Must-Try Apple Ice Cream Pie

—Not On Website, Pie

Servings: Servings 8 Source:

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

Directions

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 1/4cup 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!