Sweet Potato Pie Ice Cream - low-fat

Method

• 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 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, piecrust pieces, and softened ice cream in chilled bowl.
• Cover and freeze to desired consistency.
• Enjoy!