Apple Pie Ice Cream Sandwiches – these are perfect treat to say goodbye to summer and hot weather and to celebrate ongoing fall season. Talking of summers, this year we made loads of ice creams and other frozen treats to cool us off from the svelte-ring sun of summers. But we didn’t make any ice cream sandwich until now. And probably we’ll not be making anymore ice creams this year at least. Soon, we’ll be spending our evenings covered under the warmth of blankets, sipping into hot cups of soups and hot chocolates.
That kind of days are still a couple of weeks ahead, may be. And we still have some more warmer days to enjoy the ice creams to fullest. And I couldn’t sum up the hot weather better than making these yummy fall sandwiches. A warm woody aroma of cinnamon and the juicy tart apples are always meant to be together. They are a perfect pairing, or for that matter, a perfect and classic pairing. Every year we make ice cream sandwiches during summers. They are a perfect grab-and-munch dessert snack. So, how could we not make them this year too?
After all, we all love snacking, and the the fun gets doubled when you get to snack on desserts. And of all the pies, apple pie remains my favorite yet. I am sucker for apple pie with a scoop of vanilla ice cream. And whenever I go to my favorite coffee shop, I order for one along with my cup of cappuccino. Although, these ice cream sandwiches have thin snappy oatmeal cookies in place of a buttery pie crust, they are no less in flavor and aroma. And the best thing is you get the fun in a single package i.e. apples, cinnamon, crust (cookie crust here) and ice cream too. Isn’t that enough to make everyone happy. Indeed it is! We all loved them a lot.
- 1 tbsp whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 1/2 cup rolled oats
- 1 egg, room temperature
- 2/3 cup light brown sugar
- 120 gm caster sugar
- 45 ml dessert wine
- 60 ml single cream
- 20 gm butter
- 3 apples, peeled, cored and cut into 1cm dice
- 600 ml single cream
- 300 ml milk
- 3 cinnamon quills
- 5 egg yolks
- 75 gm caster sugar
- 45 gm brown sugar
- Preheat oven to 180C. Line two baking sheets with parchment paper (see notes).
- In a small bowl, combine the flour, baking powder, salt. Set aside.
- Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated.
- In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing.
- Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart.
- Bake until very deeply golden, about 10-12 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling.
- Combine sugar, 30ml dessert wine and ¼ cup water in a frying pan and cook over medium-high heat, stirring until sugar dissolves.
- Bring to the boil and cook for 4-5 minutes or until dark golden, add cream and butter and cook for another minute or until combined.
- Add apple, stir to coat then cook for 5 minutes or until apple is tender.
- Add the remaining dessert wine, stir to combine, then remove from heat and cool completely.
- Combine cream, milk and cinnamon quills in a saucepan and bring just to the boil over a medium heat. Remove from heat and stand for 10 minutes to infuse.
- Whisk egg yolks and sugars in a bowl until thick and pale, pour over cream mixture and whisk to combine.
- Return to saucepan and cook over a medium heat until mixture coats the back of a spoon, strain into a bowl placed over ice and cool completely.
- Freeze mixture in an ice-cream machine according to manufacturer’s instructions. Spoon into a rectangular container, drizzle with caramelized apple mixture, swirling to combine.
- Freeze the container in freezer until ice cream is completely set.
- When about to server, scoop out the ice cream either using an ice cream scoop or using a cookie cutter and sandwich between two cookies. Repeat until all the cookies are sandwiched with ice cream. Return to freezer, if not serving immediately.
- Silpat isn't as good for baking cookies.
