Best Sweet Potato Pie Ice Cream Recipes
SWEET POTATO PIE ICE CREAM
If you like sweet potato pie, then you will love this. This ice cream is rich and creamy like that of professional ice cream parlors. I also make mini ice cream pies with it and they are great. When I make this most people are afraid to try it, but when they finally try it the ice cream disappears. I have people ask me to make it all the time.
Provided by bradleywalworth
Categories Desserts Pies Sweet Potato Pie Recipes
Time 8h15m
Yield 16
Number Of Ingredients 7
Steps:
- Beat cream in a large bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak. Add sweetened condensed milk and egg yolks; beat until well mixed. Slowly beat sweet potatoes into cream mixture until well blended. Stir in cinnamon.
- Crumble graham cracker crusts into the sweet potato mixture; pour into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency, about 6 hours. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 35.8 g, Cholesterol 100.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9 g, Sodium 107.2 mg, Sugar 30.2 g
SWEET POTATO ICE CREAM PIE
Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie! It's so creamy and delicious, I'm always asked for the recipe when I serve it. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes., Place sweet potatoes, brown sugar, pie spice, orange zest and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight., Remove from freezer about 10 minutes before serving. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.
Nutrition Facts : Calories 542 calories, Fat 32g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 368mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET POTATO PIE ICE CREAM
The real inspiration for this dessert was my craving for pumpkin pie. I decided to experiment, and this creamy confection was the result. You can also add cinnamon, nutmeg or allspice. -Rebecca Lyne, Mequon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process for 30 seconds or until smooth. Transfer to a freezer container; freeze for at least 4 hours before serving. Serve in dessert dishes with graham crackers.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO PIE ICE CREAM
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.
Provided by hannahactually
Categories Frozen Desserts
Time 1h5m
Yield 8 1/2 cup servings
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 297, Fat 11.1, SaturatedFat 3.1, Cholesterol 17.8, Sodium 220.6, Carbohydrate 44.8, Fiber 2, Sugar 24.1, Protein 5
SWEET POTATO PIE ICE CREAM
Steps:
- Preheat oven to 350. Place potato in a 10 1/2 x 7 baking dish. Pour maple syrup over top and toss until well coated. Spread in a single layer and bake until very tender, without turning for 30 minutes to 1 hour. Remove from oven and immediately transfer to refrigerator. Refrigerate overnight to further soften potato. In the bowl of a food processor, puree potato until creamy, about 4 minutes. With a rubber spatula, scrape bowl to prevent syrup from setting on the bottom. Add m ilk and blend, then add honey, vanilla and pumpkin pie spice and process until mixture turns from dark orange to light orante in color and becomes creamy, about 4 minutes. Pour mixture into a 9 x 9 metal cake pan and freeze for 12 hours, until solid. To serve, remove from freezer and let rest for about 5 minutes, until scoopable
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