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Ice Cream Baked Potato Recipe

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3.8 from 78 reviews

This playful and delightful recipe transforms vanilla ice cream into a fun and visually surprising dessert that looks like baked potatoes. Coated in cocoa powder for a realistic potato skin effect, and garnished with colored coconut to mimic cheddar cheese, whipped cream as sour cream, and green sprinkles as chives, these ice cream 'baked potatoes' are sure to impress and delight guests of all ages.

Ingredients

Ice Cream Potatoes

  • 1/2 gallon vanilla ice cream (Kirkland brand recommended)
  • 3/4 to 1 cup unsweetened cocoa powder

Coconut 'Cheese'

  • 1/2 cup shredded sweetened coconut
  • Yellow gel food coloring (a few drops)

Whipped Cream 'Sour Cream'

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Garnishes

  • 1-2 teaspoons green sprinkles
  • Chocolate sauce (optional, for serving)

Instructions

  1. Shape the ice cream: Scoop slightly softened vanilla ice cream onto plastic wrap and shape each portion into oblong forms resembling baked potatoes; about two scoops per potato is ideal. Wrap each tightly and freeze until firm, approximately several hours or overnight.
  2. Coat with cocoa powder: Once the ice cream potatoes are fully frozen and firm, unwrap and roll each in unsweetened cocoa powder until completely coated to simulate a realistic potato skin. Doing this in a shallow bowl rather than a bag helps achieve even coverage. Return the coated potatoes to the freezer to maintain their shape.
  3. Prepare the coconut 'cheese': In a medium bowl, mix the shredded sweetened coconut with a few drops of yellow gel food coloring until the coconut resembles shredded cheddar cheese. Set aside.
  4. Make the whipped cream: Using a mixer, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Place whipped cream in the refrigerator until ready to serve.
  5. Assemble and serve: Right before serving, optionally drizzle chocolate sauce on serving plates. Place one ice cream baked potato on each plate, then slice each open slightly to mimic a baked potato split. Top with whipped cream to resemble sour cream, sprinkle the yellow coconut 'cheese' over the top, and finish with green sprinkles as chives. Serve immediately for best texture and presentation.

Notes

  • Use vanilla ice cream that is slightly softened to shape easily but not melted.
  • Freezing times may vary; ensure ice cream potatoes are very firm before coating with cocoa powder.
  • Yellow gel food coloring works best for vibrant coconut 'cheese' color without affecting texture.
  • Optional chocolate sauce adds flavor and a nice presentation base for serving.
  • Serve immediately after assembling to prevent melting and keep shapes intact.

Find it online: https://recipethrive.com/ice-cream-baked-potato-recipe/