Apple Pie No-Churn Ice Cream & Pie Crust Cone

Apple Pie in a Cone > Apple Pie a la mode.

There is nothing better than a fresh apple pie with a scoop of vanilla ice cream on top.

Apple pie is one of my favorite fall desserts and is a mainstay on my fall baking circuit, especially after apple picking. Enter this Apple Pie Ice-Cream & Pie Crust Cone, it gives you everything you love about apple pie but with a frozen twist.

No churn recipe. You do not need an ice cream maker for this recipe, simply a freezer & some patience.

Apple Pie No-Churn Ice Cream & Pie Crust Cone

Ingredients:

2 cups of heavy cream (cold)

14 oz (1 can) of sweetened condensed milk

1 TSP of vanilla extract

1/2 TSP of cinnamon

A dash of ginger & nutmeg

1 stick of butter

2 1/4 cups of flour

1 TSP of salt

3-4 TSP of flour

3 medium-large granny smith apples

2 TBSP of brown sugar

1 TSP of cinnamon

A dash of nutmeg & ginger

Apple Filling:

  1. Peel, core and dice granny smith apples into fine pieces.
  2. Heat pan to medium heat.
  3. Melt butter. Add sugar. Stir until melted.
  4. Add apples.
  5. Cook on medium for 5-7 minutes.
  6. Lower heat, and simmer until apples are tender or for approximately 7 additional minutes.
  7. Remove from pan and allow to cool.
  8. Once cooled, add to food processor. Pulse until apple mixture is slightly liquified but not to the point to which you cannot see apple chunks.
  9. Place in fridge and allow to cool further.

Ice-Cream Base:

  1. Add heavy cream to a bowl.
  2. Whip heavy cream with hand mixture until stiff peaks are formed.
  3. Add in sweetened condensed milk and mix until fully incorporated.
  4. Add in apples, vanilla, 1 TSP of cinnamon, and dash of ginger & nutmeg.
  5. Add in apple mixture and mix until fully incorporated.
  6. Place in freezer safe pan ( I used a larger brownie pan) cover and freeze for at least 6 hours or overnight for best results.

Pie Crust Cone:

  1. Cube cold stick of butter and add to food processor.
  2. Add flour & salt.
  3. Slowly pulse and add cold water tablespoon by tablespoon until crumbly mixture achieved.
  4. Let cool overnight.
  5. Roll out dough until thin.
  6. Cut into equal length strips as if you were creating a lattice. The lengths of which need not be identical.
  7. With aluminum foil, create triangular shape with a flat bottom. The shape need not be perfect, but must be flat at the bottom so it can stand up on a baking sheet.
  8. Wrap the aluminum shape with parchment paper, twisting the top to secure and cutting off the excess.
  9. Starting from the top, wrap each strip of pie crust on the cone mold slightly overlapping each layer until completely covered.
  10. Cover with egg wash & sugar.
  11. Place on baking sheet.
  12. Bake at 350 for 30 minutes or until golden brown.
  13. Allow cone to fully cool before adding ice cream.