Sweet Potato Pie Ice Cream

Sweet Potato Pie Ice Cream Recipe
Karry Hosford
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.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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

Preheat oven to 450°.

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.

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.

August 2002
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