Scoop Kitchen
Apple Pie
Cinnamon apple ice cream with buttery biscuit pieces, like apple pie and vanilla ice cream in one spoonful.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Ingredients
9 ingredientsTap an ingredient when it is in the bowl
451 of 473 ml676 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in after the first spin, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
- Add 55 g light brown soft sugar60 ml light brown soft sugar¼ cup light brown sugar85 g light brown soft sugar90 ml light brown soft sugar¼ cup + 2 tbsp light brown sugar, 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt. Whisk for about 1 minute, until smooth.
- Whisk in 120 g unsweetened apple purée110 ml unsweetened apple purée½ cup unsweetened applesauce180 g unsweetened apple purée170 ml unsweetened apple purée¾ cup unsweetened applesauce, then slowly whisk in 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream and 130 ml whole milk130 ml whole milk½ cup + 1 tbsp whole milk195 ml whole milk200 ml whole milk¾ cup + 1 tbsp whole milk until the sugar has dissolved.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 35 g digestive biscuits or graham crackers85 ml digestive biscuits or graham crackers⅓ cup graham crackers55 g digestive biscuits or graham crackers130 ml digestive biscuits or graham crackers½ cup graham crackers, then run Mix-in.
To serve: Drizzle with caramel sauce and add a pinch of cinnamon.
Tips
- Use unsweetened applesauce. Sweetened sauce makes the tubpint too sweet and soft.
- Homemade is even better: cook 2 peeled, chopped apples with a splash of water until soft, then mash and cool.
- Break the biscuits into small pieces so they spread through the tubpint.
Texture not right? Find the fix in Texture help.
Why it works
Applesauce brings fruit flavour and natural pectin, which thickens the base and keeps it smooth. Brown sugar adds a caramel note and keeps the tubpint scoopable.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 1067 kcal, 12 g protein1601 kcal, 18 g protein (709 ml24 oz). Contains: Milk, Gluten.
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