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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 12 gallon premium butter pecan ice cream
- 2 cups cold Simply Potatoes Mashed Sweet Potatoes
- 1 cup caramel sauce
- 3 tablespoons kentucky Bourbon
- 6 cups mini marshmallows
Method
- 1.
- Soften the icecream and place in an electric mixer.
- Mix softened icecream with the cold sweet potatoes until smooth.
- Place back in the freezer to harden for about 2-3 hours until desired firmness.
- 2.
- Stir the bourbon in with the caramel sauce until mixed.
- 3.
- Top each bowl served with the spiked caramel sauce and a hand full of mini marshmallows.
- Torch marshmallows with a creme brulee torch for the toasted marshmallow flavor!
