Ice Cream Baked Potato Recipes

ICE CREAM BAKED POTATO

Steps:

• Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.
• Make Chives: Mix roasted pecan bits with green food coloring until well coated.
• Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.
• Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".
• Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.

BAKED POTATO ICE CREAM

Steps:

• For the "butter" frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.;
• For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
• Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
• Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
• Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.

APRIL FOOL'S FAKE BAKED POTATO

Steps:

• Take 2 large scoops of vanilla ice cream and place on a large piece of plastic wrap. Wrap up and mold with hands into a potato shape. Put in freezer to set (about 20 minutes).
• Put cocoa powder into a bowl and roll unwrapped ice cream potato in the powder until completely covered. Slice the top of your ice cream potato and pull back edges a bit to make room for your whipped topping (Cool Whip) and Starburst candy butter. Shake off excess cocoa powder and place on a plate. Top with a dollop of Cool Whip for the "sour cream".
• Place your unwrapped yellow Starburst candy in the microwave for 10 seconds to soften - then press the edges out to make a larger "pat of butter". Top your potato and enjoy!