Ingredients
The following ingredients have 4 Servings
- 1 pie crust (from a refrigerated pack of two (or from scratch)
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon (divided)
- 1 can sweetened condensed milk (I use fat-free, but original works fine as well)
- 8 ounces reduced-fat cream cheese
- 1 teaspoon vanilla extract
- 12 ounces 1 1/2 8-ounce containers Cool Whip (fat-free, lite, or regular) *See Note*
Instruction
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix granulated sugar and 1 teaspoon cinnamon in a small bowl. Unroll pie crust and sprinkle with the cinnamon sugar. Press lightly with your hands to seal it to the crust. Spray the crust lightly with cooking spray.
- Bake crust for 8-12 minutes, until light golden brown around the edges. Let cool completely before making ice cream.
- Place cream cheese and sweetened condensed milk in a large bowl and mix with a hand mixer until smooth. You can do this by hand, but I find that using a hand mixer makes it easier to get out the lumps. Mix in vanilla and 1 teaspoon cinnamon. Fold in Cool Whip (see note).
- Crumble cooled pie crust into small pieces and stir into ice cream mixture. I reserved about 1/4 of the crust for topping, but you can add it all if you wish.
- Place ice cream in a large resealable container and freeze for at least 4 hours but overnight is better. Will keep in the freezer for up to one month.
