What’s more American than apple pie? An apple pie‑flavored ice cream pie! Celebrate the Fourth, and cool off with this twist on the All-American classic.
8 (1 pie)
4 ounces store-bought oatmeal cookies
¼ teaspoon cinnamon
2 tablespoons butter, melted
Pinch of salt
2 tablespoons butter
½ teaspoon cinnamon
⅓ cup brown sugar
½ teaspoon cornstarch
Pinch of salt
2 apples, peeled, cored and sliced into ¼ inch thick slices
Crystal Vanilla ice cream, softened
Vanilla Ice Cream
Using a blender or food processor, pulse shortbread cookies into coarse crumbs.
In a small bowl, add crumbs, cinnamon, 2 tablespoons of melted butter and a pinch of salt. Stir to combine. Transfer the mixture into a 9-inch pie pan, or springform pan, and evenly press the crumbs firmly to fill the bottom of the pan to create the crust. Cover with plastic wrap and place in the freezer to set, about one hour.
Meanwhile, in a small sauce pot, melt 2 tablespoons of butter over medium low heat. Add ¼ teaspoon of cinnamon, brown sugar, and a pinch of salt. In a small bowl mix ¼ cup of water with cornstarch. Add cornstarch mixture to the pot along with the apples. Toss to coat. Cover and cook for 4-6 minutes, stirring occasionally for 10 minutes until apples are soft. Set apples aside to cool.
Once cooled, spread apples evenly across the frozen crust, reserving some of the cinnamon sugar syrup for finishing. Return the pie pan to the freezer for 30 minutes.
Spoon softened ice cream on top of the apples and smooth with a spatula, drizzle with remaining cinnamon sugar syrup and cover and return to the freezer to set fully (3‑4 hours).