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Maris Piper Ice Cream

By Poppy O’ Toole
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

5 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. Step 3

    Stir the mashed potato into the condensed milk until fully combined.

  4. 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.

  5. Step 5

    Spoon into a container (such as a loaf tin or large Tupperware) and freeze for 6–8 hrs, or overnight if possible.

  6. Step 6

    Remove from the freezer 15–20 mins before serving to soften. Scoop into cones or bowls and finish with your chosen topping.