Apple Pie And Peppermint Ice Cream Shakes Recipes

APPLE PIE ICE CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
• Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
• Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
• When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.

APPLE PIE SHAKES

Steps:

• In blender, place ice cream, milk and cinnamon. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
• Pour into 2 glasses; top with sweetened whipped cream; sprinkle with cinnamon. Serve immediately.

PEPPERMINT MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

APPLE PIE SHAKE

Steps:

• Place a tall glass in the freezer to chill.
• Add the ice cream, milk and pie to the blender. Blend until fully combined and frothy. Serve in the chilled glass and enjoy! Feel free to change up the pie and ice cream, depending on the season.
• Cook's Note: Freezing your pie before blending will give you a nice, thick texture.

EASY PEPPERMINT ICE CREAM PIE

Steps:

• Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
• Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
• Scoop half of mixture into each of 2 pie crusts.
• Smooth evenly in crust.
• Cover with lid, if available, or wrap.
• Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
• Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
• Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
• Enjoy! ;).

APPLE-PIE ICE CREAM PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., Drizzle 1/3 cup caramel topping over crust. Layer with 1 cup pie pieces and 2 cup ice cream. Repeat layers. Drizzle with remaining topping. Freeze, covered, until firm, about 3 hours.

APPLE PIE ICE CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
• Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
• Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
• When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.