Heart Mind & Seoul

Chocolate Goguma Ice Cream {Korean Sweet Potato Ice Cream}

Chocolate Goguma Ice Cream {Korean Sweet Potato Ice Cream}

Happy Sunday!

I love Sundays because we all get to go to church early in the morning and the rest of the day, we get to spend time together, reading, playing little games together, and talk and relax. We just did a dozen rounds of “ring around the rosie” with the kids. My 16 month old boy just learned how to fall in the end of the song and he’s been falling on his knees ever since. Ah.. I just love my family!


I’ve been writing about how much I love goguma (Korean sweet potatoes) and different ways to enjoy them. This time, I created something cold and sweet with goguma… Goguma Ice Cream!


I remember having goguma ice cream bars as a kid… I would have never thought to make creamy ice cream using goguma… but since I’m a huge fan of goguma in sweets, I thought, why not? And the ice cream tasted a lot like those goguma ice cream bars that I used to have as a kid and I was very happy to learn that I can make ice cream using goguma at home.


I know I’ve heard about people making ice cream using sweet potatoes (the American yam or the purple ones) so I’m assuming that this ice cream probably tastes a lot like that… Korean goguma tastes more like yam, but a little sweeter which I love. The flavor of this ice cream is unique, no arguing in that, but it’s wonderful and quite addictive once you get used to its flavor, just like Kimchi.


I love Asian flavored ice cream, this one and red sweet bean ice cream that I got to make a while back. My two favorite Asian ice cream and I make them often.


This goguma ice cream is especially great with chopped chocolate chips. Or you can use your favorite chocolate, just chop it finely to mix in with the ice cream.


Stir in the chopped chocolate chips before serving or freezing in the freezer.


And sprinkle with some black sesame seeds if you want. Pretty, right?

Chocolate Goguma Ice Cream {Korean Sweet Potato Ice Cream}

  • ⅔ cups whole milk
  • just over 1 cup cream
  • just over ¼ cup brown sugar
  • 3 medium sized goguma (Korean sweet potatoes) about 300g, fully cooked, peeled and mashed
  • ¼ teaspoon salt
  • ⅓ cup chopped chocolate chips or chocolate
  • black sesame seeds to garnish, optional

  1. Combine milk, cream, brown sugar, and salt in saucepan over low heat. When it starts to bubble, add the mashed goguma and stir well until smooth. Remove from heat and cool the mixture, either on a big bowl filled with ice or in the fridge.
  2. When it is sufficiently cooled, place the mixture in the ice cream maker and run it according to the manufacturer’s instructions, about 30 minutes or until it forms an ice cream texture. If you don’t own an ice cream maker, you can put the mixture in the freezer safe container and freeze, covered until frozen.
  3. Stir in the chopped chocolate chips. If you froze the ice cream in a container in the freezer, then stir in the chocolate ships before serving. Sprinkle with black sesame seeds if desired.


4 Responses to “Chocolate Goguma Ice Cream {Korean Sweet Potato Ice Cream}”

  1. #
    Holly — August 26, 2012 at 5:08 pm

    I never thought of adding goguma in the ice cream but I can imagine how good it could be. I remember enjoying goguma ice bar as a child in Korea, too. Very nice job, Sook.

  2. #
    Belinda @zomppa — August 27, 2012 at 5:50 am

    Weekends are awesome…especially ones filled with fantastic ice cream – I don’t usually think of sweet potatoes, but why not?

  3. #
    Chung-Ah | Damn Delicious — August 27, 2012 at 7:51 am

    Dude this is the most unique ice cream flavor, especially because I freaking loooove goguma!

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