In case you’ve never heard of Irish Potatoes, they are a Philadelphia treat that shows up around St. Patrick’s Day each year. Named for looking like little potatoes, Irish Potatoes are a confection of cream cheese and coconut, rolled in cinnamon. Inspired by this delicious treat, I decided it was about time I made Irish Potato Candy Ice Cream!
So, what is in Irish Potato Candy Ice Cream? It is a cream cheese-based ice cream, flavored with cinnamon with coconut flakes stirred in.
The result is wonderfully reminiscent of Philly’s favorite St. Patrick’s Day treat!
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 8 oz cream cheese, softened
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Add the milk, heavy cream, sugar, cream cheese, cinnamon, vanilla extract, and salt to a blender.
Cover and process until fully mixed.
Cover and refrigerate overnight. If your ice cream maker (paid link) requires you to do so, add your ice cream maker bowl to your freezer.
Homemade Irish Potato Candy Ice Cream
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 2 cinnamon sticks
- 8 oz cream cheese softened
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sweetened coconut flakes
Instructions
- Add the milk, heavy cream, sugar, cream cheese, cinnamon, vanilla extract, and salt to a blender.
- Process until fully mixed.
- Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.
- Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
- Follow the manufacturer’s instructions to churn into ice cream (mine took about 15 minutes).
- When it resembles soft serve ice cream, add in the coconut flakes and churn for 5 more minutes.
- Scoop the mixture into a freezer safe container.
- Add to your freezer and freeze for at least 4 hours before serving.
