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Huckleberry Vanilla Bean Ice Cream Swirl

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A creamy and unexpected ice cream made with huckleberries and Yukon gold potatoes, bringing a delightful twist to a classic dessert.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium Yukon gold potato
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1 vanilla bean
  • 1/2 cup sugar
  • 2 cups huckleberries
  • 1 tablespoon lemon juice
  • 1 shot vodka (optional)

Instructions

  1. Peel and boil the Yukon gold potato until soft. Mash it until smooth and let it cool.
  2. In a saucepan, warm the heavy cream, half-and-half, vanilla bean seeds, and sugar until steaming.
  3. Stir in the cooled mashed potato and whisk until blended.
  4. In another pan, cook down the huckleberries with sugar and lemon juice until jammy. Add vodka if desired.
  5. Chill both mixtures, then churn in an ice cream maker, swirling in the huckleberry sauce as it churns.
  6. Freeze until firm before serving.

Notes

If you can’t find huckleberries, substitute with wild blueberries. Serve in waffle cones or layered in mason jars for a fun presentation.

  • Author: nevaeh-hall
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scoop
  • Calories: 320
  • Sugar: 26g
  • Sodium: 80mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg