Name: Creamy Potato Custard Ice Cream: A Healthy & Unique Dessert
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 medium Potatoes (russet or yukon gold potatoes recommended; peeled and boiled until very soft); 100 ml Coconut Milk (full-fat coconut milk recommended for best creaminess); 1 cup Sugar (powdered); 2 tsp Vanilla Extract; 2 tsp Custard Powder; 2 tsp Corn Flour (cornflour is the same as cornstarch); 2-4 tbsp Water (to mix with the custard powder and cornstarch)

Creamy Potato Custard Ice Cream: A Healthy & Unique Dessert

8 hours 15 minutes

636 reads

4.34 from 3 votes

Japanese

About Creamy Potato Custard Ice Cream: A Healthy & Unique Dessert

Surprise your taste buds with this unbelievably creamy and healthy potato custard ice cream! Mashed potatoes form the base, creating a luxuriously smooth texture you won't believe. Infused with the subtle sweetness of coconut milk and a hint of vanilla, this unique dessert is a delightful twist on a classic.

Perfect for kids and adults alike, this recipe uses wholesome ingredients, minimizing any guilt associated with indulging in a sweet treat. The addition of custard powder enhances the creamy texture, while the potatoes add a surprising richness.

Don't be afraid to experiment with toppings! A sprinkle of chocolate shavings, fresh berries, or even a drizzle of honey will elevate this already delicious ice cream to the next level. It's a fun, healthy, and surprisingly delicious way to enjoy ice cream!

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Recipe Time & More

Prep15

Cook8

Total8 15

Calories270 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

For the Potato Base

▢ 2 medium Potatoes russet or yukon gold potatoes recommended; peeled and boiled until very soft

For the Custard Mixture

▢ 100 ml Coconut Milk full-fat coconut milk recommended for best creaminess
▢ 1 cup Sugar powdered
▢ 2 tsp Vanilla Extract
▢ 2 tsp Custard Powder
▢ 2 tsp Corn Flour cornflour is the same as cornstarch
▢ 2-4 tbsp Water to mix with the custard powder and cornstarch

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Instructions

Prepare the Potatoes

Boil 2 medium peeled potatoes until very soft (about 15-20 minutes). Drain and mash thoroughly until completely smooth.

Blend the Potato Mixture

Add the mashed potatoes, powdered sugar, and coconut milk to a blender. Blend until completely smooth and creamy.

Make the Custard

In a small bowl, whisk together the custard powder and cornstarch with 2-4 tablespoons of water until smooth. Stir in the vanilla extract.

Combine and Cook

Pour the custard mixture into the blended potato mixture. Heat over medium heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat.

Freeze and Serve

Let the mixture cool completely. Pour into a freezer-safe container. Freeze for at least 7-8 hours, or preferably overnight, until solid. Serve with your favorite toppings.

Recipe Notes

Expert Tips for the Perfect Potato Custard Ice Cream

For extra creaminess, use full-fat coconut milk and very ripe, starchy potatoes.
If your ice cream is too icy after freezing, let it sit at room temperature for a few minutes before scooping.
Don't be afraid to experiment with different flavorings! Try adding a pinch of cinnamon, nutmeg, or cardamom for a warm, spiced twist.
For a richer flavor, you can toast the cornstarch in a dry pan before mixing it with the water and custard powder.