Potato Ice Cream on Crumbled Chocolate Potato Cake


Ingredients: Chocolate Potato Cake

  • 5 Idaho® Russet Potatoes
  • 300 grams flour, sifted
  • 3 tablespoons cocoa powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 50 grams almond flour
  • 90 grams dark chocolate, grated
  • 225 grams butter
  • 450 grams sugar
  • 4 eggs, separated and whites whipped until stiff
  • 150 milliliters milk
  • 150 grams riced potato, cold

Ingredients: Potato Ice Cream

  • 5 reserved baked potato skins
  • 9 egg yolks
  • 3/4 cup sugar
  • 2 cups whole milk
  • 2 cups heavy cream

Ingredients: Smoked Hot Fudge

  • 3/4 cup butter
  • 12 ounces dark chocolate
  • 1 1/2 cups heavy cream
  • 1 cup corn syrup
  • 1/2 cup brown sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • Seeds from 1 vanilla bean, scraped

Ingredients: Assembly

  • Chocolate Potato Cake (see recipe)
  • Potato Ice Cream (see recipe)
  • Smoked Hot Fudge (see recipe)
  • Coarse salt for garnish
  • Potato chips for garnish


Directions: Chocolate Potato Cake

  1. Preheat oven to 400°F. Bake the potatoes until tender, about 45 minutes. Scoop potato flesh out of the skins. Rice potato flesh and refrigerate. Save skins for use in ice cream.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, nutmeg and cinnamon. Mix in the almond flour and grated chocolate
  3. In a large bowl, cream the butter, then add the sugar and egg yolks and mix thoroughly until combined.
  4. Mix the dry ingredients into the butter mixture, then add the milk and riced potato. Fold in the egg whites.
  5. Preheat oven to 350°F. Pour the batter into a 9-in. x 12-in. cake pan and bake until a toothpick comes out clean and cake has a little spring to the touch, 1 to 1 1/2 hours. Let cool.    

Directions: Potato Ice Cream

  1. Preheat oven to 350°F. Roast reserved potato skins until just crispy and dry, about 10 minutes.
  2. Mix the yolks and sugar in a medium bowl and set aside.
  3. Simmer the milk, cream and roasted potato skins in a saucepot over low heat until infused, 30 minutes.
  4. Strain the milk and potato-skin mixture over the yolks and sugar mixture. Transfer back to saucepot, return to low heat and stir until mixture coats the back of a spoon (crème anglaise), 6 to 10 minutes.
  5. Chill for 3 to 4 hours, then churn in an ice-cream maker.

Directions: Smoked Hot Fudge

  1. Use a smoke gun to infuse the butter with a strong smoke flavor, about 4 minutes.
  2. In a pot over low heat, stir the smoked butter with the remaining ingredients until melted and shiny, 6 to 10 minutes. Use immediately or let cool.

Directions: Assembly

  1. Crumble some of the cake into a serving bowl. Add a quenelle of ice cream, then spoon over some hot fudge. Sprinkle with coarse salt, garnish with potato chips and serve.
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Yield: 10-12

Erick Harcey
Formerly of - Upton 43
Minneapolis, MN

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