Best 7 Apple Pie Ice Cream Pie Recipes

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Apple pie enthusiasts, rejoice! Get ready to indulge in a symphony of flavors with our curated guide to the delectable apple pie ice cream pie. This article will take you on a culinary journey, exploring the secrets of crafting the ultimate apple pie ice cream pie. From selecting the perfect ingredients to mastering the art of layering and freezing, we'll bring you expert tips and tricks to elevate your dessert game. Whether you're a seasoned baker seeking inspiration or a newbie eager to try something new, let us guide you through the process of creating an apple pie ice cream pie that will leave your taste buds dancing with delight.

Let's cook with our recipes!

APPLE CINNAMON PIE WITH VANILLA ICE CREAM



Apple Cinnamon Pie with Vanilla Ice Cream image

Yield Serves 8

Number Of Ingredients 11

1 1/2 pounds Red Delicious apples, 1/4-inch-thick slices
1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/4-inch-thick slices
1/4 cup plus 1 tablespoon sugar
1/4 cup all purpose flour
3 1/2 teaspoons ground cinnamon
1 tablespoon cider vinegar
1/2 teaspoon salt
Basic Pie Crust
1/4 cup honey
1 tablespoon milk
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



Crustless Apple Pie with Vanilla Ice Cream image

Provided by Danny Boome

Categories     dessert

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
4 Golden Delicious apples, peeled, cored, cut into 16ths
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
1 orange, juiced
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.

APPLE-PIE ICE CREAM PIE



Apple-Pie Ice Cream Pie image

If you serve more than one type of pie at Thanksgiving, you're likely to have leftovers. Turn what's left into a gourmet dessert for the day after. This recipe also works with leftover pumpkin or blueberry pie. Omit the caramel if you use blueberry. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
1 cup hot caramel ice cream topping
2 cups coarsely chopped apple pie (about half of an 8-inch pie)
4 cups vanilla ice cream, softened if necessary

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.

Nutrition Facts :

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



Provided by Food Network

Categories     dessert

Time 9h

Yield 12 apple pies

Number Of Ingredients 34

1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons plus 2 1/2 cups milk
2 ounces cream cheese, softened
1 1/2 cups heavy cream
1 cup sugar
1/4 cup light corn syrup
2 tablespoons good cinnamon
1/4 teaspoon kosher salt
1/4 cup whiskey or brandy, optional
1 3/4 cups milk
1/2 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
4 Granny Smith apples, skin on, small diced
1 teaspoon lemon juice
4 ounces (1 stick) butter
1 cup apple brandy or apple whiskey
1 1/2 cups sugar
1/2 cup apple juice
1/4 cup cornstarch
1 tablespoon plus 1 teaspoon good cinnamon
1 cup prepared salted caramel
2 1/2 cups sugar
1 teaspoon lemon juice
1 cup heavy cream
2 ounces (4 tablespoons) butter
1/2 teaspoon dry chipotle powder
1/2 teaspoon vanilla extract
Pinch kosher salt
Oil, for frying
Twelve 10- to 12-inch flour tortillas

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!

CARAMEL APPLE NUT ICE CREAM PIE



CARAMEL APPLE NUT ICE CREAM PIE image

Fall is fast approaching. Fall in New England, reminds me of apples and maple trees turning red, orange, and yellow. There' is nothing like a caramel apple with nuts on top. I decided to make one of my old time favorites into an ice cream pie. The addition of the candied nuts to this pie is delicious! My family absolutely...

Provided by Nor Mac

Categories     Ice Cream & Ices

Time 45m

Number Of Ingredients 24

APPLE FILLING
2 granny smith apples chopped
1 Tbsp lemon juice
5 Tbsp brown sugar
2 tsp corn starch
3 Tbsp water
1/2 tsp cinnamon
NUTS
3 Tbsp butter
1/4 c sugar plus 2 tb
1 1/2 c chopped walnuts or pecans
CRUST: MAKE MY CRUST, OR PURCHASE AN EXTRA LARGE PREMADE CRUST FROM THE GROCERY STORE. IF YOU BUY THE PREMADE CRUST. YOU MAY NEED TO USE LESS ICE CREAM THAN LISTED IN INGREDIENTS .
1 c cinnamon grahm cracker crumbs
1 Tbsp brown sugar
5 Tbsp butter melted
CRUMB TOPPING
1/2 c flour
1/4 c softened butter
1/4 c brown sugar
2 Tbsp granulated sugar
ICE CREAM
1 1/2 qt vanilla ice cream softened (usually a large container)
3-4 oz caramel ice ream topping
8 oz cool whip thawed

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



Apple Pie and Peppermint Ice Cream Shakes image

Provided by Aaron May

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
2 cups diced Fuji and Granny Smith apples
2 tablespoons apple cider
1/2 teaspoon brown sugar
1/4 teaspoon ground cinnamon
28 ounces vanilla ice cream
2 cups whole milk
1/2 cup crushed peppermint candy
10 shortbread cookies

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



Apple Pie Ice Cream image

This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream, it's elegant taste is rich and unique. It's sure to be everyone's favorite! Eat it as soon as you have mixed it, or keep it in the freezer for later. If you freeze it, let it thaw about 15 minutes before eating.

Provided by RITANASCIMENTO

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

8 oatmeal cookies, crushed
2 tablespoons melted butter, divided
2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 cups whipping cream
1 ½ cups half and half
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
¼ cup chopped toasted walnuts
¼ cup dulce de leche or caramel ice cream topping

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.

Nutrition Facts : Calories 779.8 calories, Carbohydrate 63.9 g, Cholesterol 232.7 mg, Fat 56 g, Fiber 2 g, Protein 9.8 g, SaturatedFat 28.5 g, Sodium 270 mg, Sugar 40.2 g

Tips:

  • Choose the right apples: For the best flavor and texture, use a combination of tart and sweet apples, such as Granny Smith, Honeycrisp, or Pink Lady.
  • Peel and slice the apples thinly: This will help them cook evenly and quickly.
  • Add some spices: Cinnamon, nutmeg, and ginger are all classic apple pie spices that will add warmth and flavor to your ice cream pie.
  • Don't overcook the apples: You want them to be soft but still hold their shape.
  • Use high-quality ice cream: The better the ice cream, the better your pie will be.
  • Layer the pie carefully: Start with a layer of ice cream, then add a layer of apples, and repeat until you reach the top of the pie dish.
  • Freeze the pie for at least 4 hours: This will allow it to set and firm up.

Conclusion:

Apple pie ice cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, sweet, and tart flavors, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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