This bit of food fun comes to us from Stemilt, one of the largest apple growers and packers in America.

It’s headquartered in Wenatchee, Washington, the “Apple Capital of the World.”

The family-owned and operated company has been farming apples for more than 100 years.

Check out the 20 different types of apples they sell, and how to best use each variety.

For this recipe, Stemilt chose their Jonagold apple (photo #2), a cross between a Golden Delicious and a Jonathan, with honey notes.

The apple pie ice cream is made by mixing cooked apples and pie crust bits into store-bought vanilla ice cream.

We took the recipe and ran with it, in a slightly different direction.

  • Size: Rather than make mini sandwiches (photo #1), we made regular-size ones (though the minis are great for smaller, less guilty snacks).
  • Cookies: We bought oatmeal-raisin cookies from our favorite bakery, instead of the from-scratch oatmeal-pecan cookies in the recipe. To us, oatmeal raisin cookies seemed a is better pairing with apple pie ice cream than oatmeal-pecan cookies.
  • Ice Cream Only: You don’t need to make sandwiches. You can just enjoy the apple pie ice cream.
  • Substitute For Crust: Rather than bake bits of crust to fold into the vanilla ice cream and apples for apple “pie,” we substituted some raisins (our Nana tossed raisins into her apple pie filling). The cookies were more than enough “dough” for us.
  • Substitute #2: Next time we may substitute streusel.
  • Here’s the original recipe if you want to make the cookies and pie crust bits from scratch.

    Ingredients For The Ice Cream

  • 4 medium-large apples (Jonagold, Granny Smith, Northern Spy or other apple good for both eating and cooking)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon butter
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4-1/2 cups vanilla bean ice cream (3/4 of a 1.5 quart container)
  • Optional: 1 tablespoon or more raisins or dried cherries

    [1] Mini apple pie ice cream sandwiches (photo © Stemilt Growers).

    [2] A Jonagold apple (photo © Apples From New York).

    [3] Stir the cooked apples into your favorite vanilla ice cream (photo © Breyers).


    1. PEEL, core and dice the apples into approximate ¾” to ½” pieces. You should have approximately 2 cups diced. Add the lemon juice and toss to coat.

    2. MELT the butter in a saucepan over medium low heat. Add the brown sugar, nutmeg, cinnamon and optional raisins, and stir until melted. Add the apples and continue to sauté, stirring intermittently, until the apples have softened a bit, about 5 minutes. Remove from the heat and let cool.

    3. PLACE the ice cream in a large bowl and let it soften enough to mix in the apples. Fold in the cooled apples gently, to thoroughly combine.

    4. TRANSFER the ice cream mixture to a freezer-safe container with a lid (or the original carton), and return to freezer to firm (1 to 2 hours). If you would like your sandwiches to have frozen cookies as well (as opposed to room temperature cookies), remove the ice cream after 30 minutes, assemble the sandwiches and freeze them individually (you can put each in a sandwich bag). Otherwise…

    5. ASSEMBLE: We served them DIY, setting the ice cream and cookies on the table and passing them around. Some people put ice cream between two cookies, others enjoyed them open-face.
    > The History Of Ice Cream

    > The History Of Ice Cream Sandwiches

    > The Different Types Of Ice Cream & Frozen Desserts


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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