BAKED POTATO ICE CREAM RECIPES

Steps:

• To form ice cream “potatoes,” scoop about 1/2 cup of ice cream onto a piece of plastic wrap. Cover the ice cream with plastic wrap and press the ice cream into a russet potato shape. Freeze until firm, about 2 hours. In a medium shallow bowl, add cocoa powder. Working one at a time, add an ice cream potato and roll to completely coat the ice cream in the cocoa powder. Place the covered potato in the freezer while you roll the rest. While the "potatoes" are freezing, make the coconut "cheese." In a small bowl, add a couple drops each of orange and yellow food coloring to the shredded coconut. Stir to combine. (You may need to use your fingers to rub the dye into the coconut.) Cut a thin slit out of the top of each ice cream potato then dollop whipped cream on top. (That's your sour cream!) Top each potato with a yellow starburst (butter) then sprinkle with licorice (bacon), white sanding sugar (salt), cinnamon (pepper), and green sprinkles (chives). Serve immediately.

Steps:

• Scoop out 4 balls of ice cream roughly the size and shape of small potatoes. Roll in the hot cocoa mix until coated. Place on a plate and top with a dollop of whipped cream. The ice cream will look like baked potatoes with sour cream on top. Eat and enjoy.