Apple Pie Ice Cream on Pie Crust Ice Cream Cones. Use Thanksgiving Leftovers or From Scratch. No Ice Cream Maker Required. #bestthanksgivingsequelever
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
Use leftover pie or make the pie ingredients easily for this indulgent apple ice cream pie with pie crust cones. With or without an ice cream maker! Dripping with cinnamon apples, brown sugar sauce, and buttery pie crust, even apple pie deniers with want seconds. Impress friends with these unique pie crust ice cream cones. For Thanksgiving, the holidays, or July 4th (Independence day).
  • For the custard:
  • 1 cup whole milk
  • 1/2 vanilla bean or ½ tsp of vanilla extract
  • ¾ cup of sugar
  • 2 cups heavy cream
  • 6 egg yolks
  • For the pie filling:
  • 1 stick butter
  • ½ cup brown sugar
  • Cinnamon
  • 2 or 3 apples
  • For the pie dough:
  • ¾ cup flour
  • Dash of salt
  • ⅙ cup COLD butter
  • ½ tablespoon shortening
  • 2-3 tablespoons very ice cold water
  • Optional: large sugar crystals and 1 egg
  • Optional: cookie cutters
  1. ** You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: Search: “apple pie” for photos, supply list and detailed instructions. Or click here
  2. TO MAKE THE PIE FILLING: Heat butter on medium low and add in brown sugar. Allow to sit until sugar begins to dissolve. Add in sliced or diced apples and cinnamon. Cook until apples are tender and soft. Remove from heat and allow to cool.
  3. TO MAKE THE PIE CRUST: Mix flour and salt in a food processor. Add in COLD, hard butter that has been cut into cubes along with the shortening. Pulse until flour and butter is combined into crumbles. Pulse in one tablespoon of butter at a time until dough is slightly soft. Wrap in plastic wrap and refrigerate for 30 minutes. Roll dough on floured surface and use (optional) cookie cutters to cut out shapes. Place on parchment-lined baking sheet. You can cover in egg and sprinkle on large crystal sugar as an option.Bake. at 325 degrees until slightly brown.
  4. TO MAKE THE CUSTARD:Heat milk, sugar, salt, and vanilla on low heat. Remove once sugar dissolves and egg begins to bubble a little. Once it has cooled a little, slowly whisk milk into the 6 (already whisked) egg yolks. Once half of milk has been incorporated into egg yolks, pour it all into pot and place back on heat. Reheat on low, stirring the bottom of pot, until custard has thickened and sticks to spoon. Pour custard through strainer into a bowl of the cold heavy cream. Refrigerate until cold.
  5. If you do not have an ice cream maker, you can use my guide on making ice cream without one at search: "ice cream". If you have an ice cream maker, pour cold custard into the frozen bowl thingie insert and place into machine. Turn on and add apple filling and pie crust five minutes before it is completely thickened and ready. Store in airtight container in freezer.
Nutrition Information
Calories: 300
Recipe by 1 Fine Cookie at