Apple Crisp Ice Cream Pie Recipe

COOKIE CRUST :

• Preheat oven to 350°F.
• Stir together the cookie mix, water, butter, egg, cinnamon and almonds.
• Reserve 3/4 cup of the dough, then press the remaining dough in the bottom of a 9-inch pie pan to form the crust.
• Place the pie pan in the freezer for 15 minutes.
• Meanwhile, break the remaining dough into small pieces and scatter them on a baking sheet.
• Bake pieces for 10-12 minutes until golden brown.
• Remove and allow to cool completely, then crumble into small pieces.
• Bake the cookie crust for 18-22 minutes until golden brown.
• Remove from oven and allow to cool completely.
• If the crust has puffed up a lot during baking, press it down while still warm using the bottom of a glass.

ICE CREAM LAYER :

• Scoop vanilla ice cream into the cooled crust.
• Cover and freeze for at least 2 hours.

APPLE MIXTURE :

• Melt 4 tablespoons of butter in a skillet over medium heat.
• Add brown sugar and stir constantly until it begins to dissolve.
• Add apples and apple pie spice and toss to coat.
• Continue to stir until sugar completely dissolves.
• Reduce heat to medium-low and let apples simmer for 10-14 minutes, stirring occasionally until the apples are tender.
• Set a fine mesh sieve over a large bowl.
• Pour hot apples into sieve and allow the caramel to drain off.
• Set apples aside to cool.

CARAMEL SAUCE :

• Return skillet to medium-low heat and add the remaining one tablespoon of butter.
• Once the butter melts, stir in flour and cook for 30 seconds.
• Add the caramel back into the pan and cook for 2-3 minutes until thickened.
• Remove from heat, pour into a heat-proof bowl and allow to cool completely.
• Just before serving, spoon the apples over the top of the ice cream, sprinkle on the cookie crumbles and drizzle the caramel sauce over top.