Autumn Glory Pie Ice Cream

This apple pie ice cream layers a smooth vanilla base with cinnamon apples and pieces of baked pie crust for a mix of creamy and crisp textures. The apples are cooked until tender, adding a soft, spiced layer throughout the ice cream, while the crust brings a light crunch. Made in layers and frozen until set, this recipe is a simple way to combine classic apple pie flavors into a cold, sliceable dessert.

Ingredients

Apples

• 4 Autumn Glory apples, peeled and cubed
• 1 tablespoon butter
• 2 teaspoons brown sugar
• 1 teaspoon cinnamon

Ice Cream

• 2 cups whole milk
• 2 cups heavy whipping cream
• 1 cup sugar + 2 teaspoons
• 2 teaspoons vanilla
• 1 store-bought pie crust
• 1 teaspoon cinnamon
• 1 teaspoon melted butter

Directions

1. Heat a skillet over medium heat, add butter, apples, cinnamon, and brown sugar, and cook until the apples are tender, about 5-7 minutes. Let cool completely and refrigerate for at least an hour before using.
2. Preheat the oven to 425°F and roll out the pie crust. Brush with melted butter, and then sprinkle with 1 teaspoon cinnamon and 2 teaspoons sugar to fully coat the pie crust. Bake until lightly browned and cool completely.
3. Heat milk and 1 cup of sugar in a saucepan over medium-low heat. Heat until the sugar has dissolved. Add vanilla and stir to combine.
4. Add milk and sugar to the heavy cream and stir to combine. Refrigerate for at least 4 hours.
5. Add chilled ice cream base to the ice cream maker and churn according to the maker’s instructions until the ice cream reaches a soft-serve consistency.
6. Layer ice cream, cooked apples, and crushed pie crust in 2-3 layers in a pie dish or freezer-safe dish. Top with extra apples and pie crust on top.
7. Freeze overnight or at least 4 hours before serving.

Recipe created by My Diary of Us for Superfresh Growers.