Best Sweet Potato Pie Ice Cream (No-Churn)

Course: Dessert

Cuisine: American, Soul Food

Prep Time: 10

Cook Time: 20

Freeze Time: 6

Total Time: 6 30

Servings: servings

Calories: 549kcal

Author: Jazzmine Woodard

Richly flavored sweet potato pie ice cream with creamy luscious texture with little bits of roasted sweet potato, spice, and crust all up and through

Print Recipe

Equipment

1 sheet pan
1 knife
2 mixing bowls
1 silicone spatula or kitchen spoon
1 stand mixer or hand mixer, blender or food processor
1 freezer safe container
1 ice cream scooper

Ingredients

1 pie crust
2 cups heavy cream
14 ounces sweetened condensed milk
2 cups sweet potato puree preferably roasted (see notes section)
3 tablespoons dark brown sugar
1 tablespoon maple syrup
1 teaspoon vanilla paste or two teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon fine sea salt

Instructions

Bake pie crust dough per package directions, if needed. Break up pie crust into bite sized pieces.
Meanwhile, beat the heavy cream until stiff and fluffy with the appearance of whipped cream (about 8 minutes).
Mix the sweetened condensed milk, sweet potato puree, brown sugar, maple syrup, vanilla paste, cinnamon, nutmeg, and sea salt until uniform then fold into whipped cream until evenly combined and smooth.
Sprinkle a layer of pie crust pieces into the bottom of the loaf pan then spread in a layer of ice cream mixture. Repeat these alternating layers until all of the ice cream mix is used then sprinkle some crust crumbs over top, if you like.
Freeze for at least six hours before serving. Four hours produces soft-serve consistency, after six hours you can get pretty firm scoops, and eight hours/overnight is fully frozen.

Notes

To Make the Sweet Potato Puree

Preheat oven to 400 degrees. Gently scrub or wipe the sweet potato then prick holes all over the skin using a fork or knife.
Place sweet potato on sheet pan then into oven to roast for about 45 minutes or until skin is wrinkled and flesh is tender.
Allow sweet potatoes to cool briefly until safe to handle then peel and place them into a food processor or blender and pulse until smooth, pausing and scraping down the sides of the bowl, as needed.

Preparation

You can cut, crush or crumble the pie crust to your desired consistency. Smaller pieces make for easier scooping but don't provide the classic texture you would expect from a slice of pie.

Layering the pie crust and ice cream mixture ensures you get sweet potato and crust in every single scoop. Add as much or as little crust as you like depending on your preference.

Serving

Let the ice cream sit out for a few minutes to make scooping easier.

Storage

This ice cream will keep in the freezer for up to six months, though the texture may become more icy around the one month mark.

Nutrition