A hearty believer that life should be filled with fun and whimsy, Sam weaves together a colorful journey through her delicious creations. Follow along with her recipe tutorials, get sneak peeks into exclusive brand photo shoots, and have a great time along the way. No judgement here, just scrumptious fun!
Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!
There are many perks to having a diverse family, but one of my favorites is food fusion. Like America itself, my dinner table is a melting pot of ethnicities and flavors that fuse together in delicious harmony. Between my husband and me alone, we represent 6 different cultures: German, Russian, French, Armenian, Irish, and Lebanese. No lie, our daughter’s favorite foods are hummus, spaetzle, croissants, boiled potatoes, and chicken kebab… like every toddler, she’ll only eat beige. So when I create recipes for brands, it’s hard for me to stick to a single food region… there’s just so much yumminess to choose from! And today’s recipe is no different. A combination of flavors traditionally found in Irish, Russian, and Lebanese dishes, my Rosy Red Potato Ice Cream is a symphony of tastiness.
Red potato ice cream, you say?! Sounds weird! Yes, I know. But some of the best things in life have come out of odd combinations. Goat cheese and honey pizza. Chocolate covered potato chips. Seriously, peanut butter and jelly on sliced bread is kind of weird. I’m just saying. Yes, red potato ice cream. I personally love working with potatoes. They are a blank canvas with endless possibilities. Potatoes are also a staple in literally every cuisine around the world, so they work wonderfully in all types of dishes. So without further ado, let’s get to the recipe…
Rosy Red Potato Ice Cream
A unique red potato ice cream enhanced with rose water, vanilla bean, and black sesame seeds!
This is surprisingly a very easy ice cream recipe to whip up. So let’s walk through it together! Fill a small pot half-full with water and bring to a boil. Add 2 -3 red potatoes (diced) to the pot and reduce heat to a low boil. Cook for approximately 15 minutes. Drain and let cool.
Place the cooked red potatoes in a food processor. Add 1/4 teaspoon of rose water and 1 teaspoon of heavy whipping cream. Chop until it forms a sticky, marshmallow consistency.
In a stand mixer with a whisk attachment, whip the 2 cups of heavy whipping cream until stiff peaks form.
Scrap the inside of the vanilla bean pod with a knife and mix the contents with 1 can (14 ounces) of sweetened condensed milk in a small mixing bowl.
Pour this into the whipped cream and stir with a spatula until smooth.
Pour the cream mixture into a ice cream churner and churn until creamy. Add the red potatoes to the ice cream and mix fully.
Place the ice cream in a air-tight container and freeze for a minimum of 6 hours. Serve with black sesame seed garnish and enjoy!
A delicious fusion dessert that is perfectly refreshing in the Springtime! For more potato recipe ideas, make sure to check out the Potato Goodness website or follow them on Facebook. So tell me, what’s your favorite potato dish?
Get more dessert recipe ideas in my ‘Sweets’ section here!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.