Tuesday, August 16, 2016

Candy Critic Dessert Club – Ice Cream Meets Apple Pie - Apple Pie Ice Cream Cake

I have a strange goal in life, I want to discover the best ice cream recipe that does not require an ice cream maker. By this I mean no ice cream maker at all, not even a makeshift ice cream maker, like two Ziploc bags and salted ice. This recipe might be one of the best answers to this goal so far. It not only delivers an ice cream like substance, but it also tastes pretty good as well.



1/2 cup of melted butter
2 cups of crushed digestive cookies
2 tsp brown sugar

Ice Cream Filling

2 Cups of whipped cream
14 Oz of sweetened condensed milk
About 1 cup apple pie filling (I have a great recipe right here)
1 tsp cinnamon

You'll also need a baking pan (that can be frozen), waxed paper, a mixer (or a whisk with some serious elbow grease) and a mixing bowl.
Take your broken up cookies and in the mixing bowl add the brown sugar, stir till incorporated. Take the melted butter and ad it to the crushed cookie mix. Stir these together until your cookie bits are made up of fairly evenly sized clumps. Take the cookie mix and pour it into your baking pan, that should already be lined with waxed paper. Using a spoon, press the cookie mix into the bottom of the pan until it evenly covers the bottom. Once you have a smooth cookie base, put the baking pan and cookie base in the refrigerator.

While the base is cooling in the refrigerator, wipe out your mixing bowl, and add the whipped cream. Whip the cream until it sets, and the cream forms peaks. With the hand mixer this shouldn't take more than a few minutes, with the whisk it will take much longer (and will be a little painful). Once the whipped cream is whipped, ad the condensed milk and whip it a little more on the lowest setting on your mixer. You only want to blend the two dairy products, and you don't want to over whip the whipped cream.

Once the two dairy products are mixed together, add the cinnamon and pie filling. Using a spoon or spatula gently fold the ingredients together. Do not use the mixer for this as it will over whip the whipped cream.

Take your cookie crust out of the refrigerator and pour the filling mix on top of the crust. Using the spoon or spatula level the cream filling off. If you'd like, you can sprinkle the top of the cake with more crushed cookies, or any other hard topping you'd like. Place your unfrozen ice cream cake in the freezer, and leave it there for at least 12 hours.

Once the cake has frozen remove the cake and let it sit for a couple of minutes. After a few minutes you should be able to remove the cake and the wax paper. Take the cake and waxed paper out, then peel off the waxed paper. You might have to flip the ice cream cake upside down to peel off all of the waxed paper. Once the waxed paper is removed, cut the edges off the cake and discard (into your tummy).

Cut the rest of the cake anyway you like. You can either serve immediately or return it to the pan and serve later (should last a couple of weeks in the freezer). When serving you can add whipped cream or any kind of sauce you like.


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