mashed potato ice cream
Credit: HelloGiggles

This Thanksgiving, while everyone else is baking the usual apple and pumpkin pies, we have a less traditional dessert proposition for you: mashed potato ice cream. This dish takes the sweet-savory pendulum to new heights, and its gravy swirl and fresh herb topping make it irresistibly Instagram-able. Even if you’re not sold on the idea of an ice cream-gravy combo, you have to admit you’re curious. Who doesn’t want to eat potatoes out of a waffle cone at least once in their life?

Watch the video below and give this recipe a try. You might even be thankful you made these.

Mashed Potato Ice Cream

Serves 12 (serving size: 2/3 cup ice cream, 1 cone)
Active 20 min. Total 6 hours, 20 min.


1 cup whole milk
3/4 cup heavy cream
2/3 cup granulated sugar
2 Tbsp. light corn syrup
4 oz. cream cheese, softened
1/8 tsp. kosher salt
1 cup leftover chilled mashed potatoes
1/2 cup jarred gravy, divided
12 waffle cones
1 Tbsp. chopped fresh flat-leaf parsley


1. Heat milk, cream, sugar, and corn syrup in a medium saucepan over medium. Bring to a boil, and cook, whisking occasionally, until sugar is dissolved and mixture is slightly thickened, about 5 minutes. Remove from heat, and stir in cream cheese and salt until smooth. Pour milk mixture into a large heatproof bowl, and chill at least 2 hours or overnight.

2. Process milk mixture and mashed potatoes in a blender on high speed until completely combined, about 30 seconds. Strain mixture though a fine mesh sieve, and discard any remaining solids. Pour into freezer container of an electric ice cream maker, and freeze according to manufacturer’s instructions.

3. Spoon half of the ice cream mixture into a 9- x 5-inch loaf pan. Dollop 2 tablespoons of the gravy on the ice cream, and swirl with a knife to create a marbled effect. Spoon remaining ice cream over swirled pattern, and smooth top with an offset spatula. Dollop 2 additional tablespoons of the gravy on top of ice cream, and swirl with knife to create another marbled effect. Freeze until swirl is set, about 10 minutes. Cover with plastic wrap, pressing to adhere on top of ice cream to prevent freezer burn. Freeze until completely frozen, at least 4 hours or overnight.

4. Scoop ice cream into waffle cones, and drizzle with remaining gravy. Sprinkle each with a pinch of parsley, and serve immediately.