Step 1

Boil Method: Boil Creamer potatoes for 10- 15 minutes or until a fork can easily go through potatoes. Then drain well and cut in half (*this is the method I use)

Step 2

*OR

Step 3

Microwave Method:

Step 4

Poke each little potato with a fork and cover with saran wrap.

Step 5

Microwave Creamer potatoes for three minutes, until a fork can easily go through them.

Step 6

Puree potatoes with 1 tsp of whipping cream in food processor,until completely smooth (at least 3 minutes) and potato clings together in a ball * It must be completely smooth; like a paste- no lumps! * If you still see little bits of the skin, that's okay.

Step 7

In a separate, large bowl whisk the condensed milk, vanilla and cookie butter together. Then add the potato puree, whisking until completely incorporated and smooth.

Step 8

In the bowl of a stand mixer (or using a hand held mixer) whip 2 cups whipping cream until stiff peaks form. *

Step 9

With a spatula, gently fold potato mixture into the whipped cream

Step 10

Stir just until completely incorporated. * You don’t want to over mix, but you need to be sure it’s completely mixed in.

Step 11

Pour mixture into a 9’×5’ loaf pan (or you can use another large container with a lid.) Smooth with a spatula and cover tightly with plastic wrap (*I use Glad Press n' Seal)

Step 12

Place ice cream in freezer and freeze until solid, about 8-12 hours. * I freeze it overnight

Step 13

Serving:

Step 14

Remove ice cream from freezer about 10 minutes before serving (this will help it soften just a bit).

Step 15

Wet an ice cream scoop with hot water (then dry it off) and scoop out ice cream into waffle bowls or cones (or regular bowls, whatever your preference!). This will help make scooping easier!

Step 16

Garnish with ginger snap cookies and maraschino cherries and serve immediately. Enjoy!