Ice Cream Baked Potatoes Recipes

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BAKED POTATO ICE CREAM



Baked Potato Ice Cream image

Provided by Sandra Lee

Categories     dessert

Time 1h

Yield about 4 servings

Number Of Ingredients 6

Yellow frosting
1 pint vanilla ice cream
Cocoa Powder (recommended: Hershey's)
Whipped topping (recommended: Cool Whip)
Yellow frosting (recommended: Betty Crocker)
1/4 cup chopped pistachios

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.

ICE CREAM BAKED POTATO



Ice Cream Baked Potato image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 12

Vanilla ice cream, softened
1 cup pecan bits, roasted
1 teaspoon green food coloring
4 ounces (1 stick) sweet butter, softened
1/4 cup powdered sugar
1 tablespoon yellow food coloring
Chocolate sauce, recipe follows
1 cup cocoa powder, for dusting
2 cups whipped cream
1 cup chocolate chips
1/4 cup heavy cream
1 tablespoon butter

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.

POTATOES BAKED IN CREAM



Potatoes Baked in Cream image

This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.

Provided by Bev I Am

Categories     Potato

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 medium onion, thinly sliced
4 idaho potatoes
1 tablespoon butter
3 cups heavy cream
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper

Steps:

  • Peel onion as thinly as possible.
  • Peel the potatoes and slice as evenly as possible, about 1/8" thick.
  • In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
  • Add the onion slices.
  • Stir with a wooden spoon and cook until the onions are wilted and translucent.
  • Add the cream and bring to a boil.
  • Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
  • Add nutmeg and season with salt and pepper.
  • Simmer until the cream begins to thicken and the potatoes are almost tender.
  • They should still have some resistance to the bite.
  • **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
  • Preheat the oven to 375 degrees F.
  • In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
  • (It is not necessary to grease the dishes first).
  • **The casseroles can be assembled to this point well in advance of baking.
  • The potatoes will not discolor since they are already partially cooked.
  • Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
  • Serves 6-8.

Nutrition Facts : Calories 540.8, Fat 46.1, SaturatedFat 28.7, Cholesterol 168.1, Sodium 67.7, Carbohydrate 29.1, Fiber 3.3, Sugar 1.6, Protein 5.4

TWICE BAKED POTATOES



Twice Baked Potatoes image

You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 7

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

Steps:

  • Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
  • Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
  • When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
  • Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

BAKED POTATO ICE CREAM SUNDAES



Baked Potato Ice Cream Sundaes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 pints vanilla ice cream, softened
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners' sugar
8 to 10 drops yellow food coloring
1 cup cocoa powder, for coating
2 cups whipped cream, for serving
Dark green sprinkles, for serving
Chocolate Sauce

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 POTATOES



Ice Cream Baked Potatoes image

This is a wonderful dessert that doesn't take much effort. This is a great recipe to do with kids.

Provided by Amy

Categories     Frozen Desserts

Time 10m

Yield 4

Number Of Ingredients 3

1 pint vanilla ice cream
1 (1 ounce) envelope instant cocoa
4 tablespoons sweetened whipped cream

Steps:

  • Scoop out 4 balls of ice cream roughly the size and shape of small potatoes. Roll in the hot cocoa mix until coated. Place on a plate and top with a dollop of whipped cream. The ice cream will look like baked potatoes with sour cream on top. Eat and enjoy.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 21.8 g, Cholesterol 31.3 mg, Fat 8.2 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 92 mg, Sugar 18.8 g

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