This decadent Homemade Sweet Potato Ice Cream will be your new favorite dessert for the fall season! It’s perfectly spiced, sweet and swirled with toasted marshmallow, brown sugar, cinnamon and pecans.

The creamy texture, sweet potato flavor and warm spices are everything you need. The toasted marshmallow just takes it over the top!

An ice cream cone with two scoops of homemade sweet potato ice cream on top of it that's topped with marshmallows and pecans. The cone is standing upright in a metal stand.

It’s the perfect dessert to serve all fall long, at Thanksgiving and even Christmas!

I mean… COME ON, what’s not to love?! Think Southern Sweet Potato Pie + Old Fashioned Candied Sweet Potatoes but frozen.

It’s that time of year; pumpkin season, warm fuzzy sweaters, all the squash, apples and sweet potatoes mixed with warm spices. I couldn’t help myself but to make this homemade Sweet Potato Ice Cream recipe.

Speaking of cozy recipes, Pecan Upside Down Cake is another cozy rustic dessert perfect for this time of year! It’s a moist vanilla bourbon cake with gooey pecan pie filling over the top, delish!

If it’s your first time making homemade ice cream, don’t worry it’s not difficult! It is a little time consuming but not hard. Making your own ice cream is totally worth it so give it a shot!

You will need an ice cream maker for this recipe. There are LOTS of options. I use a Cuisinart Ice Cream Maker.

What is Sweet Potato Ice Cream?

It is homemade ice cream where you use sweet potato as the main ingredient. Not your typical ice cream flavor but SO DELICIOUS! I like to roast mine so they start to get that brown syrup that starts to ooze out.

That enhances the flavor and adds so much sweetness! The sweet potato is then pureed in a food processor so that it is nice and smooth.

Sweet potato ice cream is an excellent fall dessert and for sure one of my favorite pie toppings!

Sweet potato ice cream frozen in a loaf pan that's been swirled with toasted marshmallow, pecan pieces, brown sugar and cinnamon. A grey linen napkin lying to the left of the loaf pan, an ice cream scoop to the right and toasted mini marshmallows above the pan.

Why you’ll love this recipe

This Sweet Potato Ice Cream is like a bite of Thanksgiving! Every time I eat it that’s immediately what I think of.
It’s very versatile. Add it to the top of your Dutch Apple Pie, Southern Pecan Pie, Perfectly Spiced Pumpkin Pie or eat it straight out of an ice cream bowl or cone!
It’s the best fall ice cream! It’s different and its SO SO DELICIOUS!
When you’re sick of pumpkin recipes you can fall back on this sweet potato recipe instead!

Ingredients needed

Sweet Potatoes – Sweet potatoes make this ice cream pleasantly creamy and rich. You get the best flavor when you roast the sweet potatoes until they start to caramelize.
Heavy Cream – Heavy cream and heavy whipping cream are the same thing, no need to worry when you’re at the grocery store if you’re buying the right thing! Cream adds to the richness of this ice cream.
Whole Milk – I always use whole milk. When it comes to ice cream I say the more fat the better! It really helps the whole process and texture.
Brown Sugar – I use dark brown sugar but light brown will work as well.
Granulated Sugar – A little white sugar is needed as well.
Egg Yolks – Egg yolks help make a creamy thick texture.
Vanilla Extract – Vanilla adds a great base flavor to a lot of different sweets.
Kosher Salt – Salt helps bring out the flavor of all the ingredients. I always use kosher salt for my recipes. I used Diamond Crystal for this recipe but if you’re using Morton’s Kosher Salt then use about 75% of what’s called for.
Cinnamon – Cinnamon and sweet potato are a match made in heaven. Use your favorite brand of cinnamon.
Pecans – I love the flavor of pecan with sweet potatoes. You can omit the pecans if you’re not able to have them. The recipe is still delicous!
Marshmallow Fluff – I am 100% obsessed with toasted marshmallows on my sweet potatoes at Thanksgiving so I just had to add it into this Sweet Potato Ice Cream recipe too!

Heavy cream, egg yolks, salt, sugar, brown sugar, vanilla extract, roasted peeled sweet potatoes, pecans and marshmallow fluff.

Equipment needed

Ice Cream Machine – First things first, you’ll need an ice cream maker. I use the Cuisinart Ice Cream Maker but there are many options out there.
Large Bowl – You’ll need a large mixing bowl to create an ice bath and cool your ice cream base more quickly so you can start to churn your sweet potato ice cream!
Medium Bowl – I use a medium mixing bowl to cool my ice cream mixture before churning.
Food Processor – I use a food processor to puree the sweet potato and make sure that it’s nice and smooth before adding it to the base.
Medium Sauce Pan – I heat my ingredients in a medium sauce pan for convenience.
Heat Proof Bowl – You’ll need a heat proof bowl to temper the eggs in. I normally use a medium stainless steal mixing bowl.
Fine Mesh Strainer – The sweet potato ice cream base needs to be strained through a fine mesh strainer prior to cooling and churning.
Loaf Pan – Use a loaf pan or another container similar in size to freeze the ice cream.
Sheet Tray – You’ll need a sheet tray or baking sheet to toast the marshmallow fluff.

The ice cream bowl of an ice cream maker after it's done churning ice cream.

Tips for Homemade Sweet Potato Ice Cream

Make sure your ice cream maker bowl is frozen for at least 24 hours ahead of time! If it’s not cold enough it won’t work properly.
Don’t skip tempering your eggs. It’s an easy process that will save you from having to start your ice cream over.
Never bring your ice cream mixture to a boil. You will bring it to around 195°F or a low simmer. Boiling it could cause it to break or burn.
The marshmallow fluff browns QUICKLY under the broiler. It’s also easy to burn the pecans and sugar. You just need a quick minute until the fluff starts to toast. Don’t be afraid to open the oven and check every 15 seconds or so.
If you like soft serve texture ice cream then feel free to eat the Sweet Potato Ice Cream straight out of the ice cream machine. Otherwise you’ll need to freeze it for 6-8 hours in a separate pan or container.
I prefer to use an ice bath to cool down my ice cream base before churning. I’m very impatient and this method will cool it faster.
DO NOT begin churning your ice cream before it is FULLY chilled. It will not turn out.

Three scoops of sweet potato ice cream on a sugar cone that is topped with pecans. The cone is being held by a single hand that is wearing a purple sweater. Mini Marshmallows are being dropped on top of the cone from above.

What is an ice bath?

An ice bath is a method of cooling where you set a hot product that is inside a bowl, pan or other container inside of a larger container filled with ice and water.

I like to use a large bowl and a medium bowl to chill my ice cream. You’ll want to make sure to give the ice cream base a stir every 5-10 minutes to speed up the cooling process.

I find this method much quicker than waiting for your ice cream to cool in the fridge.

How to make Homemade Sweet Potato Ice Cream

Roast the sweet potatoes

Preheat the oven to 400°F then line a sheet tray with parchment paper. Roast your sweet potatoes until a brown syrupy mixture starts to ooze out and sweet potatoes are soft all the way through.

This takes anywhere from 60-90 minutes depending on the size.

Peel sweet potatoes and puree them until smooth in a food processor. Set aside.

Making the ice cream base

Add your egg yolks to a medium heat proof bowl then set aside. Whisk the heavy cream, milk, brown sugar and granulated sugar together in a medium sauce pot then bring it to a simmer over medium-low heat while stirring occasionally.

DO NOT BOIL. You want the mixture to reach about 195°F if you have a thermometer to check it. Remove it from the heat immediately.

Hot cream and sugar mixture in a medium sauce pan.

Add 1/4 cup of the hot cream mixture to the egg yolks while whisking continuously and vigorously. Repeat that 4-5 times then add the egg mixture back into the hot cream while constantly whisking.

Return the pan to the stove and bring to a simmer over low-medium heat while continuously whisking. The mixture should be thick enough to coat the back of a spoon.

Remove it from the heat immediately. Stir in the vanilla and salt. Strain the ice cream base through a fine mesh strainer into a medium bowl.

Straining the ice cream base mixture through a fine mesh strainer into a bowl.

Whisk in the sweet potato mixture until smooth. Set bowl in ice bath to fully cool. Give the mixture a whisk every 5-10 minutes.

Ice cream mixture in an ice bath after the pureed sweet potato has been mixed in.

Churning the Homemade Sweet Potato Ice Cream

Once the mixture is full cooled, pour it into the ice cream maker bowl and begin churning according to the manufacturer’s instructions. Mine takes about 20 minutes.

Add in the toasted marshmallow mixture at the very end and allow to churn 1 more minute.

Once it’s churned it will be soft serve consistency. You can eat it just like this or pour it into a loaf pan then freeze it for 6-8 hours or overnight.

Once you’re ready to eat it, let it sit out on the counter for 5-10 minutes then serve!

Try eating this ice cream on top of Best Dutch Apple Pie Recipe or alongside Apple Pie Stuffed Cheesecake. It’s fall flavor heaven!

Toasting the marshmallow

While the Homemade Sweet Potato Ice Cream is churning, toast the marshmallow fluff. Turn the broiler in your oven on then liberally spray a baking sheet with non-stick cooking spray.

Spread the fluff onto the pan in a even layer about 1/2 inch thick. Mix the pecans, brown sugar and cinnamon together in a small dish then sprinkle it over the top of the fluff.

Broil the fluff for 1-2 minutes or just until marshmallow is lightly toasted. Be careful not to burn!

Every oven is different so I highly encourage you to open the oven and check every 15 seconds or so because it can be ruined in a hurry.

Toasted marshmallow topped with brown sugar, pecans and cinnamon on a baking sheet.

Additional Add-ins

Graham Cracker Pieces
Biscoff Cookie Crumbles
Pie crust Pieces
Ginger Snap Cookie Crumbles
Caramel Sauce

What to serve Sweet Potato Ice Cream with

Storage

Store Homemade Sweet Potato Ice Cream in an airtight container or a container that is tightly double wrapped with plastic wrap. Store the ice cream in the fridge for up to 2 months.

It’s a good idea to allow the ice cream to sit at room temperature for 5-10 minutes before scooping.

FAQ

What does Sweet Potato Ice Cream taste like?

It taste like a candied sweet potato! It is sweet and creamy with warm spices, brown sugar, marshmallow and pecans.

It tastes a lot like Thanksgiving to me. If you’ve ever had Southern Sweet Potato Pie, it’s similar to that.

Is homemade ice cream better with eggs?

I like to think so! I like the flavor and texture that the eggs give to ice cream.

It makes the ice cream more custard-like and creamier. Eggs give a richer flavor. It also slows the melting process.

Do you have to refrigerate the ice cream before churning?

It needs to be fully chilled before churning. There are a couple different options to achieve that.

You can either refrigerate the ice cream base until it is fully chilled or you can use an ice bath to chill it. Either way works just fine but I prefer the ice bath for faster chilling.

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