There’s nothing that says fall like apple recipes. Our family’s apple pie fried ice cream cake is the perfect way to move into fall!
It’s a great recipe to make big or small too, so save this one for family reunions, general conference, church potlucks and more. It’s especially great for this time of year as it’s still warm out but we are all ready for fall!
My mom always cans her apple pie filling and I’ve often been the recipient of it. She actually hates apple pie, who the heck knows why, but she knows her family loves it so she makes it anyway. I need to be better about making things I don’t like but others love just to make them feel special. You can can this recipe, just follow your basic canning instructions.
We actually freeze it fairly often which seems to work just as well. We freeze everything. Have you read our post on freezer prep green smoothie protein shakes? Yes, we even prep ziplocs of everything we need, even the protein powder for green smoothies. It’s awesome.
All you need to make apple pie fried ice cream cake is your homemade or store bought apple pie filling, cinnamon frosted flakes (or regular if you can’t find the cinnamon), butter, sugar, cinnamon, ice cream and whipped cream. Oh, and caramel for drizzling.
What is Fried Ice Cream?
The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it.
I’ve learned a little trick for emptying your gallon of ice cream. I’ve tried scooping it out and cutting the whole container in half and then pushing it out, but really the best way is to let it soften just enough that you can turn it upside down and squeeze the bottom together, it loosens the ice cream and it just plops out without your hands becoming a sticky mess.
Also, a little tip, make sure you crush the corn flakes. I’ve tried skipping that step but the sugar did not stick to the flakes properly and it really was a waste.
Start with your homemade apple pie filling. It’s just cooking apples down until their tender with sugar, cornstarch and seasoning so it’s very simple. This Loopy apple peeler, slicer and corer makes the job go ten times faster.
After you’ve finished your filling, set it aside to cool completely. I put ours in the fridge right away.
Now it’s time for that glorious topping. The cinnamon frosted flakes add so much more flavor than the regular but I know they can be a little tricky to find. All you want to do is cook them, stirring occasionally so that none of that sugar burns. Remove the flakes to parchment paper to cool.
You can watch the entire apple pie fried ice cream cake recipe come together, just push play on the recipe above. It’s super easy and that ice cream is all kinds of awesome even by itself!
Can You Eat Fried Ice Cream When Pregnant?
Soft ice creams should be fine to eat when you’re pregnant, as they are processed products made with pasteurized milk and eggs, so any risk of salmonella food poisoning has been eliminated.
How Long Will Ice Cream Cake Keep in the Freezer?
General guidelines for storing ice cream cake in the freezer.
As a general guideline, any leftover ice cream cake can be stored in the freezer and consumed within seven days.
Put leftovers away as soon as possible and store them in an airtight container, such as a plastic freezer container.
Apple Pie Fried Ice Cream Cake
For the Apple Pie Filling
- 4 Medium Apples, we prefer 2 granny and 2 honeycrisp
- 3 Tablespoons Water
- 2 Tablespoons Butter
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/3 cup Sugar
- 1 tablespoon + 1 1/2 Teaspoons Cornstarch
- 2 tablespoons Water
For the Crunchy Topping
- 1 Cup Butter
- 2 Cups Sugar
- 3/4 Teaspoon Salt
- 6 Cups Crushed Cinnamon Frosted Flakes
For the Ice cream
- 1 1.75 Quart Container Vanilla Ice Cream
- 1 1/2 Cups Heavy Whipping Cream
- 1/3 Cup Powdered Sugar
- 2 Teaspoons Cinnamon
- Caramel Sauce
- Start with the apple pie filling or buy already prepared filling.
- Peel, core and slice apples.
- Melt butter and cinnamon over medium heat in a nonstick skillet. Stir in apples, sugar and 3 tablespoons water.
- Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened.
- In a small bowl, combine cornstarch and water.
- Slowly pour the cornstarch in with the apples while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool completely in the fridge.
For the Topping
- Prepare the frosted flakes by crushing them in a ziploc bag with a mallet or rolling pin.
- Heat a nonstick skillet over medium heat and add the butter and sugar, stirring continually until combined. Add in the flakes and stir until golden and caramelized, about 5-6 minutes. Be sure to not walk away or they will burn.
- Pour onto parchment paper to cool.
For the Ice Cream
- While the flakes are cooling, take out the ice cream to soften on the counter.
- Meanwhile, whip the heavy cream until soft peaks form. Add in the powdered sugar and whip using a whisk or hand mixer, until peaks form and hold their form.
- Dump the entire container of ice cream into a large bowl. Add the whipped cream and cinnamon and gently fold everything together.
- To assemble, place 1/2 of the crunchy cereal on the bottom of a 9x13" pan. Fill with ice cream and top with the cooled apples. Immediately add the crunchy topping and place in the freezer for 4 hours.
To serve, drizzle with caramel sauce.
This recipe can use fresh or store bought filling.
Amount Per Serving:Calories: 668 Total Fat: 32g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 99mg Sodium: 307mg Carbohydrates: 105g Fiber: 27g Sugar: 62g Protein: 6g
You only need a few ingredients and your favorite vanilla ice cream for these apple pie bombs!