Sweet Potato Pie Ice Cream

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 22%
  • Fat: 5.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.9g
  • Carbohydrate: 39.7g
  • Fiber: 2.1g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 101mg
  • Calcium: 116mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet Potato Pie Ice Cream Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy