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Karry Hosford Photo by: Karry Hosford

Sweet Potato Pie Ice Cream

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.

Cooking Light AUGUST 2002

  • Yield: 8 servings (serving size: 1/2 cup)

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

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.

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
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Sweet Potato Pie Ice Cream recipe

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