Tag Archives: Vanilla Ice Cream

Hasselback Apple Pies

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My version of single servings of  Hasselback Apple Pies are basically, crustless  apple pies and they are the most brilliant way to cut back on carbs while still being a delicious dessert.Make a batch of the salted caramel sauce ahead of time and keep it warm in the  saucepan  over low heat, while the apples bake…. and then to serve, spoon it over the vanilla ice cream and  the apples…..Perfection.

Serves 6

Ingredients:
For the Salted Caramel Sauce:
1 cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste

For the Apples:
6 large baking apples, halved vertically and cored
12 tablespoons unsalted butter, melted
1/3 cup sugar, plus more for sprinkling
2 tablespoons ground cinnamon
1/8 teaspoon ground cardamon
A pinch ground nutmeg
A pinch ground cayenne pepper (optional)
2/3 cup old-fashioned rolled oats
Vanilla ice cream, for serving
Warm salted caramel sauce, for drizzling

Directions:
For the Salted Caramel Sauce:
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Set aside and keep warm over a very low heat until ready to serve.

For the Apples:
Preheat oven to 350° F.

Line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.

Lightly brush apple tops with melted butter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven.

In a small bowl, combine remaining melted butter, sugar, cinnamon, cardamon, nutmeg, cayenne pepper (,if using,) and oats. Once cool enough to handle, spoon mixture inside apple slits.

Return to oven and bake 10 minutes more.

To serve, top each with a scoop of ice cream, then drizzle with caramel and …….Enjoy!

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Frosted Lemonade

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If you have not heard……..Frosted Lemonade is a recent addition to the Chick-Fil-A menu as a spin off of their classic and delicious lemonade.

This recipe is a little different than most of the Copycat Chick-Fil-A Frosted Lemonade Recipes that you will see. I found the original a little sweet and I wanted something easy to make and that was kid-friendly. This recipe still retains the creamy milkshake like texture with just the perfect amount of lemon juice for  tartness, making it a perfectly cool and refreshing beverage for the summer.

Enjoy!

Ingredients:
1 cup frozen concentrated lemonade
7 to 8 scoops of Edy’s Slow Churn Original Vanilla Ice Cream

Directions:
Shake the can of frozen concentrated lemonade vigorously. Open the container and measure 1 cup of the concentrate using a measuring cup. Add the concentrate and 7 to 8 scoops of the ice cream to blender. Blend until thoroughly mixed, about 2 to 3 minutes. Pour into a glass and garnish with lemon slices and serve immediately.