Ice Cream Potatoes
Source: Delish
Click here to read about my experience making this recipe for my state meal challenge!
Yield: 4 potatoes
Total time: 2 hours, 30 minutes
INGREDIENTS
- ½ gallon vanilla ice cream
- ¾ cups cocoa powder
- ½ cup shredded coconut
- Orange and yellow food coloring
- 1 cup whipped cream
- Green sprinkles
- 4 yellow Starburst candies
- Red licorice, chopped fine
- 1 tsp cinnamon
- 1 tsp sugar
DIRECTIONS
- Scoop 4 balls of ice cream and roll them in plastic wrap to form roughly the size and shape of baked potatoes. Freeze until firm, about 2 hours.
- Add cocoa to a shallow bowl and roll the ice cream in the cocoa powder until completely coated. Cut a slit in the top to expose the inside, and freeze again while preparing the rest.
- In a small bowl, add yellow and a few drops of orange food coloring to the shredded coconut and combine well.
- Arrange the “potatoes” on a plate with the shredded coconut as “cheese,” a dollop of whipped cream as “sour cream,” sprinkles as “chives,” chopped licorice as “bacon,” yellow Starburst as “butter,” and the sugar and cinnamon as “salt and pepper.”
I’d love to know what changes you would make to this recipe, if any! Please comment below!
Do you use one ball of ice cream per “potato”? I don’t eat a whole lot of ice cream by the scoop, just in “how much ice cream can I shovel onto this soup spoon” until “yeah that’s enough to make my monstrously-sized bowl look full.”
My brain is also playing tricks on me, because potatoes are sweet in this recipe instead of savory! I bet the kidlets had fun.
I eat ice cream the same way! Haha! My sister said it took two to three scoops to form a good-sized potato, but you can make them as big or as small as you want. 🙂 I know, it’s so funny how much they look like real potatoes! I want to make these for April Fool’s Day sometime.