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Ice Cream Baked Potato

Yields1 ServingPrep Time1 hr 5 mins

Fool the most savvy baked potato lovers with this fun dessert!

Ice Cream Backed Potato recipe

 1.5 quarts softened vanilla ice cream
 1 cup cocoa powder
 1 stick (4 ounces) of slightly softened butter
 1/4 cup powdered sugar
 whipped cream
 green sprinkles

Tear off a generous piece of plastic wrap. Place 3 scoops of ice cream on each piece. Wrap the ice cream in the plastic, molding into a potato shape with your hands. Repeat this for each potato.


Return the ice cream to the freezer about an hour until frozen firm.


Make the sweet butter: in a mixer combine the butter & powdered sugar. Spread the mixture 1/4 inch on a foil lined sheet pan. Refrigerate until firm, about 20 minutes. Cut squares (pats of butter) from this.


Assembly: Put cocoa powder in a bowl large enough for your potatoes. On a work surface, remove the ice cream potato from the wrappers (you can work one at a time keeping the others in the freezer while you work) Dip the potatoes in the cocoa powder & cover well. Make a slit in the center for the butter. Careful transfer the potato to the plates you will serve them on. Top with whipped cream, the butter and green sprinkles.

Nutrition Facts

Serving Size 4 servings