Apple Pie Ice Cream Cake. Or is it Cobbler?
Apple Pie Ice Cream Cake
I don’t know about you, but when I think about summer and food, I don’t think of making pie.
I think about ice cream and barbecues.
*This story is sponsored by by Dreyer’s Slow Churned Simple Recipes light ice cream. All opinion is my own. So is the recipe.
The thought of heating up my kitchen to make and bake any kind-of pie makes want to reach for an ice-cold glass of water. And a fan.
On the flip side, a slice of apple pie with a scoop of ice cream on top… THAT I could go for. But I think we can do better than that.
WE CAN DO BETTER.
What if the pie was more like a cake or cobbler and made of ICE CREAM?
Dreyer’s Slow Churned has this amazing new ice cream flavor – Washington Apple Pie (Washington state represent!). It’s made with really real ingredients and has these delightful apple and pie pieces, and being from Washington state and all… I am even more proud to call myself a Washingtonian.
(See also: #GOSEAHAWKS!)
As I pondered the issue of pie vs. ice cream… I thought about my mom’s ice cream cake recipe. Which got me thinking: Could I make an Apple Pie Ice Cream Cake?!!
So I found my mom’s trusty ice cream cake recipe. Her recipe is for a chocolate ice cream cake. So I had to take a little creative license. Instead of her butter cracker-based crust, I came up with a crust that is much more reminiscent of say… an apple cobbler.
To give the “cake” part of the ice cream cake a little twist on texture (easy to cut through and smooth), my mom adds milk and chocolate pudding mix to her ice cream cake. I went with that theme but used vanilla pudding mix instead.
My mom tops her cake with whipped cream. For mine, I decided to go with a cobbler-type topping and caramel drizzle. BECAUSE CARAMEL DRIZZLE…
To be honest, I am not actually sure if this is more of a cake or a cobbler!
But I am sure it is a game changer.
What do you think?
In the end, I don’t think whether it is really a cake or cobbler (maybe a cake with cobbler topping???) matters because it gets eaten up so quickly there’s no time to talk about it.
My family is pretty usual in their ice cream preference – vanilla, chocolate, and peanut butter. I was a little unsure about how they would feel about this little experiment.
My worry went to waste as I served up my creation and asked for their feedback.
I believe their exact words were, “THIS IS AWESOME.”
At the risk of sounding arrogant… it really is.
New for 2016, Dreyer’s Slow Churned Washington Apple Pie light ice cream is outstanding on its own. Originally, I wanted to avoid mixing because there are apple and pie pieces in the ice cream! The mixing blends them in. However, I do love how the pudding helps change the texture in such a slight way so the dessert makes that crossover from ice cream to ice cream CAKE!
To make your own apple pie inspired summer treat, find yourself a 9×9 pan, and give it a little spray of oil. Preheat the oven to 400˚. But don’t worry, you won’t need to run the oven long! *Note that this dish needs time to set, so make this knowing it’ll need to set in the freezer for a couple of hours before eating!
- 3/4 cup and 1/2 cup crushed graham crackers
- 1/2 cup butter crackers
- 1 cup and 1/2 cup old fashioned rolled oats
- 1 tsp and 1/2 tsp cinnamon
- 3/4 cup and 1/3 cup butter (melted)
- 1/4 cup and 2 TBS brown sugar
- 1 container of Dreyer’s Slow Churned Washington Apple Pie light ice cream (1.5 quart) (softened – I leave mine in the fridge for 2ish hours prior to making)
- 1 large box of vanilla pudding
- 1 cup milk
- Caramel sauce
In a bowl, combine 3/4 cup graham crackers, 1/2 cup butter crackers, 1 cup oats, 1 tsp cinnamon, and 1/4 cup brown sugar. Mix. Add melted butter and mix. Once combined, pour the crust into your prepared pan and press evenly (I used my fingers). Bake at 400˚ for 7-9 minutes. Let cool before adding ice cream mixture!
THE CRUMBLE TOPPING:
While the crust is in the oven, prepare the crumble topping. In a bowl, combine 1/2 cup crushed graham crackers, 1/2 cup oats, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Mix. Add 1/3 cup melted butter and mix well. Cover a cookie sheet with parchment and spread mix onto covered cookie sheet. Bake at 400˚ for 7-9 minutes. After about 5 minutes in, I mixed the crumble up in the oven a bit. I like my topping to get a touch more brown than the crust. I like the crunch!
In a mixing bowl, combine milk and package of pudding. Mix for about a minute. Add container of Dreyer’s Slow Churned Washington Apple Pie light ice cream – one, big scoop at a time. Once all the ice cream has been added, allow to mix on medium for a shy two minutes.
You don’t have to wait for your crust dish to cool before you pour your ice cream mixtures into the dish, but I highly recommend it. Pour the ice cream mixture onto cooled crust.
Sprinkle with crumble mix.
Place dish in freezer for a couple hours before serving.
After dish has set, run to your freezer, pull that Apple Pie Ice Cream Cake out, and serve with a drizzle of caramel!
And that’s it, folks – Apple “pie” for a summer day.
Apple Pie Ice Cream Cake.
It’s a thing.
Be sure to swing by the Dreyer’s website discover more about Slow Churned Washington Apple Pie light ice cream, and other fun, state-inspired flavors! Remember friends, if you are located east of the Rockie’s you can find the brand as Edy’s.
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