This Sweet Potato Casserole Ice Cream Recipe yields a brown sugar custard ice cream base flavored with roasted sweet potatoes and garnished with pecan crunch and marshmallow fluff. This sweet potato ice cream recipe works in a traditional ice cream machine or in a Ninja CREAMi.
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I developed this as a Ninja swirl recipe to promote the Ninja CREAMi Scoop & Swirl machine, but you can absolutely just add the chilled custard base to a traditional ice cream maker. I've used this base in the KitchenAid Ice Cream Bowl attachment and it works great. Either way, you're getting a delicious dessert that's reminiscent of my favorite Thanksgiving side, sweet potato casserole!
I borrowed the rich custard base recipe from my pumpkin pie ice cream, but swapped out pumpkin for a sweet potato flavor. If you're looking to use up even more sweet potatoes I recommend my sweet potato casserole cake. It would make a great centerpiece dessert for Thanksgiving or friendsgiving.
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Why you'll love this recipe
- This homemade ice cream is packed with sweet potato casserole flavor thanks to the roasted sweet potato, cinnamon, pecans and marshmallow fluff.
- The pecan crunch adds such a nice textural variation from the smooth fluff and creamy base.
- This is a great make ahead Thanksgiving dessert recipe! You can make it days ahead of time and store it in the freezer until dessert time.
Ingredients
- Roasted sweet potato flavors the custard base.
- Kosher salt and vanilla bean paste balance the overall flavor profile.
- Half and half is the base of the custard.
- Heavy cream enriches the custard.
- Egg yolks give richness and structure to the custard base.
- Light brown sugar sweetens the custard and crunch.
- All-purpose flour is the base of the crunch.
- Cinnamon adds warmth and flavor to the ice cream.
- Unsalted butter gives moisture and richness to the crunch.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this sweet potato casserole ice cream recipe to your liking:
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- Whipped cream — use real whipped cream or cool whip instead of the marshmallow fluff.
- No light brown sugar — swap for dark brown sugar, granulated sugar or maple syrup.
- No half & half — use one cup whole milk and one cup heavy cream in place of the 2 cups of half & half.
- Sweet potato puree — if you'd like to use canned sweet potato puree, I recommend cooking it down in a medium saucepan to drive off excess moisture. Measure after reducing.
- Another crunch — use the graham cracker crust pieces from this recipe or use baked pie dough scraps for an ice cream that's more reminiscent of sweet potato pie ice cream.
- More mix-ins or garnishes — add chocolate chips or mini marshmallows. Garnish with warm caramel or hot fudge.
- Vanilla extract — swap vanilla bean paste for vanilla bean extract without issue.
- Another spice — swap cinnamon for a spice blend like pumpkin pie spice or apple pie spice.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make This Sweet Potato Casserole Ice Cream Recipe Step-By-Step
Step 1: To a medium pot add the sweet potato, half and half, brown sugar, salt, vanilla and cinnamon. Whisk and cook over medium heat until simmering and let simmer sugar completely dissolves, about 5 minutes. Remove the pot from the heat. In a small bowl, whisk the egg yolks. Whisking constantly, slowly dribble the hot cream mixture into the yolks (I like to do this with a ladle) to temper the egg yolks. Then add the mixture back into the pot. Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer or candy thermometer), while whisking constantly.
Step 2: Strain the mixture through a fine-mesh sieve into a bowl with the 1 cup of heavy cream, discarding any solids. Whisk to combine. If using a traditional ice cream maker/churner, cover with plastic wrap and chill the custard for at least 4 hours or overnight**. If using the Ninja CREAMi or Ninja CREAMi Scoop & Swirl, you can pour the warm custard directly into the Ninja pints and place in the freezer to freeze solid (24 hours is best).
Step 3: In a medium bowl, whisk to combine the pecans, flour, brown sugar, cinnamon and salt. Pour in the melted butter. Stir to combine until crumbles form. Mix just until no streaks of flour remain. Refrigerate the mixture while you preheat the oven to 350°F. When the oven is ready, spread onto a parchment lined baking pan and bake for 25-27 minutes, or until golden brown. It will become crunch as it cools. Break it apart after cooling.
Step 4: If using a traditional ice cream maker/churner: Pour the chilled ice cream base into an ice cream maker and churn according to instructions. I’ve used the Kitchenaid Ice Cream Maker Attachment and mixed on 1 for 30-40 minutes. If using the Ninja CREAMi or Ninja CREAMi Scoop & Swirl: Place the Ninja pint into the machine and process under “ice cream”, and “soft serve” if you plan to swirl into cones. To layer: Place three scoops of the churned ice cream into the pan you’ll freeze it in (I’ve used a 9”x5” metal loaf pan). Pipe or spoon some of the marshmallow fluff over. Sprinkle some of the pecan crunch on top. Repeat layering until the pan is full. Cover and freeze solid, overnight or at least 4 hours. To swirl: Load the Ninja pint into the swirl chamber and swirl into cones. Pipe marshmallow fluff into the center of the cone and garnish with pecan crunch. Alternatively, add the churned ice cream into a piping bag fitted with a star piping tip and pipe into cones. Garnish as desired.
Top tips
- The custard must be completely cold before churning. I like to make sure it is at least 40°F before pouring it in the ice cream maker. I pour mine into a resealable bag and place it into a bowl of ice and put it in the refrigerator to chill it faster.
- Whisk constantly while adding warm cream to the egg yolks and then again when you return the mixture to the heat. When in doubt, whisk it out. Otherwise, you risk cooking the egg and having to start over.
- To make a marshmallow core, use a large smoothie straw to make a hole in the center of the filled ice cream cones.
Recipe FAQs
This is not recommended. The eggs are vital for richness, texture and structure.
Yes, this recipe requires an ice cream maker or ice cream maker attachment for a stand mixer.
Half & half is half cream and half milk. Sub for 1 cup milk and 1 cup cream, if needed.
More recipes you'll love
Lastly, if you make this Sweet Potato Casserole Ice Cream recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Sweet Potato Casserole Ice Cream
Equipment
Ingredients
Sweet potato brown sugar ice cream base
- 1 cup roasted sweet potato* mashed (241g)
- 2 cups half and half cream or 1 cup milk plus 1 cup heavy cream (478g)
- 1 cup light brown sugar (220g)
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- 4 egg yolks save the whites
- 1 cup heavy cream (245g)
Pecan crunch
- ⅓ cup pecans chopped then measured (38g)
- ¾ cup + 2 tablespoon all-purpose flour (113g)
- ½ cup light brown sugar packed (100g)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 6 tablespoon unsalted butter melted (85g)
Marshmallow ribbon
- 8 oz marshmallow fluff more or less, as desired
Instructions
Do ahead
- The pecan crunch can be made ahead of time and stored at room temperature in an airtight container until ready to use. The ice cream custard can be made a day or two ahead of time and stored in the refrigerator until ready to churn.
- Prepare a large baking tray with a sheet of parchment paper.
Make the ice cream base
- To a medium pot add the sweet potato, half and half, brown sugar, salt, vanilla and cinnamon. Whisk and heat until simmering and let simmer sugar completely dissolves, about 5 minutes. Remove the pot from the heat.
- In a small bowl, whisk the egg yolks. Whisking constantly, slowly dribble the hot cream mixture into the yolks (I like to do this with a ladle) to temper the egg yolks. Then add the mixture back into the pot.
- Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer), while whisking constantly.
- Strain the mixture through a fine-mesh sieve into a bowl with the 1 cup of heavy cream, discarding any solids. Whisk to combine.
- If using a traditional ice cream maker/churner, cover and chill the custard for at least 4 hours or overnight**.
- If using the Ninja CREAMi or Ninja CREAMi Scoop & Swirl, you can pour the warm custard directly into the Ninja pints and place in the freezer to freeze solid (24 hours is best).
Make the pecan crunch
- In a medium bowl, whisk to combine the pecans, flour, brown sugar, cinnamon and salt. Pour in the melted butter. Stir to combine until crumbles form. Mix just until no streaks of flour remain.
- Refrigerate the mixture while you preheat the oven to 350°F. When the oven is ready, spread onto a parchment lined sheet pan and bake for 25-27 minutes, or until golden brown.
Churn the ice cream
- If using a traditional ice cream maker/churner: Pour the chilled ice cream base into an ice cream maker and churn according to instructions. I’ve used the Kitchenaid Ice Cream Maker Attachment and mixed on 1 for 30-40 minutes.
- If using the Ninja CREAMi or Ninja CREAMi Scoop & Swirl: Place the Ninja pint into the machine and process under “ice cream”, and “soft serve” if you plan to swirl into cones.
Layer the ice cream or swirl into cones
- To layer: Place three scoops of the churned ice cream into the pan you’ll freeze it in (I’ve used a 9”x5” metal loaf pan). Pipe or spoon some of the marshmallow fluff over. Sprinkle some of the pecan crunch on top. Repeat layering until the pan is full. Cover and freeze solid, overnight or at least 4 hours.
- To swirl: Load the Ninja pint into the swirl chamber and swirl into cones. Pipe marshmallow fluff into the center of the cone and garnish with pecan crunch. Alternatively, add the churned ice cream into a piping bag fitted with a star piping tip and pipe into cones. Garnish as desired.
Notes
Nutrition
Originally published 11/17/2025.
