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Apple Crisp Ice Cream Pie

Prep 30 min
Total 3 hr 30 min
Servings 12

An oatmeal cookie crust topped with vanilla ice cream, caramelized apples and crunchy oatmeal cookie crumbles. MORE + LESS -

Hungry Happenings

August 16, 2016

Ingredients

Cookie Crust

pouch Betty Crocker™ Oatmeal Cookie Mix

tablespoon water

1/2

cup (1 stick) butter, softened

large egg

1/2

teaspoon cinnamon

1/2

cup almonds, chopped

Ice Cream

quarts vanilla ice cream

Apple Mixture

large Granny Smith apples, peeled and cut into 1/4-inch cubes

tablespoons butter, plus one more tablespoon

3/4

cup brown sugar

1 1/2

teaspoons apple pie spice

tablespoon all-purpose flour

Steps

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1

COOKIE CRUST: Preheat oven to 350°F. Stir together the cookie mix, water, butter, egg, cinnamon and almonds. Reserve 3/4 cup of the dough, then press the remaining dough in the bottom of a 9-inch pie pan to form the crust. Place the pie pan in the freezer for 15 minutes. Meanwhile, break the remaining dough into small pieces and scatter them on a baking sheet. Bake pieces for 10-12 minutes until golden brown. Remove and allow to cool completely, then crumble into small pieces.
2

Bake the cookie crust for 18-22 minutes until golden brown. Remove from oven and allow to cool completely. If the crust has puffed up a lot during baking, press it down while still warm using the bottom of a glass.
3

ICE CREAM LAYER: Scoop vanilla ice cream into the cooled crust. Cover and freeze for at least 2 hours.
4

APPLE MIXTURE: Melt 4 tablespoons of butter in a skillet over medium heat. Add brown sugar and stir constantly until it begins to dissolve. Add apples and apple pie spice and toss to coat. Continue to stir until sugar completely dissolves. Reduce heat to medium-low and let apples simmer for 10-14 minutes, stirring occasionally until the apples are tender. Set a fine mesh sieve over a large bowl. Pour hot apples into sieve and allow the caramel to drain off. Set apples aside to cool.
5

CARAMEL SAUCE: Return skillet to medium-low heat and add the remaining one tablespoon of butter. Once the butter melts, stir in flour and cook for 30 seconds. Add the caramel back into the pan and cook for 2-3 minutes until thickened. Remove from heat, pour into a heat-proof bowl and allow to cool completely.
6

Just before serving, spoon the apples over the top of the ice cream, sprinkle on the cookie crumbles and drizzle the caramel sauce over top.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 43%
Saturated Fat 14g 71% Trans Fat 1g
Cholesterol: 85mg; 29%
Sodium: 340mg; 14%
Potassium: 370mg; 11%
Total Carbohydrate: 78g; 26%
Dietary Fiber 3g 12% Sugars 56g
Protein: 8g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 2%; 2%
Calcium: 15%; 15%
Iron: 6%; 6%

Exchanges:

2 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

You’re going to need at LEAST one slice.

If you are a fan of apple crisp à la mode, this dessert is for you. It combines all the wonderful flavors you love in one simple-to-make pie with an oatmeal cookie crust topped with vanilla ice cream, caramelized apples, and crunchy cookie crumbles.

This dessert is easy enough to make on a weeknight, but would be decadent enough to serve at a party.

Let me show you how it’s done.

To keep this dessert simple, the crust is made using a Betty Crocker™ Oatmeal Cookie Mix with a bit of chopped almonds and cinnamon tossed in for added crunch and flavor.

The cookie dough will serve two purposes in this recipe: part of it will be baked into a thick and chewy crust, and the rest will be scattered over a pan and baked until golden brown and crispy, then broken into crumbles and sprinkled on top of the pie.

When you pull the pan of baked cookie dough out of the oven you’ll need to let it cool before breaking it into the cookie crumbles. You’ll have a bit more than you need to top your pie, so go ahead and enjoy a handful. (I bet you’ll want to make an entire batch of cookie crumbles using another pouch mix, just to snack on.)

The cookie crust will be really thick and puffy when it comes out of the oven. If you want, you can press down on the crust using the bottom of a glass to indent the center so you have more room for ice cream.

Ya’ gotta wait to fill it, though, until the cookie has cooled completely.

Once it is ready, pile on the ice cream. You can leave it in scoops if you like the look of that.

Or, you can spread it out. Now, pop it into the freezer for a few hours to chill.

Don’t go take a break just yet; you need to caramelize your apples so they have time to cool before you serve the pie. The apples look nice cut into small pieces but could also be sliced if you prefer that look.

To ensure your caramel sauce is nice and thick, you’ll need to cook it just a bit longer than the apples, so pour the caramelized apples in a fine mesh sieve and allow all that lovely caramel sauce to drain off.

Now melt some butter in your hot skillet and stir in the flour. Add the caramel and stir for a few minutes until it’s nice and thick. You’ll know it’s ready when you can pull a spatula through the sauce and the spatula leaves a trail.

Now you have to be patient for a while to let the apples cool off.

When you are ready to serve this pie, remove it from the freezer and top it with all those glazed apples.

Then sprinkle on those crispy little cookie crumbles and drizzle on that rich and gooey caramel sauce.

Slice and enjoy. You can freeze any leftovers, just know that the apples will be frozen too. If you prefer, you can cut slices of the pie then top each slice with the apples, crumbles, and caramel sauce. Then just refrigerate the apples until you want another piece.