Delightful Apple Crumble Ice Cream Cake for Sweet Summer Joy

Experience the delightful blend of flavors with this Apple Crumble Ice Cream Cake that's perfect for summer gatherings.

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Prep Time 1

Cook Time 45

Freezing Time 1 30

Total Time 3 15

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ice Cream Layer

2 cups Vanilla Ice Cream Use any brand; ensure it’s slightly softened for easy layering.

For the Crumble

1 cup Old Fashioned Rolled Oats Quick oats can be used but will yield a softer texture.
1 cup All-Purpose Flour Gluten-free flour can be used as a substitute in the crumble.
1/2 cup Brown Sugar Light or dark brown sugar works; coconut sugar is an alternative.
1 teaspoon Ground Cinnamon Nutmeg can be added for extra depth; adjust to taste.
1/2 cup Unsalted Butter Can substitute with margarine for dairy-free options.

For the Cake

2 cups Cake Flour All-purpose flour can be substituted, but the cake may be denser.
1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
1/2 teaspoon Salt Use kosher or table salt; adjust quantity if using coarse salt.
1 cup Granulated Sugar Can replace with sugar substitutes, adjusting amount as necessary.
1 teaspoon Vanilla Extract Use pure vanilla for the best flavor; imitation can be used in a pinch.
2 large Eggs Flax eggs can be a vegan alternative (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
1 cup Whole Milk Use any non-dairy milk for a dairy-free version.

For the Apple Filling

3 large Large Apples Granny Smith or Honeycrisp apples are recommended for tartness and firmness.
1 tablespoon Lemon Juice Apple cider vinegar can be used as a substitute.

For the Whipped Cream Topping

1 cup Heavy Whipping Cream Substitute with coconut cream for dairy-free.
1/4 cup Powdered Sugar Can replace with a sugar alternative for a low-sugar version.

Equipment

8-inch cake pan
mixing bowls
Skillet
baking sheet
whisk
pastry cutter

Method

Preparation Instructions

Prepare Ice Cream Layer: Line an 8-inch cake pan with plastic wrap, leaving some overhang for easy removal. Smooth softened vanilla ice cream into the pan, creating an even layer. Cover and freeze for 2-3 hours.
Make Crumble: Preheat the oven to 375°F (190°C). In a mixing bowl, combine rolled oats, flour, brown sugar, and cinnamon. Cut in butter until coarse crumbs. Spread on a baking sheet and bake for 15 minutes until golden. Cool.
Bake Cake: Grease another 8-inch cake pan. Melt ½ cup butter. In a separate bowl, whisk flour, baking soda, and salt. Combine melted butter, sugar, and eggs, alternating with milk until smooth. Pour into the pan and bake for 30-35 minutes. Cool completely.
Prepare Apple Filling: Peel, core, and slice apples. Toss with sugar, cinnamon, nutmeg, flour, and lemon juice in a skillet. Cook for 5-10 minutes until apples soften. Cool the filling.
Make Whipped Cream: Beat cold heavy cream and powdered sugar until stiff peaks form. Chill briefly to keep firm.
Assemble Cake: Level the cooled cake. Place one layer on a plate, pipe whipped cream, add half apple filling, and sprinkle some crumble. Repeat with the second layer. Freeze for 20 minutes.
Layer Ice Cream: Remove ice cream layer from the pan and place on top of the apple filling. Frost the cake with whipped cream and freeze for 30 minutes to set. Top with remaining crumble and freeze for 1 hour.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Keep ice cream and whipped cream cold during assembly to prevent melting. Level cake layers for an even stack and chill mixing bowls for fluffiest whipped cream.

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