ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato Pie Ice Cream

Karry Hosford
Yield 8 servings (serving size: 1/2 cup)
Cooked bits of piecrust add texture and buttery flavor to this spiced ice cream. It's worth cooking the potatoes yourself: We tried the recipe with canned sweet potatoes but didn't care for the results.

Ingredients

  • 4 cups vanilla low-fat ice cream
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 1/2 cups mashed cooked sweet potatoes, cooled
  • 3 tablespoons brown sugar
  • 1/2 teaspoon pumpkin pie spice

Nutrition Information

  • calories 228
  • caloriesfromfat 22 %
  • fat 5.6 g
  • satfat 2.4 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 3.9 g
  • carbohydrate 39.7 g
  • fiber 2.1 g
  • cholesterol 8 mg
  • iron 0.3 mg
  • sodium 101 mg
  • calcium 116 mg

How to Make It

  1. Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened.

  2. Preheat oven to 450°.

  3. Cut pie dough round in half. Place half of dough on a baking sheet coated with cooking spray; reserve remaining dough for another use. Bake dough at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack. Break crust into small pieces.

  4. Place sweet potatoes, sugar, and spice in a bowl; mash with a fork until well blended. With a rubber spatula or stand mixer, combine sweet potato mixture, piecrust pieces, and softened ice cream in chilled bowl. Cover and freeze to desired consistency.