Apple Pie Ice Cream Float
We’ve all heard the phrase “American as apple pie”, right? Well then you might ask yourself, “what’s better than homemade warm apple pie?” Of course!! The answer would be: Apple pie “`A La Mode!” Which is just fancy talk for “with ice cream.” Then you might ask yourself….“what’s better than that?” Combining both into an amazing Apple Pie Ice Cream and pouring some vanilla cream soda on top for a delicious summertime float! This recipe is easier than you might think and uses some common ingredients and a little time, for an impressive and tasty treat that is worthy of an upscale ice cream parlor.
I am dedicating this recipe to my dad, who loves apple pies and ice cream. Growing up, we had lots of apple trees in our yard. Although they were a nuisance to mow around during their harvest season, (being that fallen sweet rotting apples attracted bees and wasps….my arch enemies of the summer!) it was great to be able to enjoy their sweet, sun-kissed glory, straight off of the branch. My favorites were the ugliest, I don’t even know their name, but they were golden yellow with light brown splotches, and absolutely sweet and delectable. Those were mainly the ones my dad would make into home made apple pies.
On a random day during the summer I would walk into the kitchen and he would be chopping up the apples, tossing the slices into a pie crust along with the other ingredients and especially lots of cinnamon. The house would smell so lovely while baking.🥧 We always had some vanilla ice cream in our freezer, (the kind in the big plastic gallon bucket) to top off the pie with. Thanks dad, for that great memory and all the delicious pies you made growing up. 😊🙏
There are no exact measurements, as you make it to your liking, but I’ll try to give you the best ones that I used for a half gallon of ice cream.
Let’s begin!
Ingredients:
Vanilla ice cream
One can of apple pie filling, dice about half and you can use the rest for garnish
Ginger snap cookies
Caramel sundae syrup
Vanilla cream soda
NOTE: I used a plastic storage container for the ice cream scoops, but experimented using a small cake round lined with parchment paper for the ice cream “pie slices” and had great results!
I wanted to use the cookies to mimic a crust and give it some crunch and flavor at the same time.
Put about 8-10 cookies in a plastic baggie and crush, either with mallet or rolling pin until a large crumb size, (don’t pulverize, you still want some good crunch.)
Transfer crumbs into a bowl, then drizzle with about 1-2 tbsp caramel syrup.
Stir together to make a sticky crumble and set aside.
Let your ice cream set out at room temperature for about 30 minutes to soften.
Then add about 2-3 cups softened ice cream to the bottom of your container and spread to edges. (You want to add enough to be about one inch deep.)
If you want to make the pie slices, line a small cake round pan with parchment paper before adding the ice cream to bottom.
For the pie crust effect, break ginger snaps in half and place in ice cream, all around the outer sides of the pan.
Sprinkle cookie crumble and diced apple pie filling on top of ice cream.
At this point, it is optional to drizzle a little caramel syrup on top of the crumble and apples.
Next, add another layer of ice cream and then repeat sprinkling with crumble and apple filling. (and caramel drizzle if you wish)
Finish with a small layer of ice cream on top.
Here is the pie just before I put the last layer of ice cream on top. (I only added one layer of crumble and apple filling.)
Place in freezer for at least 3 hours.
When ready to serve, remove from freezer and scoop, or if you made the pie, lift out of pan using parchment paper and slice.
NOTE: I added a caramel syrup drizzle on top before freezing. I used a large knife and it cut easily and beautifully.
Grab a glass, add some scoops of ice cream, then pour your cream soda on top and add the pie slice as garnish. DIG IN!
As you can see, I added a little bit more of the cookie crumble. (I love the texture explosion of soft and crunchy together!☯
Not a big float fan? Just scoop ice cream in a bowl and add some apple slices and cookies for a delicious garnish.
Enjoy!
💜Julie
Apple Pie Ice Cream Float
Ingredients
Instructions
- Put about 8-10 cookies in a plastic baggie and crush, either with mallet or rolling pin until a large crumb size, (don’t pulverize, you still want some good crunch.)
- Transfer crumbs into a bowl, then drizzle with about 1-2 tbsp caramel syrup.
- Stir together to make a sticky crumble and set aside.
- Let your ice cream set out at room temperature for about 30 minutes to soften.
- Then add about 2-3 cups softened ice cream to the bottom of your container and spread to edges. (You want to add enough to be about one inch deep.)
- If you want the pie slices, line a small cake round pan with parchment paper before adding the ice cream to bottom.
- If you are using the cake round to get the “pie effect”, break ginger snaps in half and place in ice cream, all around the outer sides of the pan.
- Sprinkle cookie crumble and diced apple pie filling on top of ice cream.
- At this point, it is optional to drizzle a little caramel syrup on top of the crumble and apples.
- Next, add another layer of ice cream and then repeat sprinkling with crumble and apple filling. (and caramel drizzle if you wish)
- Finish with a small layer of ice cream on top.
- Place in freezer for at least 3 hours.
- When ready to serve, remove from freezer and scoop, or if you made the pie, lift out of pan using parchment paper and slice.
- Grab a glass, add some scoops of ice cream, then pour your soda on top and add the pie slice as garnish. DIG IN!
Notes:
-I used a plastic storage container for the ice cream scoops, but experimented using a small cake round lined with parchment paper for the ice cream “pie slices” and had great results!
-There are no exact measurements, as you make it to your liking, but I'll give you the best ones that I used for a half gallon of ice cream.
-Photos are worth a million words, so for easy to follow step-by-step photo instructions, visit my blog! www.inspirationapron.com
