Apple Crisp Ice Cream
So apparently last week marked the first days fall. This is news to me, as I thought that Labor Day was actually the last day of summer. If this is untrue, why do the powers that be dictate we cannot wear white after Labor Day? I neither listen to nor support this regulation at all; In fact, I’m hereby making it my personal mission to incorporate white into my wardrobe as frequently as possible this fall/winter season. I’m pretty sure I saw Taylor Swift wearing a white crop top sometime last winter so naturally if Taylor does it, it’s ok. She can do whatever she wants. I luh you, Tay.
Fall always makes me think cinnamon, caramel, apples and pumpkin– all delicious things I love! But here’s my problem with the onset of fall foods:
I MISS THE SUMMER FOODS.
I want to eat pico de gallo off of salty chips and drink a margarita out of a heavily condensating glass and eat so many ice cream cones that my belly aches and the only cure is MORE ICE CREAM.
I embrace you, fall, but friends don’t turn their backs on one another and summer, sweet thing that it is, was so good to me.
How about we all stop with our no white wearing regulations and obligatory drinking of spicy beverages and just agree to agree that summer and fall can combine to make something magical and delicious. At least through September?
The defense for this notion calls the court to observe exhibit a: apple crisp ice cream. It’s apples (totally fall) and ice cream (hello summer)! I started thinking of this recipe a while ago when I first tried Joy the Baker’s brown sugar ice cream. It’s the easiest ice cream recipe I’ve ever made because it requires zero cooking. Also, it’s delicious. The fact that it contains a healthy dose of Kentucky bourbon is irrelevant (False: it is everything).
This ice cream is creamy, rich, and with that little extra oomph that makes you say, “Lordy Lordy, what is in this ice cream!?”
My initial idea was to add a streusel crumb to this ice cream base. So I went for it and my first choice for cookies to crumble was G Mommas Buddascotch Oatmeal cookie.
G Mommas is a small business bakery started here in Selma, AL by a good friend of mine, Robert Armstrong. He began his cookie making based off of a recipe his Gammy (thus, “G Momma”) used to make. These cookies are bite-sized, buttery, and wonderfully crisp. I call them the Cheez-it of cookies because you start eating them and then all of a sudden the bag is empty, your husband is mad that you ate the last of his snacks, and you suddenly hate yourself but also love yourself because those cookies were the most delicious thing you ate all week.
These cookies are a perfect flavor match for the tart bites of apple and sweet, creamy brown sugar bourbon ice cream base. I’m not saying you can’t make this ice cream without these cookies, but I am saying you’ll be happy if you just order yo’self a bag and make it the appropriately Southern way. The good news is that these bad boys (and their chocolate chip counterparts) are being sold increasingly across the southeast and in some major specialty stores like Cracker Barrel and World Market. Who knows- a bag could be just around the corner from you!
Strap on your white pants, pick up some cookies, and please just make this ice cream. Happy Fall, y’all!
- 1 (8 oz) package of cream cheese at room temp
- 2 1/2 cups of cold half-and-half
- 1 cup pack light brown sugar
- 1/4 tsp salt
- 1 tbsp bourbon
- 3 ounces of crunchy, crisp oatmeal cookies (I used G Mommas Buddascotch Oatmeal Cookies)
- 1 tbsp brown sugar
- 3 tbsp melted butter
- 1/2 tsp salt
- 1 tbsp butter
- 2 granny smith apples, peeled and chopped into 1/2 inch pieces
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- Combine the cream cheese, brown sugar, and salt in a stand mixer. Once combined, add the half-and-half and bourbon. Blend on high speed until smooth.
- Transfer ice cream mixture to an ice cream maker and churn according to the manufacturer's instructions.
- Preheat oven to 350 degrees.
- Crumble cookies in a food processor until they are small crumbs. Add brown sugar, butter, and salt and pulse until well combined.
- Bake on a lined cookie sheet for 12 minutes. Allow to cool at room temperature prior to use.
- Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, for approximately 12 minutes, or until filling is bubbling and thick.
- Allow to cool in fridge prior to use.
- In an ice cream container (I use a ceramic loaf pan measuring 8 1/2" x 4 1/2"), layer 1/4 of total ice cream mixture, 1/4 of crumbs, and 1/4 of apple pie filling. Repeat this process 3 more times.
- Drag a knife through the loaf pan 6-7 times to create a swirl of all of the ingredients. Smooth out the top.
- Place in freezer to firm up for at least four hours. This ice cream will keep up to 1 week.
- 1. Make the apple crisp bits and cookie crumble ahead of time. Allow to cool completely prior to use.
- 2. While the bourbon is not necessary in this recipe, it is 100% recommended.