Sweet Potato Pie Ice Cream

Cooked bits of pie crust add texture and buttery flavor to this spiced ice cream. It is worth cooking the potatoes, as the canned just didn't make the grade!

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:
Place a large bowl in freezer. Let ice cream stand at room temperature for 45 minutes, or until softened.

Preheat oven to 450-degrees.

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-degrees for ten 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, pie crust pieces and softened ice cream in chilled bowl. Cover and freeze to desired consistency.

Recipe makes eight servings.

Nutrition information per one-half cup serving:
Calories: 228
Fat: 5.6g
Protein: 3.9g
Carbohydrates: 39.7
Fiber: 2.1g
Cholesterol: 8mg
Sodium: 101mg