Best 7 Apple Pie Ice Cream Recipes

APPLE CINNAMON PIE WITH VANILLA ICE CREAM

Steps:

• Position rack in bottom third of oven and preheat oven to 400° F. Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center and pressing lightly to compact. Drizzle with honey. Sprinkle with 1 teaspoon cinnamon. Roll out second dough disk to 13-inch round. Place atop apples. Trim dough overhang to 1 inch. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Cut several slits in crust to allow steam to escape.
• Place apple pie on baking sheet. Bake 45 minutes.
• Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl. Brush top crust of pie with milk. Sprinkle with sugar mixture. Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes. Transfer pie to rack and cool.
• Cut pie into wedges and serve with vanilla ice cream.

CRUSTLESS APPLE PIE WITH VANILLA ICE CREAM

Steps:

• In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream.

"FUNNEL VISION... PIE ON THE PRIZE" CARAMEL APPLE PIE WITH CINNAMON ICE CREAM AND CHIPOTLE CARAMEL DRIZZLE

Steps:

• For the cinnamon ice cream: Mix together cornstarch and 2 tablespoons milk in a bowl to make a slurry. Whisk the cream cheese into the slurry until smooth and set aside. Fill a large bowl with ice and water.
• Combine cream, sugar, corn syrup, cinnamon, salt and remaining 2 1/2 cups milk in a 4-quart saucepan. Bring to a rolling boil over medium heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry mixture.
• Bring the mixture back to a boil over medium heat and switch to a spatula. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat. (If you want to add the brandy or whiskey, now is the time.)
• Pour into a bowl and place bowl inside ice bath. Stir until cool. Spin the ice cream in an ice cream maker until frozen, then place in freezer overnight for full flavor results.
• For the funnel cake batter: Combine milk, vanilla and eggs in a bowl and whisk to combine.
• Combine flour, baking powder, cardamom and salt in a bowl and whisk to mix and aerate.
• Add dry to wet and combine thoroughly until there are no lumps and it is smooth (you can also use a blender to ensure that it is a smooth batter, but if you can't, put some elbow grease into it and whisk it... if you can't, there's a whole other problem going on there... seek medical advice or suck it up and put your big-girl panties on). Set aside in refrigerator until ready for use.
• For the apple pie filling: Stir together apples and lemon juice in a bowl. Set aside. Melt butter in a shallow pot, then add apples and stir to coat.
• Add liquor and quickly reduce by half, then stir together sugar, apple juice, cornstarch and cinnamon in a small bowl and add that. Continue to cook until apples are softened and mixture has thickened and reduced by half, then fold in caramel. Spread on a baking sheet for quick cooling. Don't eat too much of the filling, or there won't be enough for the actual dessert. (I'm looking at you, put the spoon down.)
• For the chipotle caramel sauce: Combine sugar, lemon juice and 1/2 cup water in a 2-quart pot thoroughly and clean down sides with a wet pastry brush to prevent crystallization.
• Bring to a boil and let it cook until medium amber color (don't touch it, don't stir it, don't even look at it sideways, or it will know and it will crystallize on you. Seriously though).
• Remove from heat and slowly whisk in heavy cream (it will steam and bubble and you should watch yourself or be scarred 4evah, hot sugar is no joke).
• Whisk in butter, chipotle, vanilla and salt until combined and smooth.
• To finish: Preheat oil to 370 degrees F in a deep-fryer.
• Lay a flour tortilla flat on a surface, then use a pastry brush to brush the entire outer edge with the funnel cake batter. Fill with 2 scoops apple pie filling, (don't be greedy or it won't roll and close) then roll up tight. Drop the whole thing in a shallow bowl of funnel cake batter and completely coat the entire baby burrito. Use tongs to gently place the battered rolled burrito in the fryer. Cook until golden brown, 3 to 5 minutes.
• Remove and place on a tray lined with paper towels. Place cooked pie in a serving dish and top with a generous scoop of cinnamon ice cream and a nice drizzle of chipotle caramel (don't be stingy). Now shove a bite in your piehole! Dahhhhhhlish!

APPLE-PIE ICE CREAM PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., Drizzle 1/3 cup caramel topping over crust. Layer with 1 cup pie pieces and 2 cup ice cream. Repeat layers. Drizzle with remaining topping. Freeze, covered, until firm, about 3 hours.

CARAMEL APPLE NUT ICE CREAM PIE

Steps:

• 1. Preheat oven 350 degrees Make crust: place about a sleeve of graham crackers in a food processor. Process until crumbed. Pour into a bowl. Add melted butter, and sugar. Combine well. Press lightly into a deep dish pie plate or you may use a springform pan. Bake at 350° about 10 to 15 minutes or until edges are just starting to turn golden. Remove from oven to cool.
• 2. Crumb topping: Combine butter flour and sugar is in a bowl. Mix well. Press into a 9 inch baking pan. Bake about 10 minutes at 350 degree's, or until edges are golden brown. Remove from oven to cool.
• 3. make nuts: Place butter in a small fry pan over high heat. When butter melts. Stir in the sugar to combine add nuts. Keep tossing and stirring mixture for about five minutes. You'll start to smell the aroma of the nuts. Pour nuts onto a platter. Separate nuts too cool.
• 4. Apple filling: Peel two of your favorite apples like granny Smith. Cut into wedges. Place in food processor and pulse until chopped. It should only take about 3 to 5 seconds. Mix apples with lemon juice. Place in the same pan you made the Nuts in. Add in the butter brown sugar and cinnamon. Cook and stir over medium high heat until juices are released and apples are starting to soften. Mix the cornstarch and water together. Remove apples from heat. Stir cornstarch mixture into Apple's. Place back on burner and cook until thickened. Cool mixture and place in fridge.
• 5. Mix half of the ice cream with half of the apples and half of the nuts. Spread into bottom of pan with crust. Drizzle a liberal amount about 2 ounces or more of caramel topping randomly around top of ic ream. Mix remaining ice cream with remaining apples and most of the nuts.reserve a little bit of nuts. Place ice cream on top of the caramel topped ice cream in pan. Spread ice cream. Drizxle more caramel topping over second layer.
• 6. Place in freezer for about 30 minutes. Pipe or spread Cool Whip over top of pie. Crumble the cookie you made and sprinkle over Cool Whip with remaining nuts. Place in freezer to freeze. When frozen you can wrap with a piece of waxed paper on top and thoroughly wrap with plasic wrap, or slice and serve with some more caramel topping. ( set out at room temperature for about 10-15 minutes before slicing.

APPLE PIE AND PEPPERMINT ICE CREAM SHAKES

Steps:

• Place the butter and apples over medium heat in a heavy-bottomed skillet. Cook until the apples are tender, about 5 minutes. Deglaze with the apple cider and immediately add the brown sugar and cinnamon. Cook until the apples are soft, an additional 3 to 4 minutes. Set aside to cool to room temperature.
• Add the ice cream, milk, half of the crushed peppermint candy and 4 shortbread cookies to a blender, along with the cooled apples. Blend until smooth. Pour the contents into 6 tall milkshake glasses and top each with more peppermint candy and a shortbread cookie.

APPLE PIE ICE CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
• Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
• Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
• When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.