Cinnamon Apple Ice Cream Pie

Directions

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1. Prepare the apple filling. In a pot over medium heat, melt butter and add diced apples. Sauté and soften for 1-2 minutes then add 1/3 cup of brown sugar and 2 tsp cinnamon. Turn the heat to low and stir occasionally. Cook until the apples have softened and it is no longer runny. Once cooked, place in a container and refrigerate to chill for a minimum of one hour (best overnight).

2. Prepare the graham cracker crust. Crush the graham crackers in a bag with a rolling pin or in a food processor. Add the crushed crackers to a bowl with melted butter and sugar. Stir to combine.

3. Add the graham cracker mix into a pie dish. Spread evenly and press down to pack and form a crust. Once you’ve made a crust, set the pie dish inside the freezer to harden and cool for about 5 minutes. Remove the ice cream from the freezer while you wait.

4. Remove the pie dish from the freezer and add 5-6 large scoops of ice cream onto the crust. Press down on the ice cream with a spoon to smooth and spread evenly across the crust.

5. Top the ice cream with the apple filling and spread evenly.

6. Add another layer of 5-6 scoops of ice cream along the top of the pie. Press down on the ice cream with a spoon to spread evenly and then smooth the top with a knife.

7. Top with thin apple slices and garnish with a dash of cinnamon. Place in the freezer to freeze for at least 4 hours or until frozen (best overnight).

8. To serve, remove from the freezer and sit at room temperature for 10-15 minutes before slicing.