By JODIE FITZ
This no-churn apple pie ice cream recipe is easy to make. It’s layered with all of the flavors from an apple pie and then gently folded into that rich, creamy, vanilla yumminess that typically is scooped on top of a traditional apple pie. This is an all-in-one spoonful of flavor.
I like to serve my homemade ice cream in its own edible, phyllo dough bowl. They are easy to make and add just the right crunch to the mix. When you serve it with my apple pie ice cream, it’s like adding the pie shell. And, when I use these little bowls, it’s also a little bit of built in portion control. They are also easy to make; I simply use a muffin tin to serve as my mold.
You are going to want to add this recipe to your menu. It’s perfect for fall entertaining, Thanksgiving dessert or to use up those extra apples from apple picking season. And, it’s a great recipe to make with your children.
Get more recipes from Jodie Fitz through the Price Chopper Kids Cooking Club at www.pricechopper.com. To learn more about her, visit www.jodiefitz.com.
No Churn Apple Pie Ice Cream
- 2 large apples
- 3 tablespoons water
- 2 tablespoons brown sugar, light
- 2 teaspoons cinnamon
- 14 oz. sweetened condensed milk
- 16 oz. whipping cream or heavy cream
- 2 teaspoons vanilla extract
- 8 oz. old fashioned caramel dip
Wash, peel, core and dice the apples. Place them in a sauté pan with the water. Cover them and cook over low heat until they begin to soften; don’t over cook them to a mushy state. Turn off the heat and stir in the brown sugar and a 1/2 teaspoon of cinnamon until the ingredients have dissolved into the liquid. Let the apple mixture cool.
Using an electric mixer, whip the heavy cream with the vanilla extract until it forms a stiff peak.
Fold together the sweetened condensed milk and the whipped cream. Stir in the cooled apple mixture.
Pour half of the apple pie ice cream the into a freezer friendly storage container. Add the 8 oz. of caramel dip, drizzling it as evenly as possible over the creamy batter. Add the remaining cream mixture over the top and freeze the ice cream overnight before serving.
If you are looking for a little added fancy, you can make phyllo dough bowls to serve it in ahead of time.
Pre-heat the oven to 375 degrees. Spray a muffin pan with the non-stick cooking spray. Cut approximately 3 sheets of phyllo dough into 3-inch strips the shorter length of the dough and then cut those in half. Gently lay several strips in a muffin tin in a crisscrossed fashion to cover each muffin tin to form a bowl. Repeat this process until you have filled all 12 cups. Lightly baste the phyllo dough with a very light layer of canola oil. Bake the cups for approximately 5-7 minutes. The phyllo will be lightly browned. Let the cups cool completely before removing them from the pan.
Want more? Of course you do (wink)! Check out my No-churn Pumpkin Pie Ice Cream recipe at JodieFitz.com.