Baked Potato Ice Cream Sundaes Recipes

BAKED POTATO ICE CREAM

Steps:

• For the "butter" frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.;
• For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
• Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
• Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
• Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.

BAILEYS ICE CREAM SUNDAE

Steps:

• Scoop your favorite vanilla ice cream into a dish, add 2 oz. of Baileys Original Irish Cream, smash up pretzels and sprinkle on to top.

BAKED POTATO ICE CREAM SUNDAES

Steps:

• Have ready 4 sheets of plastic wrap. Place 3 generous scoops of ice cream on each sheet; gather ends lengthwise and mold into the shape of a baked potato. Set each on a sheet of aluminum foil and wrap to hold in place; transfer to freezer to firm, about 1 hour. Repeat 3 more times.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; mix in yellow food coloring. Using an offset spatula, spread yellow butter 1/4 inch thick on a parchment-paper-lined baking sheet; freeze for 20 minutes. Cut into 1-inch "butter pats," and set aside.
• Unwrap frozen "potatoes," and coat with cocoa powder. Draw a knife through the cocoa on top of each "potato" to expose the inside. Top with whipped cream, green sprinkles for "chives," and "butter pats." Serve immediately with chocolate sauce.

ICE CREAM BAKED POTATO

Steps:

• Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.
• Make Chives: Mix roasted pecan bits with green food coloring until well coated.
• Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.
• Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".
• Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.

APRIL FOOL'S FAKE BAKED POTATO

Steps:

• Take 2 large scoops of vanilla ice cream and place on a large piece of plastic wrap. Wrap up and mold with hands into a potato shape. Put in freezer to set (about 20 minutes).
• Put cocoa powder into a bowl and roll unwrapped ice cream potato in the powder until completely covered. Slice the top of your ice cream potato and pull back edges a bit to make room for your whipped topping (Cool Whip) and Starburst candy butter. Shake off excess cocoa powder and place on a plate. Top with a dollop of Cool Whip for the "sour cream".
• Place your unwrapped yellow Starburst candy in the microwave for 10 seconds to soften - then press the edges out to make a larger "pat of butter". Top your potato and enjoy!

SOPAIPILLA ICE CREAM SUNDAES

Steps:

• Cut 4 tortillas in half, then crosswise into thin strips. Cut remaining 4 tortillas into quarters. Add enough oil to heavy medium skillet to reach depth of 1/2 inch. Heat oil over medium heat to 350°F. Working in batches, fry tortilla strips, then tortilla quarters until golden and crisp, about 1 1/2 minutes per batch. Using slotted spoon, transfer to paper towels. Drain. Mix 5 tablespoons sugar and ground cinnamon in small bowl. Sprinkle mixture onto all sides of tortillas. (Can be made 2 days ahead. Store tortillas airtight at room temperature.)
• Combine milk and cinnamon sticks in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 30 minutes.
• Add honey to milk mixture; return to simmer. Whisk yolks and 3 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into large bowl. Whisk in sour cream and tequila. Refrigerate until cold, stirring occasionally, about 2 hours.
• Transfer custard to ice cream maker; process according to manufacturer's instructions. Fold in fried tortilla strips; process 3 minutes. Transfer to covered container; freeze until firm. (Ice cream can be made 2 days ahead. Keep frozen.)
• Place 2 scoops ice cream in bowls. Garnish each with 2 fried tortilla quarters. Top with sauces and bananas, and sprinkle with pecans. Serve immediately.

BAKED POTATO ICE CREAM

Steps:

• Note: you may wish to use more of less of each item listed.
• Soften ice cream just enough to be able to form it.
• Take 2 to 3 scoops and form together into the shape of a baked potato, putting each"potato" back in the freezer until all are done.
• Once they are all formed and firming again roll them through a plate of cocoa so that they are coated completely (you are making the appearance of a potato at this point).
• Place back into freezer until ready to serve.
• Once you are ready to serve, slice them open at the top (just like a baked potato) and poor in some of your chocolate sauce so that it looks like gravy.
• Then squirt in the whipped cream (or scoop in Cool Whip) so that it looks like sour cream.
• Sprinkle on almonds and serve!
• You can use many different toppings such as coconut colored orange to look like shredded cheese, green maraschino cherries to look like green onions and so on.

PEANUT BUTTER SUNDAES

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

ROASTED BANANA ICE CREAM SUNDAE

Steps:

• Freeze banana halves for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each frozen banana half with crescent roll dough until each is completely covered; arrange on a nonstick baking sheet.
• Bake in the preheated oven until golden brown, 10 to 14 minutes.
• Place each wrapped banana in a serving dish and top with 1 scoop ice cream, 1 teaspoon chocolate syrup, and 1 teaspoon caramel sauce.