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Toasted Marshmallow Sweet Potato Ice Cream

November 23, 2014 · by Ari ·

Toasted Marshmallow Sweet Potato Ice Cream: All the flavor of classic sweet potato casserole in rich, creamy ice cream. The perfect make ahead Thanksgiving or any time dessert!

With all the flavor of classic sweet potato casserole, this Toasted Marshmallow Sweet Potato Ice Cream is the perfect Thanksgiving or any time dessert. Perfectly spiced, made with sweet potato puree and torched marshmallows.

Toasted Marshmallow Sweet Potato Ice Cream: All the flavor of classic sweet potato casserole in rich, creamy ice cream. The perfect make ahead Thanksgiving or any time dessert!

It’s my favorite week of the year!! I go absolutely nuts for Thanksgiving. It’s my second favorite holiday (my birthday is my favorite because I love to be the center of attention 😉 ), and it’s my holiday to host. The first year I hosted, I made Thanksgiving brunch and dinner. It was exhausting, and it never happened again. Now I just put all my effort into the one meal, which is eaten as dinner, like a normal person, at 6pm. I don’t understand eating Thanksgiving “dinner” at noon. That is Thanksgiving lunch.

Toasted Marshmallow Sweet Potato Ice Cream: All the flavor of classic sweet potato casserole in rich, creamy ice cream. The perfect make ahead Thanksgiving or any time dessert!

My favorite dish has always been my mom’s sweet potatoes. The recipe came from her mom, and she has made it for Thanksgiving every year for as long as I can remember. I just die over those perfectly browned, gooey marshmallows sitting on top of my favorite food. I still refuse to make them because they will never taste as good as hers.

Toasted Marshmallow Sweet Potato Ice Cream: All the flavor of classic sweet potato casserole in rich, creamy ice cream. The perfect make ahead Thanksgiving or any time dessert!

This year I set out to make my favorite side dish into an ice cream, and oh my gosh…you guys. I can’t even handle it. I can’t go a single day without dipping my little spoon into that container. In fact, I knew I had to make a whole other batch to have enough for Thanksgiving! The good news? The recipe is super hands off. It has a lot of components, but the most time consuming part is toasting the marshmallows, and if you want to do that more quickly, you can broil them in the oven. I prefer to use a brulee torch for even toasting, but that is me being type A, and you certainly don’t have to be that meticulous. 😉

Toasted Marshmallow Sweet Potato Ice Cream: All the flavor of classic sweet potato casserole in rich, creamy ice cream. The perfect make ahead Thanksgiving or any time dessert!

Now before you go writing this off as super indulgent, I have to tell you that each serving has only 5.1 grams of fat and 155 calories. I usually don’t count these things, but I was curious because I figured the sweet potato, marshmallows and lower ratio of heavy cream (most ice cream recipes call for 2 parts heavy cream to 1 part whole milk, and I reversed that) would lighten it up a little. Those are the same nutrition figures as many varieties of frozen yogurt! The marshmallows do hike up the sugar content a bit, but this is dessert after all. And it is a Thanksgiving (or any time!) dessert that you can enjoy in moderation any time!

Print
Toasted Marshmallow Sweet Potato Ice Cream

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 16 hours

Yield: about 6 cups

Serving Size: 1/2 cup

Toasted Marshmallow Sweet Potato Ice Cream

With all the flavor of classic sweet potato casserole, this Toasted Marshmallow Sweet Potato Ice Cream is the perfect Thanksgiving or any time dessert. Perfectly spiced, made with sweet potato puree and torched marshmallows.

Ingredients

  • 1 medium sweet potato
  • 1 x 10 ounce bag of marshmallows (mini or regular)
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 tablespoons brown sugar (dark brown sugar preferred)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon, optional

Instructions

  1. Pierce sweet potato several times with a fork. Roast at 400 degrees until very soft (you should easily be able to slide a fork right into the sweet potato), about 60-80 minutes. Let cool for about 15 minutes until it is easy to handle, then remove skins.
  2. Place marshmallows on a large cookie sheet lined with silpat or parchment paper. Either torch with a brulee torch, or broil until browned, about 5-10 minutes. Once marshmallows are well browned all around, place them and peeled sweet potatoes in a blender or food processor and blend/process until smooth and combined.
  3. In a small sauce pan, combine 1 cup whole milk with brown sugar and maple syrup. Bring just to a boil, then reduce heat and stir constantly until brown sugar is fully melted and combined. Transfer to blender/food processor and add remaining milk, heavy cream, cinnamon, cloves, ginger, and nutmeg. Blend/process to combine for about 15-30 seconds. Transfer to a large bowl or tupperware. Cover and refrigerate 8 hours or overnight.
  4. Freeze according to ice cream maker instructions. Add vanilla and bourbon (if desired) in the last 2 minutes of freezing. Transfer to a freezer safe container to finish freezing completely.

Notes

Before serving, let the ice cream soften for about 10 minutes at room temperature for optimal scooping.

3.1
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Filed Under: Dessert, Fall, Gluten-free, Holiday & Seasonal, Ice Cream & Fro-yo, Thanksgiving · Tagged: dessert, fall, gluten free, gluten free thanksgiving dessert, ice cream, low fat, low fat thanksgiving dessert, marshmallows, sweet potato, sweet potato casserole, sweet potato ice cream, thanksgiving, thanksgiving dessert, toasted marshmallow ice cream

Gluten-Free Blueberry Marshmallow Buttermilk Cupcakes

March 20, 2012 · by Ari ·

I have a confession. I really enjoy cooking for people on specific diets, especially baking. I love the challenge of having to create something differently, or giving someone something they can’t have all the time. My first experience with gluten free baking was a huge hit! My step dad even said they were the best cupcakes I’d ever made. Those were made with my lovely friend Carolyn in mind, but once I told my mom about them, she mentioned to me that she’s been trying to eat gluten-free as well. She hasn’t been diagnosed with any intolerance, but has found in overall improvement in how she feels since she made the switch, so when I went to create a recipe for Hank and Charlie’s birthdays, I wanted to make something she could eat too.

Marshmallows are pretty much Charlie’s favorite thing on Earth, so I created these babies, and oh my goodness. The fresh blueberries burst in your mouth, and the gooey marshmallows almost melt into the batter while baking. They were absolutely delicious. You know your special diet baking is good when everyone who doesn’t have to eat that way loves it too. All of the boys were super into them, and I think if I hadn’t told people they were gf and healthyish, no one really would have known.

Gluten-Free Blueberry Marshmallow Buttermilk Cupcakes

yield 24 cupcakes

  • 1 cup raw cane sugar
  • 1 cup Splenda (yes, some people are very opposed to Splenda–you can easily use Stevia, or more real sugar, but I just feel better cutting some of those sugar calories)
  • 1 cup egg substitute
  • 2 1/2 cups brown rice flour mix (see below)
  • dash salt
  • 1 tbs baking powder
  • 1 tsp xanthan gum
  • 1 cup unsweetened apple sauce
  • 1/2 cup reduced fat buttermilk
  • 1/2 cup unsweetened vanilla almond milk
  • 1 teaspoon pure vanilla extract
  • 6 oz organic fresh blueberries
  • 1/2 cup mini marshmallows (if you care about this sort of thing, you can find Kosher marshmallows @ Whole Foods!)

Brown rice flour mix:

  • 1 cup brown rice flour
  • 1 cup sweet white sorghum flour
  • 2/3 cup potato starch (not potato flour)
  • 1/3 cup tapioca flour

Directions:

  1. Preheat oven to 350. Line 2 muffin tins with cupcake liners and lightly spray with nonstick spray.
  2. Beat sugar, Splenda, and egg substitute at medium speed for approx 1 min. Add in all remaining ingredients, except blueberries and marshmallows, and beat at medium speed for 1 min.
  3. Gently, fold in blueberries and marshmallows
  4. Evenly divide the batter between your 24 lined cups. Each one should be about 2/3 full.
  5. Bake for 18-20 min, until top springs back when you press lightly on the middle, or toothpick inserted in center comes out mostly clean.
  6. Cool completely on wire rack, then frost with Marshmallow Cream Cheese Frosting.

Marshmallow Cream Cheese Frosting

yield enough for approx 4 dozen cupcakes

  • 8 oz fat free cream cheese, softened
  • 1 jar marshmallow cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

  1. Beat marshmallow cream and cream cheese together until well combined.
  2. Slowly beat in powdered sugar, then beat in vanilla.
  3. Chill for at least 1 hour, then frost and enjoy!

**Note: This frosting came out somewhere more between a glaze and a frosting. It’s not firm enough to make pretty shapes on your cupcakes, but a small spread on top definitely makes them more delicious, and it’s really all you need!**

Filed Under: Cupcakes, Dessert, Gluten-free · Tagged: baking, blueberries, buttermilk, cupcakes, gluten free, marshmallows

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