Sweet Potato Pie Ice Cream

Sweet Potato Pie Ice Cream
Photo by Karry Hosford


  • ½ teaspoon pumpkin pie spice
  • 4 cups vanilla low-fat ice cream
  • Cooking spray
  • 1 ½ cups mashed cooked sweet potatoes, cooled
  • 3 tablespoons brown sugar
  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)

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 un...

View full recipe at My Recipes


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