Idaho may be famous for potatoes, but this dessert just goes to show that potatoes can be playful, too! Inspired by the iconic version served at Westside Drive-In near Boise, these ice cream baked potatoes are not just delicious but also whimsical and completely unforgettable.
A fun (and funny) Idaho dessert tradition!
If there were ever a dessert perfectly designed to represent Idaho, it might just be the famous ice cream potato. At first glance, it looks exactly like a real baked potato sitting on your plate, but slice it open and suddenly you’re met with creamy vanilla ice cream hidden inside.
I grew up visiting Idaho every summer. My mom grew up there and my grandparents never left, so we always went home with loads of the famous Idaho potatoes.
This playful dessert was made famous by Westside Drive-In near Boise, where the ice cream potato has become something of a local legend. And once you see one in person, it’s easy to understand the appeal. It captures Idaho’s potato pride while also leaning fully into the fun of novelty desserts that don’t take themselves too seriously. I knew I had to include it in my American Eats series for iconic state desserts!
And maybe the best part is that these are an incredible make-ahead dessert. You can shape and freeze the potatoes days ahead of time, then simply add the toppings right before serving. That makes them perfect for summer parties, barbecues, birthdays, or anytime you want a dessert that gets people talking before they even take a bite.
Why you’ll love these ice cream potatoes!
- They look shockingly realistic and always surprise people – these are actually perfect for April Fool’s Day for a fun prank!
- Easy to make ahead for entertaining
- Fun for kids and adults alike
- No baking required
What You’ll Need
- Vanilla Ice Cream: My favorite is actually the Kirkland brand from Costco. Why is it so good? No other comes close.
- Unsweetened Cocoa Powder: Don’t worry about it being bitter. It’s actually perfect with the sweetness of the ice cream underneath.
- Shredded Sweetened Coconut: This is for the faux “cheese” that gets sprinkled on top.
- Yellow Food Coloring (affiliate link): To dye the coconut. Go for a more golden yellow instead of a bright sunny yellow if you have options.
- Green sprinkles: I picked mine out of a rainbow sprinkle mix because it doesn’t take many of them to imitate chives.
- Homemade Whipped Cream: So much better than storebought. It’s just heavy cream, powdered sugar, vanilla extract, and a minute or two with a hand mixer and it makes such a difference.
- Chocolate Syrup: Optional but I like to drizzle a puddle of this for the potato to sit in on the plate.
How to Make Ice Cream Baked Potatoes
- Shape the potatoes. Start by scooping portions of slightly softened vanilla ice cream onto plastic wrap and shape them into oblong potato forms. You can make them as big or as small as you like but I usually go for around 2 scoops of ice cream per potato. Wrap tightly and freeze again until firm, around 4 hours or overnight.
- Coat the “potatoes” in a cocoa powder “skin”. Once frozen hard again, unwrap and roll the ice cream potatoes in cocoa powder until fully coated. The cocoa creates that surprisingly realistic potato appearance. I have found this is easiest to do in a shallow bowl versus adding cocoa powder to a bag and shaking.
- Freeze again. Return the coated potatoes to the freezer so they hold their shape until ready to serve.
- Prepare the toppings. Make homemade whipped cream by beating heavy cream with powdered sugar and vanilla until soft peaks form. Toss shredded coconut with a drop or two of yellow food coloring (affiliate link) until it resembles shredded cheddar cheese.
- Slice and decorate. Just before serving, drizzle a little chocolate sauce onto a plate. Set one ice cream baked potato on top of the chocolate sauce and slice each potato open slightly. Add whipped cream “sour cream,” yellow coconut “cheese,” and green sprinkles “chives.”
Expert Tips
- Freeze the shaped potatoes thoroughly before rolling in cocoa powder or they will melt too quickly.
- Wear gloves while shaping the ice cream if your hands run warm.
- Add the toppings right before serving for the best appearance.
- For extra realism, make the potato shapes imperfect and slightly lumpy.
Make-Ahead, Storage, and Freezing Instructions
These are one of the best make-ahead frozen desserts because nearly everything can be prepped in advance.
- Shape and freeze the potatoes up to 3 days ahead.
- Coat in cocoa powder the day before serving.
- Store tightly wrapped in the freezer.
- Add toppings immediately before serving.
More Frozen Dessert Recipes
Ice Cream Baked Potato
Ingredients
- 1/2 gallon vanilla ice cream (we like Kirkland brand)
- ¾ to 1 cup unsweetened cocoa powder
- 1/2 cup shredded sweetened coconut
- yellow gel food coloring (affiliate link)
- 1-2 teaspoons green sprinkles
- chocolate sauce (optional)
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Start by scooping portions of slightly softened vanilla ice cream onto plastic wrap and shape them into oblong potato forms. You can make them as big or as small as you like but I usually go for around 2 scoops of ice cream per potato. Wrap tightly and freeze until firm.½ gallon vanilla ice cream
- Once frozen hard again, unwrap and roll the ice cream potatoes in cocoa powder until fully coated. The cocoa creates that surprisingly realistic potato appearance. I have found this is easiest to do in a shallow bowl versus adding cocoa powder to a bag and shaking. Return the coated potatoes to the freezer so they hold their shape until ready to serve.¾ to 1 cup unsweetened cocoa powder
- Meanwhile, in a medium bowl, stir the shredded coconut with a drop or two of yellow food coloring (affiliate link) until it resembles shredded cheddar cheese. Set aside.½ cup shredded sweetened coconut, yellow gel food coloring (affiliate link)
- Make the homemade whipped cream by beating heavy cream with powdered sugar and vanilla until soft peaks form. Store in the fridge until ready to serve.1 cup heavy cream, ¼ cup powdered sugar, 1 teaspoon pure vanilla extract
- Just before serving, drizzle a little chocolate sauce onto a plate. Set one ice cream baked potato on top of the chocolate sauce and slice each potato open slightly. Add whipped cream “sour cream,” yellow coconut “cheese,” and green sprinkles “chives.” Serve immediately!chocolate sauce, 1-2 teaspoons green sprinkles
