Sweet Potato Ice Cream

This no-churn sweet potato ice cream has a swirled sweet potato and vanilla ice cream base peppered with toasted marshmallows. Move over pumpkin. Hello sweet potato!

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 3 pints 1x
  • Category: Dessert
  • Cuisine: American


  • 2 cups heavy whipping cream, cold
  • 1 (14oz) can sweetened condensed milk, cold
  • 1 tsp. vanilla extract
  • 1 (15oz) can sweet potato puree
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 cup toasted mini marshmallows


  1. In the bowl of a stand mixer, whip the heavy whipping cream until it holds stiff peaks.
  2. Add the sweetened condensed milk and vanilla extract, and continue beating until mixture returns to holding stiff peaks.
  3. Pour half of the ice cream base into a large bowl.
  4. Gently fold in the sweet potato puree, cinnamon, and ginger until completely combined.
  5. Pour the ice cream into a parchment paper lined loaf pan, alternating between the vanilla and sweet potato ice cream, sprinkling in toasted marshmallow as you go.
  6. Allow to set over night.


  • Toasting the marshmallows: To toast the marshmallows you can either use a chef’s torch or the broiler in your oven. If you do the latter, just be sure to watch them closely.
  • If you’re looking to cut calories, sugars or fats, feel free to use fat-free, light or low sugar condensed milk in place of the regular variety.
  • Dairy-free version: Don’t do dairy? No problem! Simply substitute full-fat coconut milk and vegan condensed milk for the heavy cream and sweetened condensed milk. Full instructions for a dairy-free, vegan ice cream base can be found here.
  • Storage and shelf-life: This ice cream can stored in an airtight container in your freezer for up to six weeks.

Adapted from Bigger Bolder Baking


Keywords: sweet potato ice cream, ice cream recipe, no churn ice cream