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

1. Place a large bowl in freezer.
2. Let ice cream stand at room temperature 45 minutes or until softened.
3. Preheat oven to 450u0b0.
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 450u0b0 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!

lowfat, cooking spray, potatoes, brown sugar, pumpkin pie spice

Taken from www.food.com/recipe/sweet-potato-pie-ice-cream-136282 (may not work)