Sweet Potato Pie Ice Cream |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is by far the very best ice cream I have ever tasted. If you love sweet potato pie, chances are you'll adore this creamy, icy treat! It tastes best when you cook your own sweet potatoes; canned sweet potatoes simply don't taste as delicious. From Cooking Light. Cooking time includes time to let ice cream soften. Ingredients:
4 cups low-fat vanilla ice cream |
0.5 (15 ounce) package refrigerated pie dough |
cooking spray |
1 1/2 cups cooked mashed sweet potatoes, cooled |
3 tablespoons brown sugar |
1/2 teaspoon pumpkin pie spice |
Directions:
1. Place a large bowl in freezer.
2. Let ice cream stand at room temperature 45 minutes or until softened.
3. Preheat oven to 450°.
4. Cut pie dough round in half.
5. Place half of dough on a baking sheet coated with cooking spray; reserve remaining dough for another use.
6. Bake dough at 450° for 10 minutes or until lightly browned.
7. Cool completely on a wire rack.
8. Break crust into small pieces.
9. Place sweet potatoes, sugar, and spice in a bowl.
10. Mash with a fork until well blended.
11. With a rubber spatula or stand mixer, combine sweet potato mixture, piecrust pieces, and softened ice cream in chilled bowl.
12. Cover and freeze to desired consistency.
13. Enjoy!
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