Ice Cream Apple Pie with Salted Caramel Topping

    12 hours 40 minutes

    The taste of apple pie in a creamy ice cream, smothered in rich, salted caramel topping. May sound complicated, but so easy to make.


    Victoria, Australia
    1 person made this

    Serves: 8 

    • Base
    • 250g butternut snap biscuits, blitzed
    • 75g butter, melted
    • 1 teaspoon ground cinnamon
    • Ice Cream
    • 600ml thickened cream
    • 1 tin condensed milk
    • 1 tablespoon ground cinnamon
    • 3 tablespoons sugar
    • 1 1/2 cups tinned pie apples, pureed
    • Topping
    • 300ml golden syrup
    • 100g light brown sugar
    • pinch of sea salt /rock salt
    • 75g butter
    • 150ml thickened cream

    Preparation:30min  ›  Cook:10min  ›  Extra time:12hours freezing  ›  Ready in:12hours40min 

    1. Base: Line the bottom of a 25cm springform tin with baking paper. Lightly grease sides.
    2. Mix the biscuits, cinnamon and butter together until well combined. Press into bottom and halfway up the sides of the tin. Refrigerate while making filling.
    3. Ice Cream: Using an electric mixer and a large, deepish bowl, beat the cream, condensed milk, cinnamon and sugar together until thickened, about 5 minutes. Beat in apple until well combined.
    4. Spoon into biscuit base then cover the top of tin with foil and place in freezer. Freeze for at least 4 hours.
    5. Topping: Put the syrup, sugar, salt and butter into a large saucepan then let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat.
    6. Add the cream and stir to mix into a sauce, then leave to cool.
    7. Once the sauce is cool, but not set, pour it over the ice cream then replace the foil and return to the freezer. Freeze overnight or until the ice cream is set.
    8. To Serve: Remove from the springform tin and cut into wedges. Should you have any pie left over, return sides to springform tin, cover with the foil and return to the freezer.

    See it on my blog

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