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.
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.
Ingredients For The Ice Cream
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.