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