Maris Piper Ice Cream
By Poppy O’ Toole
Published on 12 June 2025
As the potato queen, I had to try making potato ice cream, and weirdly, it works! Two of the best British staples, Maris Piper potatoes and ice cream, coming together in one dish might sound unusual, but the result is creamy textured, not overly sweet and uniquely flavourful.
This is a no-churn recipe made with just a handful of pantry staples – all of which you can grab from Ocado – and it’s easier to make than you'd think. I love topping mine with maple bacon for that salty-sweet crunch, or ready salted potato sticks for a veggie twist. Take it out of the freezer 15-20 mins before serving so it’s the perfect scoopable texture. It’s set to be a surprisingly delicious summer fave!Time and servings
1 hr 20 minsTotal time
20 minsPrep time
1 hrCooking time
Ingredients
- 2 large maris piper potatoes
- 1 x 397g tin of sweetened condensed milk
- 400ml double cream
- 1 tsp vanilla extract
- 1 pinch of salt
Method
Step 1
Heat the oven to 220ºC/200ºC fan/gas 7. Pierce the Maris Piper potatoes all over with a fork and roast them directly on the oven rack for about 1 hr, until completely tender.Step 2
Once cool enough to handle, slice in half and scoop out the flesh. Push 250-270g of the potato through a fine sieve using a spatula (or your hands if you don’t mind getting messy!) until smooth, then let it cool completely.Step 3
Stir the mashed potato into the condensed milk until fully combined.Step 4
In a separate bowl, whisk the double cream and vanilla to medium-stiff peaks. Gently fold the potato mixture into the cream mixture with a pinch of salt, being careful not to knock too much air out.Step 5
Spoon into a container (such as a loaf tin or large Tupperware) and freeze for 6–8 hrs, or overnight if possible.Step 6
Remove from the freezer 15–20 mins before serving to soften. Scoop into cones or bowls and finish with your chosen topping.