using a hand-held electric mixer), whip 2 cups of heavy whipping cream until stiff peaks form.
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Using a spatula, gently fold the potato mixture into the whipped cream, being careful not to deflate the air.
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Continue to stir just until completely incorporated and uniform in color. Avoid over-mixing.
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Pour the mixture into a 9×5-inch loaf pan (or another suitable large container with a lid). Smooth the top with a spatula and cover tightly with plastic wrap (Glad Press n’ Seal works well).
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Place the ice cream in the freezer and freeze until solid, which will take approximately 8-12 hours. For the best results, freezing overnight is recommended.
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Serving:
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Remove the ice cream from the freezer about 10 minutes before serving. This will allow it to soften slightly, making it easier to scoop.
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For effortless scooping, wet an ice cream scoop with hot water (and dry it off) before scooping the ice cream into waffle bowls, cones, or regular dessert bowls.
Garnish:
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Garnish with crumbled ginger snap cookies and a maraschino cherry for a final touch. Serve immediately and enjoy your unique, delicious treat!
Notes
Nutrition
📋 More Delicious Ice Cream Recipes
If you loved this unique potato ice cream, be sure to explore more of our inventive and easy-to-make no-churn ice cream creations. We believe in making delicious desserts accessible to everyone, regardless of whether you own an ice cream maker or not. Each recipe offers a fresh take on classic flavors or introduces exciting new combinations, perfect for satisfying any sweet craving. Expand your homemade ice cream repertoire with these fantastic options:
- No-Churn Saskatoon Berry Ice Cream
- Magical No-Churn Butterbeer Ice Cream
- Spooky Fun Boo Batter No-Churn Ice Cream
- Autumn Delight Pumpkin Pie No-Churn Ice Cream