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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.”
READY IN:
1hr 5mins
YIELD:
8 1/2 cup servings
UNITS:
US

Ingredients Nutrition

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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