It is a truth universally acknowledged that Idaho outpaces every other state in potato production. This popular Idaho dessert pays homage to the state's best-known crop. Ice cream is shaped into a spud and dusted with cocoa for color and flavor. As with an actual potato, any number of ingredients can be used as toppings, but whipped cream and berries will undoubtedly be more pleasing than sour cream and bacon. The dessert is common at restaurants and served at outdoor events and fairs during the summer.
Recipe Servings: 4
Prep Time
30 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 container (16 oz) vanilla or yellow frosting
- 1 pint vanilla ice cream
- 1–2 Tbsp cocoa powder
- 1 tub whipped topping
- ¼ cup chopped pistachios
Directions
- Cover the inside of a shallow dish with plastic wrap.
- Spread frosting onto the plastic until dish is filled. Freeze until frosting hardens.
- Lift frosting out of the dish by the plastic wrap, and cut into squares, to mimic "butter."
- Cover a sheet pan with plastic wrap.
- Place 1 scoop of ice cream onto the plastic wrap. Fold the wrap over the ice cream and create a seal by twisting both ends.
- Form each scoop of ice cream into the shape of a potato, using your hands and working quickly.
- Create lengthwise wedges down the center of each “potato.”
- Tightly twist the ends of the plastic wrap and tie both ends in knots.
- Put ice cream potatoes in freezer for 20–30 minutes, or until ice cream hardens.
- Remove ice cream from freezer and unwrap.
- Dust each potato all over with cocoa powder.
- Fill each wedge with whipped topping and place a pat of “butter” (frosting) on top.
- Sprinkle with crushed pistachio nuts and serve immediately.
Notes
Ground instant coffee can be substituted for cocoa powder. If desired, use green sprinkles to mimic chives.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.