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

Peach Nectar Poke Cake-Dessert Challenge

I was very happy when I learned that Sheryl from Lady Behind the Curtain had picked peaches and cream for this month’s Dessert Challenge.  Peaches are one of my favorite summer fruits.

I had been thinking about making a poke cake for some time, and this seemed like a good time to make one.  Many poke cake recipes use a cake mix and flavored gelatin, but I wanted to see what I could do with made-from-scratch ingredients.  I made the cake from the Basic Cake recipe I posted yesterday and chose to use peach nectar, pureed peaches and unflavored gelatin to make the filling.
Since I also needed to use cream, I went searching for a frosting recipe using whipped cream and found one over at allrecipes.  I changed it a bit to suit my taste.

This is a dessert that needs to be made ahead, at least one day for best flavor.  The cake needs to be made first.  If your choose to use a commercial cake mix, that is fine.  Just make it according to the package directions.  Another option is to make Homemade Cake Mix and make the cake from that.

After letting the cake cool, it is necessary to poke holes all over the top of the cake.  I like the holes to be about 1/4-inch and use a short length of 1/4-inch dowel that I keep in my kitchen.  The handles of some wooden spoons  will work also.

Make the peach filling and pour it over the top of the cake letting it seep into the holes.  Place the cake in the refrigerator to chill and allow the filling to set at least 4 hours.  The "pokes" didn't show up too well on the cake I made using a yellow cake.  Next time I will probably make a white cake or add a bit of food coloring to the filling.

Prepare frosting and spread on cake. (See my tip for quickly softening cream cheese here.)   Refrigerate at least 2 hours to set frosting.  Cover with plastic wrap and chill till serving time.

Peach Melba Poke Cake
1 prepared yellow or white cake (may be made from scratch, from a homemade mix, or a commercial mix)
1 (12 oz.) can peach nectar
2 fresh peaches
1/2 c. water
1 envelope unflavored gelatin
1 (8 oz.) pkg. cream cheese, softened (regular or low-fat)
3/4 c. sugar
1 t. vanilla
1 pt. (2 c.) whipping cream

Prepare cake using your choice of methods.  Bake and allow cake to cool.  Poke 1/4-inch holes all over surface of cake about 1-inch apart and going about three-fourths of the way through the cake.  Pour peach nectar in a medium saucepan.  Peel and slice peaches into a blender or food processor container.  Blend until smooth and consistency of applesauce.  Add peaches to peach nectar.  Place saucepan over medium heat and heat peach mixture to boiling.  While nectar is combing to a boil, pour unflavored gelatin in the 1/2 c. water and allow gelatin to soften.  Stir well.  Boil nectar/peach mixture about 5 minutes to allow it to reduce slightly in volume,  watching carefully and stirring often.  Remove from heat and add gelatin/water mixture.  Stir until gelatin is completely dissolved.  Pour nectar mixture over cake, allowing it to seep into the holes.  Place cake in refrigerator and chill at least 4 hours.   Place softened cream cheese, sugar and vanilla in an electric mixer bowl.  If using a stand mixer, fit it with the whisk attachment and mix on medium speed until mixture is smooth.  Scrap down the sides of the bowl.  While mixer is running, slowly pour in the whipping cream, beating until the mixture holds a stiff peak.  Stop and scrape the bottom of the bowl a couple of times.  (It may take a few minutes for the mixture to get to the proper consistency.)  Spread frosting over the top of the cake and chill at least 2 hours.  Cover with plastic wrap and chill until ready to serve.  Makes 12 to 15 generous servings.

To see what other Dessert Challenge bloggers chose to make with peaches and "cream", check out the links below.

If you would like to join in September's Dessert Challenge which will feature apples and cinnamon, visit Sheryl's Dessert Challenge page. 

Linking to these great parties:
Catch a Glimpse Party
Thursday's Treasurers
Showcase Your Talent Thursday
Tasty Thursday
Fantastic Thursday
Full Plate Thursday