Categories: Frozen Desserts

Ingredients

• 4 cups vanilla low-fat ice cream
• 1/2 (15 oz.) pkg. refrigerated pie dough
• Cooking spray
• 1/2 cups mashed cooked sweet potatoes, cooled
• 3 Tbsp. brown sugar
• 1/2 tsp. 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 degrees.
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 degrees 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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