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Sweet Potato Pecan Cheesecake Ice Cream
Sweet potato pecan cheesecake ice cream is a rich and creamy dessert that blends the warm flavors of spiced sweet potatoes with the indulgent taste of cheesecake bites. Infused with hints of cinnamon and nutmeg, the ice cream features swirls of velvety real cheesecake and crunchy, toasted chopped pecans for added texture. Each bite offers a perfect balance of sweetness and nuttiness, evoking cozy autumn vibes while delivering a refreshing, frozen treat.
Sweet Potato Pecan Cheesecake Ice Cream
Rated 5.0 stars by 1 users
Category
Ice Cream
Servings
10
Prep Time
20 minutes
Cook Time
10 hours
Sweet potato pecan cheesecake ice cream is a rich and creamy dessert that blends the warm flavors of spiced sweet potatoes with the indulgent taste of cheesecake bites. Infused with hints of cinnamon and nutmeg, the ice cream features swirls of velvety real cheesecake and crunchy, toasted chopped pecans for added texture. Each bite offers a perfect balance of sweetness and nuttiness, evoking cozy autumn vibes while delivering a refreshing, frozen treat.
Ingredients
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2 ½ cups heavy whipping cream
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1 tbsp vanilla bean paste
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1 (14 oz) sweetened condensed milk
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1½ cup mashed sweet potatoes
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2 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground cloves
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¼ tsp salt
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½ cup chopped pecans
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1 tbsp light brown sugar
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1 tbsp bourbon (optional)
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4½ tbsp caramel sauce
Directions
In a stand mixer fitted with the whisk attachment or using a handheld electric mixer, whisk heavy cream and vanilla bean paste together until stiff peaks form, about 2-4 minutes. Heavy cream should be thick and whipped.
In a separate large bowl, add condensed milk and mashed sweet potato. Whisk ingredients together until all lumps disappear. Then add in cinnamon, nutmeg, cloves, salt, pecans and brown sugar. Mixing until everything is combined.
Gently fold in chopped cheesecake bite sized pieces and heavy whipped cream into bowl with mashed sweet potato mixture. Fold mixture together just until everything is combined.
Pour mixture into a 9×5-inch loaf pan or ice cream pan and smooth top with an offset spatula. Drizzle caramel sauce over ice cream or throughout it while assembling. Cover with plastic wrap and place into freezer overnight, 8-10 hours.
Let ice cream sit out for a few minutes before serving to soften some. Scoop, serve, and enjoy!
Recipe Video
Recipe Note
*use a metal or glass 9x5 container, to freeze your ice cream in.