Must-Try Apple Ice Cream Pie

Apple ice cream pie is the ultimate classic dessert for the summer! Refreshing and delicious, this apple ice cream pie is so easy and simple to prepare – and you must try it. All you need is love for cooking, extra time, and a few basic ingredients. Here is the recipe:

Servings 8

Ingredients:

For the crust:

  • 1 ½ cups gingersnap cookie crumbs, finely ground (plus some more to garnish)
  • 1 cup flour
  • ½ cup packed light brown sugar
  • 8 tablespoons unsalted butter, melted
  • ½ teaspoon kosher salt

For the ice cream pie and caramel sauce:

  • 5 tablespoons unsalted butter, at room temperature
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • A pinch of kosher salt
  • 7 firm Fuji apples (peeled and cored) roughly chopped
  • ¾ cup maple syrup
  • 1 ¾ cups sugar
  • 1 box vanilla ice cream
  • ¼ cup heavy cream
  • 1 ½ tablespoons brandy, whiskey, or rum

 


Instructions:

To make the crust:

  • Heat oven to 350°/180°C/Gas Mark 4.
  • In a large bowl, combine flour, gingersnap crumbs, sugar, salt, and butter; stir until well incorporated.
  • Press into the bottom and side of a 9-inch pie dish; bake around 10 minutes or until lightly browned at the edges. Allow cooling

To prepare the apples and ice cream:

  • In a 12-inch skillet, heat the butter over medium-high heat. Apply apples, cinnamon, vanilla, and salt, and cook around 7-8 minutes, stirring occasionally, until apples are softened slightly.
  • Add 14cup syrup and sugar, and cook around 4 minutes or until glazed with syrup and tender. Remove from heat; let cool completely.
  • Now, stir the apples into the ice cream, and transfer the ice cream-apple mixture to pie crust; use a rubber spatula to smooth the top. Sprinkle some more gingersnap crumbs, and place in the freezer until set, at least 4-5 hours (ideally overnight).

To make the caramel sauce:

  • Heat 1 ¾ cups sugar in a small saucepan over medium-high heat; cook until it turns into liquid caramel.
  • Remove and add cream and brandy/ whiskey/rum; when bubbling diminishes, return pan to heat, stir until smooth.
  • Then, remove and let cool to room temperature. Drizzle the caramel sauce over the pie. Slice and serve.

Enjoy!

 

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