Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2002

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

228 calories; calories from fat 22%; fat 5.6g; saturated fat 2.4g; mono fat 1.6g; poly fat 0.4g; protein 3.9g; carbohydrates 39.7g; fiber 2.1g; cholesterol 8mg; iron 0.3mg; sodium 101mg; calcium 116mg.
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