No-Churn Sweet Potato Pie Ice Cream Recipe
Prep Time:
40 minutes
Cook Time:
1 hour, 15 minutes
Servings:
14 Servings
Ingredients
  • 2 medium sweet potatoes
  • 4 ounces pie crust scraps, cut into roughly 1-inch wide pieces
  • 1 tablespoon cinnamon sugar
  • 1 ½ cups (6 ounces) pecan pieces
  • ¼ cup maple syrup
  • Flaky sea salt
  • 2 cups mini marshmallows
  • 1 (14-ounce) can condensed milk
  • 2 teaspoons pumpkin pie spice, divided
  • ¾ teaspoon kosher salt
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3 tablespoons bourbon or rum
  • 1 ¾ cups heavy cream
  • Whipped cream, for serving
  • Mini marshmallows, for serving
Directions
  1. Preheat oven to 425 F.
  2. Line two small baking sheets with aluminum foil.
  3. On one sheet, bake potatoes on upper oven rack for 1 hour or until they can be easily pierced with a small knife.
  4. In the meantime, line two standard baking sheets with parchment paper.
  5. Place pie dough scraps onto one baking sheet, spacing at least ½-inch apart.
  6. Sprinkle with cinnamon sugar.
  7. Bake for 10 to 12 minutes on bottom oven rack until browned. Set aside to cool.
  8. Heat pecans and maple syrup in a medium pan, stirring often, until the syrup begins to crystallize, 4 to 6 minutes.
  9. Add flaky sea salt and stir to combine.
  10. Transfer pecans to the remaining parchment-lined baking sheet. Set aside to cool.
  11. When potatoes are ready, set aside until cool enough to handle, then peel.
  12. Set oven to broil.
  13. Spread mini marshmallows onto remaining foil-lined baking sheet.
  14. Broil 1 to 2 minutes until toasted; set aside to cool slightly, then freeze.
  15. Mash potatoes in a medium bowl with a fork or potato masher until mostly smooth (or completely smooth, if preferred).
  16. Add condensed milk, 1 ½ teaspoons pumpkin pie spice, salt, vanilla, and bourbon; stir to combine.
  17. Add a few drops of orange food coloring to sweet potato mixture, if using.
  18. Whip heavy cream in a large bowl to medium peaks.
  19. Fold potato mixture into whipped cream until combined.
  20. Remove marshmallows from freezer and tear into small pieces.
  21. Fold half the maple pecans, half the pie crust, and most of the marshmallows into the sweet potato mixture.
  22. Spoon into a standard loaf pan.
  23. Top with remaining pecans, pie crust, marshmallows, and pumpkin pie spice.
  24. Freeze at least 6 hours or overnight until firm before serving. Optional: Serve topped with whipped cream and mini marshmallows.