Look, I get it. Ninja Creami Sweet Potato Marshmallow Ice Cream sounds like a stretch. But hear me out: once you spin this in your Ninja Creami, it turns into a thick, creamy scoop that tastes like the best part of sweet potato casserole. Then you stir in torched marshmallows (we're talking real char here), and suddenly it all makes sense.
Four ingredients. One pint. Thanksgiving dessert, sorted.
If you're into this kind of cozy fall flavor, try my Cinnamon Churro Ice Cream and Spiced Hot Chocolate Ice Cream next. Same warm, bakery-counter energy, just wearing different sweaters.
Jump to:
- Why You'll Love This Sweet Potato Ice Cream
- 🛒Ingredients
- Add-Ins and Swaps
- How to Make Sweet Potato Marshmallow Ice Cream in the Ninja Creami
- 🍒Topping and Mix-In Ideas
- Serving Size and Pint Size
- 🌀Tools You’ll Need
- Tips for Smooth Sweet Potato Ice Cream
- Recipe FAQs
- 4 Ingredients or Less Ice Cream Flavors
- Did you try this recipe?
- Ninja Creami Sweet Potato Marshmallow Ice Cream
Why You'll Love This Sweet Potato Ice Cream
- Just 4 ingredients, and one of them is marshmallow 🔥
- Real toasted marshmallow flavor, not extract or syrup
- Usually one spin is all it takes
- No gums, pudding mix, or protein powders
- A smart way to use leftover sweet potatoes from the holiday table
🛒Ingredients
- Sweet potato (baked or boiled): This is the base and the casserole flavor. Cook it until it's very soft, because firm pieces don't blend smooth and turn grainy once frozen.
- Sweetened condensed milk: It sweetens the base and adds body. The sugar also keeps the pint from freezing rock hard, which is why it usually spins smooth on the first try.
- Half and half: It has enough fat for a creamy scoop without heavy cream, which turns waxy when the Creami spins it more than once.
- Mini marshmallows, torched: These go in at the Mix-In stage. Torching caramelizes the sugar, so you can still taste the toasted flavor through the cold.
Add-Ins and Swaps
- Whole milk instead of half and half: This works if that's what you have. Expect a slightly lighter, less creamy scoop, since whole milk has less fat to keep the texture smooth.
- Heavy cream and whole milk, mixed half and half: Use equal parts of each when you're out of half and half. Together they're basically half and half, so the texture stays the same. Don't use heavy cream on its own, because it turns waxy in the Creami.
- A pinch of cinnamon or a splash of vanilla: Either one leans the flavor closer to sweet potato pie. Blend it into the base before freezing so it spreads evenly through the pint.
- Extra mini marshmallows: Add a handful of untorched ones along with the torched ones during the Mix-In cycle. You get soft, chewy bites next to the toasted ones.
How to Make Sweet Potato Marshmallow Ice Cream in the Ninja Creami
- Blend the base. Add the sweet potato, sweetened condensed milk, and half and half to a blender. Blend until completely smooth, because any lumps of sweet potato freeze into grainy bits.
- Freeze. Pour into a Ninja Creami Deluxe pint and freeze flat for at least 24 hours.
- Thaw, then spin. Let the pint sit on the counter for about 5 minutes (closer to 10 in winter), then spin on Ice Cream. If it still looks crumbly, run Respin.
- Add mix-ins. Scoop a small well in the center, drop in the torched marshmallows, and run the Mix-In cycle.
- Serve. Top with a few extra torched marshmallows.
🍒Topping and Mix-In Ideas
- Extra torched marshmallows: Add a few on top right before serving. They stay soft and gooey, unlike the ones spun in.
- Crushed graham crackers: These add a crunchy, pie-crust bite next to the smooth base. Sprinkle them on top, or use the Mix-In cycle if you want them spread through the pint.
- Toasted pecans or walnuts: Pecans are the classic topping on sweet potato casserole, so they bring this closer to the real dish. Toast them first so they stay crisp against the cold.
- Caramel drizzle: Its buttery, slightly salty edge cuts through the sweetness of the condensed milk.
- Cinnamon sugar: A light dusting adds warm spice to the top without changing the base.
Serving Size and Pint Size
This recipe is made for the Ninja CREAMi Deluxe 24-ounce pint and makes 4 servings.
Using a standard 16-ounce pint? Use two-thirds of each ingredient. The pint fills to about the same level, so it freezes and spins the same way. Just a little less of everything.
🌀Tools You’ll Need
- Blender: A blender breaks the sweet potato down until it's silky. Hand mixing leaves fibers that turn grainy once frozen.
- Ninja CREAMi Deluxe 11-in-1: This recipe is sized for the Deluxe and its 24-ounce pint. It works in other models with the smaller pint.
- Ninja Creami Deluxe Pint Container: An extra pint lets you freeze the next batch while the first one is in use.
- Kitchen torch: This is the only way to get real char on the marshmallows. A broiler works in a pinch, but watch closely, because marshmallows go from golden to burnt in seconds.
Tips for Smooth Sweet Potato Ice Cream
- Torch the marshmallows darker than you think. The charred edges carry the toasted flavor through the cold, so pale marshmallows end up tasting plain.
- Give it the full 24 hours. A base that isn't frozen solid spins up soft and icy instead of thick.
- Thaw the pint for 5 to 10 minutes before spinning. A slightly softened pint spins smooth on the first try, so you rarely need a Respin. Give it longer when the kitchen is cold.
- Blend until silky. Sweet potato fibers that aren't fully blended turn grainy once frozen.
Recipe FAQs
Can I skip torching the marshmallows?
You can, but the toasted flavor is what makes this one special. Plain marshmallows just taste sweet.
Do I need to thaw the pint before spinning?
I let mine sit for about 5 minutes, or closer to 10 in winter. That little bit of softening means I almost always get a smooth pint on the first spin.
Can I make this in the standard 16-ounce pint?
Yes. Use two-thirds of each ingredient so the pint fills to about the same level.
4 Ingredients or Less Ice Cream Flavors
Looking for other recipes like this? Try these:
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Sweet Potato Marshmallow Ice Cream
This Ninja Creami sweet potato marshmallow ice cream tastes like sweet potato casserole, with torched marshmallows folded in at the end. Four ingredients, no gums or pudding mix.
Equipment
- 1 Ninja Creami Deluxe Ice Cream maker
- 24 oz Ninja Creami Pint Container
- 1 Blender
Ingredients
- 1 cup cooked sweet potato peeled
- ½ cup sweetened condensed milk
- 1 cup half and half
- ¾ cup mini marshmallows torched (for mix-in)
Instructions
- Bake or boil the sweet potato until very soft, then cool, peel, and mash.
- Torch the marshmallows until deeply golden.¾ cup mini marshmallows
- Blend the sweet potato, condensed milk, and half and half until completely smooth.1 cup cooked sweet potato, ½ cup sweetened condensed milk, 1 cup half and half
- Pour into a Deluxe pint and freeze flat for 24 hours.
- Let the pint sit for 5 to 10 minutes, then spin on Ice Cream.
- If still crumbly, Respin.
- Scoop a small well in the center, add the torched marshmallows, and run the Mix-In cycle.
Notes
- Thaw first. About 5 minutes on the counter, longer when it's cold, so the pint spins smooth the first time.
- Still crumbly after the first spin? Run Respin once.
- Grainy texture? Blend longer next time, since sweet potato needs to be silky before it freezes.
- Weak marshmallow flavor? Torch them darker. The caramelized edges are where the flavor comes from.
Tried this recipe?Leave us a comment below and share how it came out!
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