Sweet Potato Pie Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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