I was thinking about a chocolate chip cookie and ice-cream sandwich. But I got to thinking and there are soooooooooo many chocolate chip cookie ice-cream sandwiches out there. I’m borderline sick and tired of ice-cream between chocolate chip cookies. Well, let me take that back, I will never be tired of chocolate chip cookies. So I went back to the drawing board, tried to think of a unique but easy to make cookie that I can use for my dessert sandwich. I also wanted a dessert that I’ve never seen anyone make before. It’s the new way to have an apple pie a la mode.
I’m not a huge fan of American apples but I love apple pie. It’s such a warm and comforting desert, especially with ice-cream. It warm sweet comforting and full of cinnamon and spices. I love apple pies almost as much as my sister loves pumpkin pie. This is definitely apple pie 2.0 it has all the lovely elements. The pie dough was the perfect vehicle for the cookie and the filling as a spread with the lattice work on top. It almost tastes like a rugelach with some kind of apple preserve filling.
Now let’s talk about this bomb-tastic lemon ice-cream. Just as I was about to be basic and make a vanilla bean ice-cream, I remembered that we got a Nielsen Massey pure lemon extract in our goodie back from the last Saveur’s summer cookout. The lemon extract has been sitting in my cupboard for far too long and I decided what the hell, let’s try it out in this ice-cream with a little bit of lime extract. It was too good, rich flavor, not artificial just the perfect lemon flavor.
It pairs very well with the buttery apple-pie cookie. You can serve the lemon ice-cream in between two cooled apple pie cookies, or open faced with a scoop of ice-cream atop one apple pie cookie.
Ingredients (printable recipe)
Apple Pie Cookies
2 prepared pie dough or two sheets of puff pastry (pie dough is better)
½ lime (juice)
½ cup sugar
½ cup flour
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
5 tablespoon butter
Few sprinkles of sugar and cinnamon
1 ½ teaspoon lemon extract
1 lime zest
Yellow food coloring (optional)
2 pinches of salt
Jeni’s ice-cream base
2 cup Milk plus 2 tablespoons
1 ¼ cup Cream
2/3 cup white Sugar
3 table spoon Cream cheese
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon Corn syrup
For the ice-cream
- In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
- In a separate bowl lightly whisk the cream cheese, salt, lime zest, lemon extract and coloring
- In a pot bring to boil the cream, milk, white sugar and corn syrup for 4 minutes exactly
- Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
- Place back on the heat and stir allowing it to slightly thicken for a minute or two
- Pour the hot milk mixture into the bowl of cream cheese to dissolve it and remove lumps
- Pour contents into a zip lock bag
- Prepare a bowl filled with ice
- Place the zip lock bag in the ice bath and allow the mixture to completely cool
- Churn the cooled mixture in an ice-cream maker
- Once the consistency has thicken up to soft serve pour into a metal loaf pan place a layer of parchment paper over top
- Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.
For the Apple pie cookies
- Preheat oven to 375 degrees
- Remove the seeds from the apples and roughly chop
- To a food processor, add apples, lime juice, butter, sugar, cinnamon and nutmeg
- Blend into a fine paste
- Roll out two sheets of pie crust or puff pastry
- Spoon the apple spread all over one sheet
- Using a lattice cutter and working in small batches, make some lattice designs with the other pie dough and place on top of the apple pie spread
- Once you have covered then entire layer with lattice dough using a cookie cutter cut out as many cookie shapes as you can from the dough
- Place unto a prepared baking sheet
- Sprinkle with more sugar and cinnamon
- Bake until golden brown apx 15-20 minutes
- Remove from oven and allow it to cool before making ice-cream sandwich cookies with the lemon ice-cream.
- Make sure to work with smaller pieces for the lattice cutter, and if you don’t have one you can do the traditional method by braiding strips of dough together.