With 4th of July just around the corner, I know you’re likely scouring Pinterest and the web looking for the perfect dessert for your picnic. While there’s nothing quite like apple pie to celebrate our nation’s birthday, I’m going to suggest a different kind of apple dessert for your holiday bash.
I made this AMAZING dish for dessert for the first time over Thanksgiving, and I’m telling you… it was a MAJOR crowdpleaser. Made with slow-churned ice cream and (secret ingredient) apple butter, it’s fluffy and delicious! Giada calls this a “semifreddo”… I call it delicious. While it’s not a “healthy” recipe, it’s one you should know about… and so, I had to share!
Caramel Apple Ice Cream Pie
From Giada De Laurentiis
Serves 8
INGREDIENTS
Nonstick cooking spray
9 whole cinnamon graham crackers
6 Tbsp. butter, melted
3/4 cup plain apple butter
1/4 tsp. ground cinnamon
1/4 tsp. salt
One 12.25-oz. jar caramel sauce
1 1/2 quarts light vanilla ice cream, softened
1/3 cup slivered almonds, toasted
Chopped chocolate almond toffee, such as Almond Roca, for garnish
INSTRUCTIONS
1. Preheat the oven to 400 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
2. In the bowl of a food processor, process the graham crackers until finely crushed. Add the melted butter and process until it resembles wet sand.
3. Press the mixture into the bottom of the prepared pan and bake until golden around the edges and fragrant, 7 minutes. Set aside to cool.
4. In a medium bowl, stir together the apple butter, cinnamon, salt and caramel sauce. Set aside.
5. Place the softened ice cream in a large bowl. Add the caramel mixture and the almonds, and fold everything together with a rubber spatula until completely incorporated. Switch to an electric mixer, if you’d like.
6. Pour the mixture over the crust. Place a piece of plastic wrap directly on top of the cake. Place in the freezer and freeze at least 8 hours or ideally overnight.
7. To serve, run a thin knife around the edge of the pan, and then release the sides. Sprinkle with the almond toffee, slice and serve.
