Apple Pie Ice Cream Sandwiches

All the apple cider ice cream I have been making is lovely to eat on its own. But there is always opportunity for improvement, right?

In the midst of all my recent experimenting, I had an epiphany: apple pie ice cream sandwiches!

Imagine spiced apple cider ice cream sandwiched between two little pie crust cookies with a little drizzle of caramel. My mouth waters again just thinking about it!

It was a hit! My product testers agreed that the thin crispy pie crusts were a perfect compliment to the ice cream inside. Thin, subtly sweet and buttery, they’re a simple savory backdrop to the main attraction. The spread of caramel added a rich layer of sticky sweetness that put the whole package over the top.

So whether serving on top of pie or sandwiched between a couple of pie cookies, this one way to make this cider ice cream a slam dunk.


Apple Pie Ice Cream Sandwiches

Ingredients:

Instructions:

  1. Thaw 1 frozen pie crust according to instructions (note this may take several hours, so plan accordingly). Keep second crust for another occasion or use both for double the cookie sandwiches.
  2. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  3. Using a round biscuit cutter, or tracing around the rim of a cup, cut pie crust into circles. (I cut 2 1/2″ sized ones; feel free to size up or down depending on how big you like your sandwiches.) Transfer circles to a parchment-lined baking sheet.
  4. In a small bowl, lightly beat the egg with 1 teaspoon water and brush a thin, light layer of the egg wash over the pie crust circles. Sprinkle about 1/8 tsp of turbinado sugar over each.
  5. Bake mini pie crusts until golden brown, 13 to 17 minutes.
  6. Transfer to a wire rack to cool completely. (Tip: place in the freezer for a while to chill more thoroughly.)
  7. Once cookies are nice and chilled, spread the backside of one cookie with a generous layer of caramel sauce. Place a large scoop of apple cider ice cream onto another half and sandwich the two sides together, pressing firmly.
  8. To store, wrap each sandwich tightly with parchment and freeze.

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