Why You’ll Love this Sweet Potato Pie Ice Cream Recipe
If you’ve ever craved the comforting flavors of sweet potato pie but wanted to enjoy it in a cooler, creamier form, this Sweet Potato Pie Ice Cream recipe is a delightful answer.
I love how it captures that familiar sweetness and spice, transforming it into a luscious treat. The combination of creamy ice cream and crunchy pie crust pieces creates an incredible texture that dances on your taste buds.
Plus, it’s a unique twist on traditional desserts, perfect for impressing friends or simply indulging yourself. Trust me, once you try it, you’ll keep coming back for more!
Ingredients of Sweet Potato Pie Ice Cream
When it comes to making something as delightful as Sweet Potato Pie Ice Cream, the ingredients play an essential role in achieving that dreamy, creamy texture and flavor. You’ll be surprised at how a few simple components can transform into a dessert that feels both indulgent and comforting.
Let’s take a look at what you need to whip up this delicious treat.
Ingredients for Sweet Potato Pie Ice Cream:
- 4 cups low-fat vanilla ice cream
- 0.5 (15 ounce) package refrigerated pie dough
- Cooking spray
- 1 1/2 cups cooked mashed sweet potatoes, cooled
- 3 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
Now, let’s chat a bit about these ingredients. First off, low-fat vanilla ice cream is your base, and it’s pretty forgiving—if you want to use full-fat, go for it. Just know that it might be a bit richer!
The refrigerated pie dough is a lifesaver because who’s time to make crust from scratch, right? And if you’re like me, you may not even know how to make a pie crust that doesn’t look like a sad pancake.
You want to make sure your sweet potatoes are cooked and cooled, so you don’t end up melting your ice cream into a gooey mess. And that brown sugar? It adds just the right amount of sweetness to balance out the warm spices.
Finally, the pumpkin pie spice brings that familiar flavor we all love about the holidays, giving you all the cozy feels! So, gather your ingredients, and let’s get ready to make some ice cream magic happen.
How to Make Sweet Potato Pie Ice Cream
Ready to embark on making some Sweet Potato Pie Ice Cream? It’s easier than you might think, and trust me, the results are totally worth it. First things first, gather your ingredients: you’ll need 4 cups of low-fat vanilla ice cream, half a package of refrigerated pie dough (that’s about 7.5 ounces), some cooking spray, 1 and a half cups of cooked and cooled mashed sweet potatoes, 3 tablespoons of brown sugar, and a half teaspoon of pumpkin pie spice. Got everything? Awesome. Let’s get started.
Begin by placing a large bowl in the freezer. This little trick helps keep your ice cream nice and frosty as you mix your ingredients. While that’s chilling, let’s work on the pie crust. Preheat your oven to a toasty 450°F.
Now, take that pie dough and cut it in half. Place half of it on a baking sheet that you’ve sprayed with cooking spray—yes, it’s an essential step! Bake it in the oven for about 10 minutes, or until it’s lightly browned and smells heavenly. Once it’s done, let it cool completely on a wire rack.
Pro tip: breaking the crust into small pieces is a great way to release some stress. Just think of it as a mini workout.
Now onto the sweet potatoes! In a bowl, combine your 1 and a half cups of cooled, cooked mashed sweet potatoes with the 3 tablespoons of brown sugar and the half teaspoon of pumpkin pie spice. Mash it all together until it’s well blended.
Seriously, the sweet potato mixture is like a warm hug in a bowl. With a rubber spatula or a stand mixer—if you’re feeling fancy—fold in the sweet potato mix, the pie crust pieces, and your softened ice cream from that chilled bowl.
Mix until everything is beautifully combined, and then cover it up and stick it in the freezer. Wait for it to reach your desired consistency, and voilà! You’ve got yourself a delightful Sweet Potato Pie Ice Cream that will have everyone asking for seconds.
Enjoy the sweet rewards of your hard work—you’ve earned it.
Sweet Potato Pie Ice Cream Substitutions & Variations
While making Sweet Potato Pie Ice Cream is a delightful experience, you might want to switch things up with some fun substitutions and variations.
For a twist, try using pumpkin puree instead of sweet potatoes for a classic fall flavor. If you’re looking for a dairy-free option, coconut milk can replace the ice cream.
Adding crushed pecans or walnuts can enhance the texture. You could also sprinkle in some chocolate chips for a sweet surprise.
For an extra kick, consider a dash of cinnamon or nutmeg. Experimenting with these ideas makes every scoop unique and delicious!
What to Serve with Sweet Potato Pie Ice Cream
What pairs perfectly with Sweet Potato Pie Ice Cream? I love serving it alongside warm, spiced apple pie or a slice of pecan pie for a delightful dessert spread.
A drizzle of caramel sauce enhances the flavors, and a sprinkle of cinnamon adds warmth. For a lighter touch, fresh whipped cream or a dollop of crème fraîche brings a creamy contrast.
If you’re feeling adventurous, try it with a scoop of vanilla or caramel ice cream. Don’t forget some crunchy pecans or candied walnuts on top for texture!
These combinations elevate the experience and make every bite unforgettable.
Additional Tips & Notes
When enjoying Sweet Potato Pie Ice Cream, a few tips can elevate your experience even further.
First, try using homemade pie crust for an added touch of flavor and texture. If you’re a fan of spices, feel free to adjust the pumpkin pie spice to your liking—adding a pinch of nutmeg can be heavenly!
I also recommend letting the ice cream sit out for a few minutes before serving; it makes scooping easier.
Finally, consider garnishing with whipped cream or toasted pecans for an extra special treat.
Enjoy every creamy bite and share with loved ones for a memorable dessert!