For the Love of Cinnamon
A few years ago, I was shopping in my local supermarket, a.k.a. My Happy Place, when I came upon a pint of cinnamon ice cream. I had never tried it before. In fact, I had never even heard of cinnamon ice cream. Have you? If not, I can assure you that it’s downright dreamy. It was a store brand pint of ice cream, nothing fancy, but boy am I glad I tried it. Cinnamon ice cream is such an amazing complement to so many fall bakes like pies, cakes, even muffins. It is a great stand-in for vanilla, and actually kicks the fall flavors up a notch. Cinnamon ice cream takes something good and makes it great. So I got to thinking – what if instead of topping an apple pie with cinnamon ice cream, we turned things upside down? And that’s how this Apple Cinnamon Ice Cream Pie was born.
It’s basically the pie on top of the ice cream instead of the ice cream on top of the pie. And guys – it is so. darn. good. Making cinnamon ice cream from scratch is almost as easy as using a premade pint. And since I wasn’t sure that everyone reading this would be able to find cinnamon ice cream, I figured that making it from scratch would be a must for this recipe. Luckily, no churn ice cream recipes were all the rage in the summer of 2020, and there’s a very good basic recipe out there to which you can add any mix-ins you want. So it’s really easy to whip up your own version of cinnamon ice cream at home.
Putting it All Together
The topping is equally as easy. You’re essentially just making an apple pie filling, right on the stove top. It comes together relatively quickly, but you’ll want to make sure it cools all the way down to room temperature before you put it on top of the Apple Cinnamon Ice Cream Pie. Otherwise, you’ll speed up the melting.
And that’s kind of a nice thing about making ice cream pies in the cooler months – it’s not as much of a race against time to eat them before they melt. And while ice cream pies aren’t what you would typically consider to be seasonal for October, the fall flavors in this Apple Cinnamon Ice Cream Pie will make you rethink that notion. In fact, I make another ice cream pie for Thanksgiving every year that my brother-in-law is obsessed with, and it fits in perfectly among all the warm desserts. Stay tuned for that in November!
For now, let’s revel in apple season and cut ourselves an extra sliver of this Apple Cinnamon Ice Cream Pie – soon to be everyone’s upside down favorite. Enjoy!
- 8 oz. graham crackers
- 1 stick melted butter
- 1 can sweetened condensed milk
- 2 cups heavy cream
- 1/4 cup + 3 Tbsp. sugar, divided
- 1 Tbsp. + 1 tsp. cinnamon, divided
- 1 Tbsp. vanilla extract
- 1/4 cup water
- 2 Tbsp. lemon juice
- 3 1/2 cups peeled, sliced apples
Make the crust: Preheat oven to 375 degrees. Spray at 9-inch springform pan with nonstick cooking spray. In a food processor, combine the graham crackers and melted butter. Transfer the mixture to the springform pan and press down, moving some of the crumbs up the sides of the pan. Press until firm. Bake for 10 minutes.
Make the ice cream: In a large bowl, beat the heavy cream, 3 Tbsp. sugar and vanilla with a hand mixer until stiff peaks form. Fold in the sweetened condensed milk and 1 Tbsp. cinnamon. Pour into the prepared crust. Cover with plastic wrap and freeze overnight.
Make the topping: Cook the apples, 1/4 cup sugar, 1 tsp. cinnamon and water in a saucepan over medium-high heat until thickened. Once most of the liquid is absorbed, lower the heat and stir in the lemon juice. Cook an additional 2-3 minutes, then remove from heat. Allow to cool to room temperature.
Prior to serving, spread apple topping on top of the pie. Slice and serve.