Ice Cream Baked Potato Recipes

Steps:

• For the "butter" frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.;
• For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
• Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
• Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
• Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.

Steps:

• Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.
• Make Chives: Mix roasted pecan bits with green food coloring until well coated.
• Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.
• Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".
• Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.

Steps:

• Note: you may wish to use more of less of each item listed.
• Soften ice cream just enough to be able to form it.
• Take 2 to 3 scoops and form together into the shape of a baked potato, putting each"potato" back in the freezer until all are done.
• Once they are all formed and firming again roll them through a plate of cocoa so that they are coated completely (you are making the appearance of a potato at this point).
• Place back into freezer until ready to serve.
• Once you are ready to serve, slice them open at the top (just like a baked potato) and poor in some of your chocolate sauce so that it looks like gravy.
• Then squirt in the whipped cream (or scoop in Cool Whip) so that it looks like sour cream.
• Sprinkle on almonds and serve!
• You can use many different toppings such as coconut colored orange to look like shredded cheese, green maraschino cherries to look like green onions and so on.

Steps:

• Have ready 4 sheets of plastic wrap. Place 3 generous scoops of ice cream on each sheet; gather ends lengthwise and mold into the shape of a baked potato. Set each on a sheet of aluminum foil and wrap to hold in place; transfer to freezer to firm, about 1 hour. Repeat 3 more times.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; mix in yellow food coloring. Using an offset spatula, spread yellow butter 1/4 inch thick on a parchment-paper-lined baking sheet; freeze for 20 minutes. Cut into 1-inch "butter pats," and set aside.
• Unwrap frozen "potatoes," and coat with cocoa powder. Draw a knife through the cocoa on top of each "potato" to expose the inside. Top with whipped cream, green sprinkles for "chives," and "butter pats." Serve immediately with chocolate sauce.