Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Apple Pie à la Mode Sandwich Cookies
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 45 min
- Yield: 12 to 15 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 335
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 2 g
- Cholesterol
- 45 mg
- Sodium
- 111 mg
This recipe is sponsored by Breyers®. These ice cream sandwiches deliver all the cozy, nostalgic flavor of apple pie à la mode in one irresistible treat. Soft, buttery apple pie-spiced cookies sandwich with a cinnamon-apple filling and creamy vanilla ice cream core for the perfect balance of warm spice, sweet apples and cool, creamy vanilla. Keep a batch in the freezer for the busy Thanksgiving week, or whenever you want that classic apple pie taste.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 45 min
- Yield: 12 to 15 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 335
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 2 g
- Cholesterol
- 45 mg
- Sodium
- 111 mg
Ingredients
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Directions
- Toss together the lemon juice, apple pie spice, apples and 1/3 cup of the sugar in a medium bowl.
- Melt 2 tablespoons of the butter over high heat in a medium skillet. Add the apple mixture and stir to coat with the butter. Lower the heat to medium, cover and cook, stirring occasionally, until the apples are tender and translucent, about 20 minutes; if the mixture becomes too dry and begins to brown before that, add 1/4 cup water and continue to cook.
- Mix the cornstarch with 1 teaspoon cold water in a small bowl and pour into the apple mixture. Bring the mixture to a boil to activate the starch and cook until thick and bubbly, about 1 minute more. Transfer to a bowl and reserve.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whip the remaining 12 tablespoons butter and 2/3 cup sugar in a second medium bowl with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg until just combined, then mix in the vanilla. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop 1 tablespoon of the dough for each cookie and roll into a ball. Place about 2 inches apart on the prepared baking sheets and press down into flat disks about 1/4 inch thick. Bake the cookies until just set on top but still pale, about 15 minutes. Cool the cookies on the baking sheets.
- When the cookies are cool, flip them over. On half of the cookies, spread each with 1 teaspoon apple filling. On the other half of the cookies, spread each with 2 tablespoons vanilla ice cream. Sandwich each apple filling-topped cookie with an ice cream-topped cookie and press together gently.
- Serve immediately or store in the freezer for up to 3 months. Let soften 5 minutes before serving from frozen.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
