Baked Potato Ice Cream – a delicious recipe with gallon, cocoa, chocolate fudge topping, whipped cream, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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."]
638
kcal
Calories
40
g
Fat
56
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 gallon French vanilla ice cream, 1 cup cocoa, 1 cup chocolate fudge topping or 1 cup hot fudge, 1 (7 ounce) can whipped cream (can also use Cool Whip by the scoop), and more.
Yes, Baked Potato Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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