Yield: 1 9-inch cake. (Serves 12-16)
Preparation: 1 hr. 30 min. + overnight chilling
Bake time: 15 min. for the blondie
Apple Pie Blondie
180g all-purpose flour (1 1/2 c.)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. baking powder
115g unsalted butter – browned & slightly cooled (1/2 c.)
160g light brown sugar (3/4 c.)
1 egg, room temperature
1 tsp. vanilla extract
1 medium apple, peeled and shredded
Apple Pie Filling
2 medium apples, peeled and diced
juice of 1/2 lemon
1 c. water
1 tbsp. cornstarch
100g granulated sugar (1/2 c.)
1/4 tsp. ground cinnamon
Ice cream Cake
48 oz vanilla bean or french vanilla ice cream (depending on preference)
8 oz cool whip topping
1/4 c. crushed graham crackers
2 sheets of graham crackers, not crushed
2 sheets of graham crackers, crushed
Apple Pie Blondie
Preheat the oven to 325F (160C). Grease the bottom of a 9-inch springform pan and set aside.
In a medium saucepan, melt the butter on medium-low heat. Stir the butter continuously until it begins to turn an amber-brown color. Immediately take off of the heat and pour into a medium-sized heat safe mixing bowl. Set aside to cool for 10 minutes.
While the butter is cooling, whisk together the flour, cinnamon, salt and baking powder in a small bowl.
Once the butter is done cooling, whisk in the sugar until it is well combined. Then, whisk in the egg and vanilla until fully combined. Add in the shredded apple, followed by the flour mixture. Lightly fold the mixture with a rubber spatula until everything is well-combined. Pour the mixture into your prepared springform pan and bake for approximately 15 minutes, until a toothpick entered into the center of the blondie comes out clean.
If you are assembling the cake right now, place the blondie in the springform pan in to the freezer to chill rapidly prior to adding the ice cream. If not, you can tightly cover the blondie in the springform pan and leave it at room temperature overnight.
Apple Pie Filling
Peel and dice the apples and place into a medium bowl. The apples should be fairly small to prevent an odd texture in the final cake. Toss the apples with the lemon juice.
In a medium saucepan, stir together the water and cornstarch. Once the cornstarch has dissolved, turn the heat on medium-low. Mix in the granulated sugar and cinnamon until they are dissolved, and then mix in the apples. Let the mixture boil for 10 minutes, stirring occasionally.
Take the mixture off of the heat to cool. If assembling the cake the same day, place the apples into the freezer. If assembling the next day, store the apples in an airtight container in the fridge.
Note: You can also easily sub this part with canned apple pie filling!
Ice Cream Cake
Prior to this step:
– Let the ice cream and cool whip sit out at room temperature for 15-20 minutes, until softened
– Make sure the apple filling and blondie are both cold so that they do not contribute to any melting of the icecream.
Using a stand mixer fitted with the paddle attachment, stir the ice cream, cool whip, and graham crackers together on the lowest speed until just combined. We want to minimize how much air we incorporate, so once it is combined, stop mixing.
Spread half of the ice cream mixture over the blondie. Then, spread the apple filling over the ice cream mixture (keep some of the apple filling on the side to spread on top, if desired). Carefully spread the rest of the ice cream mixture over the apples. Place in the freezer to chill prior to adding any toppings. Or just serve from here and enjoy!
Topping are completely up to you and your personal preferences! If you make this recipe I would love to see the designs you come up with. Tag me on instagram @doughlights
For the topping I did: Make a spiral design with the caramel sauce, starting in the middle of the cake and going outwards. Then, using a toothpick or a knife, lightly drag the caramel from one end of the cake to the other (such as you were making crosses).
Nicely break apart the graham cracker sheets based upon the lines given on the sheets. Then, cut those in half. You should end up with 16 pieces by doing this. Place the pieces in the top of the cake, spaced out in a V design. Sprinkle the crushed graham cracker in between the V designs on the outermost part of the cake. Optional: then, place the remaining apple filling in a ring right in front of the graham crackers.
Chill the cake completely prior to serving. Carefully release the cake from the springform pan, serve, and enjoy!
This ice cream cake will keep for up to one week in the freezer, tightly covered. Enjoy!
If you make this recipe I would love to see it and your designs! Tag me on instagram @doughlights and use #doughlights