JojoM adapted from Jeni Britton Bauer

Creamy sweet potato ice cream swirled with gooey torched marshmallows. A cozy, eggless fall dessert inspired by Jeni Britton Bauer’s iconic base.
When the air turns crisp and the leaves crunch underfoot, there’s nothing quite like a cozy dessert that captures the warmth of autumn. Jeni’s Sweet Potato & Torched Marshmallow Ice Cream does exactly that. With roasted sweet potato folded into her iconic eggless ice cream base and gooey, smoky marshmallows swirled throughout, every bite tastes like Thanksgiving in frozen form.
It’s a seasonal treat that feels indulgent but balanced—not overly sweet, just perfectly cozy.
This recipe uses Jeni Britton Bauer’s signature base, infused with roasted sweet potatoes and topped with golden marshmallows. You’ll need:
This ice cream makes a playful, unexpected addition to fall gatherings. Imagine serving it alongside pumpkin pie, or as a fun frozen dessert at Thanksgiving—it’s a guaranteed conversation starter.
Can I use canned sweet potato puree?
Yes, you can, but roasting fresh sweet potatoes brings out caramelized depth and a richer flavor.
Do I need a kitchen torch for the marshmallows?
A torch gives the best smoky flavor, but you can also briefly broil marshmallows in the oven for a similar effect.
Creamy sweet potato ice cream swirled with gooey torched marshmallows. A cozy, eggless fall dessert inspired by Jeni Britton Bauer’s iconic base.

Roast sweet potatoes before pureeing for deeper caramelized flavor.
Torch the marshmallows just before folding in for a smoky note.
Freeze the container for 24 hours to let flavors fully develop.
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In a small bowl, whisk 2 tbsp milk with cornstarch to make a slurry.
In another bowl, whisk cream cheese and salt until smooth.
In a saucepan, combine remaining milk, cream, sugar, corn syrup, and sweet potato puree.
Bring to a rolling boil for 4 minutes.
Remove from heat, whisk in cornstarch slurry, then boil 1 more minute until slightly thickened.
Slowly whisk hot mixture into cream cheese until smooth, then stir in vanilla.
Chill mixture quickly in an ice bath for 30 minutes.
Pour chilled base into an ice cream maker and churn until thick and creamy.
Torch marshmallows until golden, then fold gently into churned ice cream.
Transfer to a container, press parchment against surface, and freeze at least 4 hours before serving.
9/11/2025
Unexpected but delicious. Definitely making this again for the holidays.
7/23/2025
The roasted sweet potato makes it rich without being too sweet. Loved the smoky marshmallow touch.
6/16/2025
Tastes like Thanksgiving in a scoop—the marshmallow swirl is divine!
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Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer