Toffee Apple Ice Cream Pie

Name: Toffee Apple Ice Cream Pie
Prep time: 30 min
Total time: 30 min
Ingredients: 900 g/2 lb cooking apples (approximately 3 large apples); 900 g/2 lb cooking apples (approximately 3 large apples); Juice of 1 lemon; 100 g/3½ oz/½ cup caster (superfine) sugar; 300 g/10 oz caramel biscuits or cookies, such as Lotus; 300 g/10 oz caramel biscuits or cookies, such as Lotus; 300 g/10 oz caramel biscuits or cookies, such as Lotus; 1 litre/1¾ pints/4 cups vanilla ice cream; 60 g/2 oz/¼ cup light brown sugar; 50 g/1¾ oz/3½ tbsp butter; 125/4 fl oz/½ cup double (heavy) cream; 80 ml/2½ fl oz/⅓ cup milk

Preparation info

Serves
10

Difficulty
Easy
Ready in
30 min

Appears in

No-Bake Cakes & Treats

By Hannah Miles

Published 2016

About

I have several apple trees in my garden and in the autumn harvest I love to use them for desserts. The warm toffee sauce, apple compote and ice cream are a match made in heaven. As an alternative you can fill the biscuit case with the apple compote and ice cream so the apple compote will form a firm sorbet. I like it both ways.

Ingredients

For the Apple Compote

900 g/2 lb cooking apples (approximately 3 large apples)

Dessert
Vegetarian
Autumn

Method

Peel and core the apples and chop into small pieces approximately 2.5cm/ 1in in size and place in a pan with the lemon juice, sugar and about 150ml/¼ pint/⅔ cup of water. Simmer for about 10 minutes until apple is soft. If the apples become too dry add a little more water to the pan. Once the apple is soft, leave to cool.