Wouldn’t it be great if Thanksgiving was in the summer?
Now it is.
Creamy roasted sweet potato ice cream, laced with a salty cinnamon pecan crumble and whipped marshmallow swirl.
It’s so good, and so unexpected – quite a showstopper of an ice cream.
Since there are quite a few steps to this (it’s worth it!), I kept the base simple. To make it even easier, skip the Swiss Meringue and use a jar of marshmallow fluff instead.
You can also make it without an ice cream maker, I’ve included direction for how to do that below.
Sweet Potato Casserole Ice Cream
For the base:
- 1 baked mashed sweet potato (about 1½ cups)
- 1 can condensed milk
- 1½ cups whipping cream
- pinch salt
- pinch nutmeg
For the Pecan Crumble:
- 1¼ cups pecans
- 1 T brown sugar
- 1 tsp cinnamon
- pinch salt
- 2 T butter, melted
For the Swiss Meringue:
- 2 egg whites
- 1/3 cup + 1 T sugar
OR just use marshmallow fluff!
- For the base: whisk together all the ingredients in a bowl, and place in the fridge to chill.
- For the crumble: stir together pecans, sugar, cinnamon, and salt, then pour over melted butter and stir. Reserve 1/2 cup in an airtight container to use as a topping.
- For the swiss meringue: create a double boiler by simmering an inch of water in a medium saucepan and topping it with a bowl that doesn’t touch the water.
- Whisk together egg whites and sugar until sugar has melted, and continue to whisk for a few more minutes.
- Remove from heat and use electric beaters or a mixer to whip at high speed for several minutes until the meringue is stiff and glossy – magic!
- Finishing the ice cream: churn base according to your machine’s directions. Mine took about twenty minutes. In the last minute or so, pour in crumble, and then meringue, churning just long enough for them to get swirled in.
- Transfer to a container and chill in the freezer for a few hours or overnight. To serve, top with reserved pecan crumble and head to ice cream nirvana land.
For the no-churn option:
Mix together all of the base ingredients except for the whipping cream in a large bowl. In a separate bowl whip the whipping cream, then fold it into the base mixture gently. Stir in crumble and meringue/marshmallow fluff. Transfer to a container and chill in the freezer overnight.
This is the creamiest, Thanksgivingiest ice cream out there – try it!