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Rosy Red Potato Ice Cream

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Potato Type: Reds
Cuisine: American
Prep Method: Boiled



Prep Time

10 Mins

Cook Time

25 Mins


Serves 6-8


  • 2 – 3 red potatoes (diced)
  • 1 vanilla bean pod
  • 1/4 teaspoon of rose water
  • 1 can (14 ounces) of sweetened condensed milk
  • 2 cups + 1 teaspoon of heavy whipping cream (separated)
  • Garnish 1 teaspoon of black sesame seeds


  1. Fill a small pot half-full with water and bring to a boil. Add the diced red potatoes to the pot and reduce heat to a low boil. Cook for approximately 15 minutes. Drain and let cool.
  2. Place the cooked red potatoes in a food processor. Add the rose water and 1 teaspoon of heavy whipping cream. Chop until it forms a sticky, marshmallow consistency.
  3. In a stand mixer with a whisk attachment, whip the 2 cups of heavy whipping cream until stiff peaks form.
  4. Scrap the inside of the vanilla bean pod with a knife and mix the contents with the sweetened condensed milk in a small mixing bowl. Pour this into the whipped cream and stir with a spatula until smooth.
  5. Pour the cream mixture into a ice cream churner and churn until creamy. Add the red potatoes to the ice cream and mix fully.
  6. Place the ice cream in a air-tight container and freeze for a minimum of 6 hours. Serve with black sesame seed garnish and enjoy!


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Recipe By: The Frosted Petticoat

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