Apple Pie No Churn Ice Cream-Dessert Challenge

 

When I learned that the two ingredients for this month’s Dessert Challenge, hosted by Sheryl over at Lady Behind the Curtain, were apples and cinnamon, I knew that I wanted to try an idea that had been rolling around in my head for quite some time.  I had been wondering if I could create the taste of apple pie in the Easy No-Machine Ice Cream. Since a mixer is used to make the ice cream, I have decided that No Churn Ice Cream is a better name for this ice cream recipe.

I combined the ice cream recipe ingredients, pie crust pieces and a cooked apple pie filling to make the ice cream.  I served the ice cream on wedges of cinnamon-sugar pie crust and topped it with Butterscotch Sauce.  Cinnamon Cream Sauce would be another good topping for this dessert.

My hubby enjoyed this very much.  Of course, he had to say, “Wouldn’t it have been easier just to make an apple pie and top it with ice cream?”  Sometimes, men just don’t understand cooks creative urges.

I used refrigerated pie crust to make this as I was concerned that my homemade pie crust would not hold up mixed in with the ice cream ingredients.

Use a can of purchased sweetened condensed milk or make it yourself.  The le leche sweetened condensed milk sold in Hispanic grocery stores is usually less expensive than the Eagle Brand Sweetened Condensed Milk

The only bad thing about this ice cream is that it is not as stable as most ice creams, so should be dished up just before serving.  It is, therefore, difficult to get a really nice photo of this dessert even though it was very good.

Apple Pie No Churn Ice Cream
1 pkg. refrigerated pie crusts
1/4 c. sugar
1/2 t. cinnamon
1 pt. whipping cream
1 can (14 oz.) sweetened condensed milk
1 T. vanilla
4 apples, thinly sliced and slices cut into thirds (about 4 c.)
1/2 c. brown sugar
1 t .cinnamon
1/2 t. salt
2 T. white sugar
2 T. corn starch

Remove pie crusts from package and spread out on two foil-lined baking sheets.  Combine sugar and cinnamon.  Sprinkle and spread over the pie crusts.  Cut one pie crust into 8 wedges.  Cut second pie crust in half and cut one of the halves into 4 wedges.  Cut second half into 1-inch strips.  Cut each strip into little wedge shapes.  Bake according to package directions until golden brown.  Remove from oven and let cool.  Place whipping cream in the bowl of an electric mixer.  Beat until soft peaks form, about 2 minutes on high speed.  Fold in sweetened condensed milk and vanilla until well blended.  Gently stir the mini pie crust wedges.  Turn mixture into a 9x13-inch container, preferably with a cover.  If no cover is available, use plastic wrap.  Cover and  place in the freezer for about 2 hours.  Meanwhile combine apples, brown sugar, cinnamon and salt.  Cook over medium-low heat until apples are very tender, 10-15 minutes, stirring often.  Combine the white sugar and the corn starch.  Stir into the apple mixture and mix well.  Bring to a boil and simmer until very thick, about 5 minutes.  Cool to room temperature.  Spoon apple mixture over the ice cream and stir until apple mixture is swirled through the ice cream mixture.  Return to freezer and freeze until very firm, preferably overnight.  To serve place a cinnamon/sugar pie crust wedge on a dessert plate and top with a square of ice cream.  Top with a sauce if desired.  Makes 12 generous servings.

Next month's ingredients are pumpkin and cream cheese.  If you would like to join in the fun of the Dessert Challenge, just check out Sheryl's Dessert Challenge page.

To see what other bloggers have made with apples and cinnamon, check out the links below.
Friday, Sept. 12, 2013.  A note of explanation.  The linkup time for this party is limited.  We I turned on my laptop yesterday, to do the linkup, my wonderful computer decided it was time to update itself, which it did for that whole time I had available to do the linkup.  I had to leave home at 7 a.m. to have extensive dental work done which required the entire day.  Therefore, my recipe is not part of the linkup below.  Be sure to go check out some of the other blogger's recipes.

Linking also to these great parties:
Full Plate Thursday
Freaking Awesome Friday
Saturday Dishes-Apples
Weekend Bloggy Reading 
Get Him Fed
Weekend Potluck
Saturday Spotlight
Strut Your Stuff
I'm Lovin' It
Link Party Palooza
Party Junk
Saturday Sharefest

Improv Cooking Challenge-Chocolate Strawberry Ice Cream Torte Sundae

Strawberries say it’s spring and will soon be summer.  With summer comes the heat when something cool and refreshing is always welcome.  For this month’s Improv Cooking Challenge I decided to make Strawberry No-Machine Ice Cream and combine that with a chocolate crust and a layer of cream cheese and whipped topping.

One sleeve of the brand of chocolate graham crackers I purchase equals 1 1/2 cups.  If there is less than that reduce the butter by 1 T.  Of course, if for some reason you can't have chocolate, regular graham crackers can be used.  I put my graham crackers in a zip-top bag, close it, and use my meat mallet to crush them.  Helps to get out any frustrations I might be having that day.

Time must be allowed for this to chill properly, but that makes it an ideal make-ahead dessert.  Although it is very easy to put together, it can make quite a few dirty dishes.  I wash my mixing bowl out between steps to avoid some of this.

I make my own Sweetened Condensed Milk, but purchased will certainly work.  If you don’t care to use purchased whipped topping, use 1 pt. of whipping cream whipped with a little sugar.  I add a little red food coloring to make this a pretty pink, but that is optional.

You can used any favorite topping to make this a sundae.  We like chocolate or marshmallow.

Chocolate Strawberry Ice Cream Torte Sundae
1 1/2 c. crushed chocolate graham crackers
1/4 c. flour
1/4 c. sugar
1/3 c. butter, melted
1 8 oz. pkg. cream cheese softened, I use low fat
1 cup powdered sugar, sifted
1 8 oz. container frozen whipped topping, thawed (low-fat or fat-free is fine) or 2 c. whipping cream, whipped
1 14 oz. can sweetened condensed milk
1 lb. fresh strawberries, chopped and pureed
1 pt. whipping cream
few drops red food coloring, opt.

In a bowl combine chocolate graham cracker crumbs, flour and sugar.  Mix well.  Stir in melted butter and mix until all crumbs are moistened.  Press into foil-lined 9x13-inch baking pan.  Bake at 375 degrees 8 to 10 minutes.  Place on rack and cool for 30 minutes.  While crust is cooling, combine cream cheese and powdered sugar until well blended.  Fold in thawed whipped topping or whipped cream.  Spread on cooled crust.  Chill for 30 minutes.  Combine sweetened condensed milk and pureed strawberries until well blended.  In a separate bowl beat whipping cream until soft peaks form.  Fold whipped cream into the milk/strawberry mixture.  Spread over cream cheese layer.  Cover with waxed paper and freeze at least 6 hours before serving.  Overnight is better.  Using the foil, remove torte from pan.  Cut into  squares to serve.  Pour your favorite sundae topping over each square.  Serve immediately.  Makes at least 12 servings.

The Improv Cooking Challenge is hosted by Kristen at Frugal Antics of a Harried Homemaker.  In June we will be doing cherries and almonds.  If this sound like fun, come and join us.  You can get more information on Kristen's Improv Page.

Linking to Ingredient Spotlight
Weekend Potluck

Chocolate Ripple No-Machine Ice Cream

I planned to post this, this afternoon, but my somewhat unpredictable satellite internet connection was down and did not come up before I had to leave for work.  It is after 10 here on the west coast so most of you are already sleeping.  Anyway, even though very belated, here it is
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After my Fudge Ripple Cake that didn’t ripple saga, I decided that I need to console myself by making some Chocolate Ripple No-Machine Ice Cream.

I wrote a whole post about the wonders of No-Machine Ice Cream last year, so I will post how I made the Chocolate Ripple here.

Sorry about the photo.  This is a soft-serve ice cream, and it was trying to melt.

Chocolate Ripple No-Machine Ice Cream
1 pt. whipping cream
1 can (14 oz.) sweetened condensed milk
1 T. pure vanilla extract
chocolate syrup such as Hershey or use homemade.  I just squirt it straight from the container and use about 1/3 to 1/2cup.

Using an electric mixer, whip the whipping cream until soft peaks form.  Gently fold in the sweetened condensed milk and vanilla until thoroughly blended.  Pour into an 8-inch square pan or other 2 quart container.  Cover with plastic wrap.  Place in freezer for 2 to 3 hours until partially frozen.  Remove from freezer and squirt chocolate syrup in lines on the top of the ice cream.  Swirl the chocolate syrup through the ice cream using a fork.  Return to freezer.  Freeze until firm, about 6 hours.  Makes about 1 1/2 quarts.

Linking to:  Tasty Tuesday
Tip Me Tuesday
Tuesday Time Out
Tuesdays at the Table
Crazy Sweet Tuesday
Show Me What Ya Got
Totally Tasty Tuesday
Trick or Treat Tuesday

Ingredient Spotlight-Frozen Peaches and Cream Crisp-GF

Since I am the self-proclaimed queen of layered desserts, when peaches were the Spotlight Ingredient a few weeks ago, I began thinking about creating a new one.  Unfortunately local fruits are very behind here this year, and California peaches were just beginning to hit the super markets.  I decided to wait, so posted the Peachy Keen Barbecue Sauce at that time.

I continued to think about something with peaches, and when I found the Easy No-Machine Ice Cream recipe, I knew I had a base to work with.  I then decided to use an Oatmeal Crust from an old cook booklet called The Quaker Oats Wholegrain Cookbook put out in 1979.  I wanted the flavor of peaches and cream (my favorite way to eat peaches), so I added a cream cheese/powdered sugar/frozen whipped topping layer and now present Frozen Peaches and Cream Crisp.

The oat base has no flour in it so this dessert can be eaten by my gluten-free friends if gluten-free oats are used.   An additional 1/2 c. of oats, wheat germ, or unprocessed bran can be used instead of the nuts for those who do not like nuts or have allergies.  I would try whipped cream (1/2 c. unwhipped) or Greek yogurt for the frozen whipped topping in the cream layer if I did not want to use the topping.  If a thicker “cream” layer is wanted, double the ingredients.

I have Gladware baking pans with lids that I use to make this, but I don't know if they are still available.  If a pan is used that may be needed before the dessert is eaten up, line the pan with a piece of heavy duty foil, letting the foil extend beyond the short ends.  When the dessert is completely frozen, lift it from the pan using the foil as handles.  Wrap foil around dessert then wrap tightly with plastic wrap.

I prefer to add 1 to 2 chopped peaches to the ice cream layer.  My hubby, however, bought cling peaches which were so difficult to remove from the pit, I did not add any to the dessert in the photo.  Any other pureed fresh fruit or berries can be used in place of the peaches.  Do not puree the fruit too smoothly.  I use fresh fruit as much as I can, but well-drained frozen or canned fruit can be used in the winter.  Though not necessary, I added a couple drops each of red and yellow food coloring to get the peach color.

This is definitely a “make ahead” dessert and makes 15 servings so is great for a party.  Of course, it keeps well in the freezer so there doesn’t need to be 15 people to eat it at one time.  At our house, I make this up, and we eat it over a couple of weeks.

Frozen Peaches and Cream Crisp

2 c. quick rolled oats
1/2 c. finely chopped nuts (I used walnuts)
1/2 c. firmly packed brown sugar
1/2 c. (1 stick) butter, melted
1 pkg. (8 oz.) cream cheese softened (can be 1/3 less fat, but I’m not sure why one would bother considering the other ingredients)
1 c. powdered sugar, sifted
1 c. frozen whipped topping,thawed
1 can (14 oz.) sweetened condensed milk (or make your own)
1 c. pureed peaches (about 4 small peaches)
2 c. (1 pt.) whipping cream, whipped till soft peaks form
1-2 additional peaches, peeled and chopped
1-2 drops each red and yellow food coloring

Combine oats, nuts, brown sugar, and melted butter mixing well.  Measure out 1 c. and spread evenly in an 8-in. square pan.  Do not press down.  Put remaining mixture into a 9x13-in. baking pan (preferably one with a cover) and press down evenly to form a crust.  Bake both pans at 375 degrees 8-12 minutes until golden brown.  Remove from oven.  Set crust pan aside to cool 30-45 minutes.  When cool enough to touch, crumble mixture in 8-in. pan with your fingers and set aside.
In a medium bowl combine softened cream cheese and powdered sugar stirring until well blended.  Fold in whipped topping until well blended.  Spread mixture over cooled oat crust.  Place in freezer for 30 minutes.
Peel, chop and puree peaches, using a blender or food processor.  In a large bowl mix peach puree and sweetened condensed milk until very well blended.  Gently fold in the whipped whipping cream until very well combined.  Fold in chopped peaches.  Add the red and yellow food coloring and mix well, adding additional coloring until the desired shade is reached.  Pour this mixture over cream cheese mixture in pan.  Sprinkle the reserved oat mixture over the top.  Cover tightly with a piece of plastic wrap.  Place in freezer and freeze at least 6 hours.  To serve, remove from freezer, cut into squares with a moistened kitchen knife and place on dessert plates.  Makes 15 servings.  For extended storage cover dessert tightly.

Linking to
Made From Scratch Tuesday
Ingredient Spotlight
Cast Party Wednesday
These Chicks Cooked
Foodie Wednesday
Recipes I Can't Wait to Try
Sweets for a Saturday
Strut Your Stuff

Easy No-Machine Ice Cream

There is a site on the web called Recipe Goldmine, well this is a goldmine of a recipe.  Want to make ice cream and no ice cream maker?  You don’t need one.  All you need is a can of sweetened condensed milk, a pint of whipping cream, any additions you want to make, 10 minutes of effort and a 6 hour wait.

There are many variations, limited only by the imagination.  Be forewarned, this ice cream is very rich with a texture somewhere between hard ice cream and Dairy Queen Soft Serve, depending on the ingredients added.  The richness is not surprising, the ice cream is mostly real cream, not thickeners, additives, or stabilizers.

The basic recipe has been around for years and was probably developed by Borden the manufacturers of Eagle Brand Sweetened Condensed Milk.  Any brand can be used and you can even make your own sweetened condensed milk from the recipe I posted yesterday.


I use 8-inch square Glad Ware pans with lids to store my ice cream.  I don’t know if they are available any more.  Any 2-qt. container, preferable with a lid, can be used.
  
I am giving 3 variations of the basic recipe with some suggestions for further ones:  Vanilla Toffee Ice Cream, Bing Cherry Ice Cream, and Chocolate Marshmallow Ice Cream.

Vanilla Toffee Ice Cream
1 can (14 oz.) sweetened condensed milk
1/2 to 1 bag Heath Toffee Bits, regular or chocolate covered
2 c. (1 pt.) whipping cream

In a large bowl combine sweetened condensed milk and the toffee bits.  Mix together well.  Beat whipping cream until soft peaks form.  (I let my Kitchen Aid Mixer do this.)  Gently fold the whipped cream into the milk/toffee bit mixture until very well combined.  Pour into an 8x8x2-inch pan or any 2 qt. container.  Place a piece of plastic wrap over the top.  Place in freezer and freeze at least 6 hours before serving.   Makes 1 1/2 qts.

You may add 1to 4 teaspoons vanilla to this for a more pronounced vanilla flavor.
What can you add:  chopped, toasted nuts (any kind), chopped candy bars, marshmallows, sugared nuts, coarsely chopped cookies, 1/2 t. to 1 teaspoon maple flavor and walnuts for maple nut ice cream,  1 T. instant coffee for mocha ice cream, 1/2 peanut butter, 1/2 to 1 teaspoon mint extract and mini chocolate chips for chocolate chip/mint ice cream.

Top the ice cream with any sauce that you want.  The ice cream above is drizzled with Butterscotch Sauce from this post.

Bing Cherry Ice Cream
1 c. pureed Bing cherries (about 40 cherries)
1 can (14 oz.) sweetened condensed milk
2 c (1 pt.) whipping cream

Put cherries and process 1/3 at a time in a blender or mini food processor until pureed.  There will still be little bits of cherries.  In a large bowl, combine the cherry puree with the sweetened condensed milk until well blended.  Whip cream until soft peaks form.  Gently fold whipped cream into the milk/cherry mixture until very well blended.  Pour into 8x8x2-inch pan or any 2-qt. container.  Place plastic wrap over the top.  Put in freezer and freeze at least 6 hours.  Makes 1 1/2 qts.

1 cup of any pureed fresh fruit can be used:  apricots, herries, berries, mangoes, bananas, peaches, etc.  I like to add 1/2-1 cup chopped fruit as well as the puree.  Fruits can be combined such as banana puree with chopped strawberries.  Nuts and mini marshmallows can also be added.  In the winter, the same amount of pureed canned or frozen fruit can be used.  Drain the canned fruit well and use individually frozen fruit, if possible.

Chocolate Marshmallow Ice Cream
1 can (14 oz.) sweetened condensed milk
2/3 c. chocolate syrup like Hershey’s
1 c. miniature marshmallows
2 c. (1 pt.) whipping cream

In a large bowl combine sweetened condensed milk and the chocolate syrup until well blended.  Stir in the marshmallows.  Beat the cream until soft peaks form.  Gently fold into the milk/chocolate syrup mixture until well blend.  Pour into a 8x8x82-inch pan or any 2 qt. container.  Place plastic wrap over the top.  Put in freezer and freeze for at least 6 hours.  Makes 1 1/2 qts.

Of course, any of the suggestions under the vanilla ice cream can be used in the chocolate.

I keep at least two flavors of this in my freezer at all times.  Make this ice cream, you'll be so glad you did.

Linking to: Sweets This Week 
Sweet Tooth Friday
I'm Lovin' It
Fat Camp Friday
Weekend Bloggy Reading
Sweets for a Saturday 
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