Spicy Applesauce Ice Cream Pie
Yield
1 piePrep
15 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, apple spice
|
* |
| 1 | cup |
water
|
|
| ¾ | cup |
vanilla frosting
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 6 | cups |
maple nut ice cream
butter brickle ice cream, or cinnamon ice cream |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, apple spice
|
* |
| 237 | ml |
water
|
|
| 177 | ml |
vanilla frosting
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 1.4 | l |
maple nut ice cream
butter brickle ice cream, or cinnamon ice cream |
* |
Directions
Heat oven to 3500F.
Generously grease and flour bottom, sides and rim of two 9-inch pie pans or round cake pans. Do not use 8-inch pans, they are too small.
In a large bowl, blend all ingredients, except the ice cream, until moistened.
Beat two minutes at highest speed.
Spread half batter (2¼ cups) in bottom of each prepared pan.
Do NOT spread up sides of pan.
Bake at 3500F for 25 to 30 minutes; DO NOT OVERBAKE.
Crusts should collapse to form pie shells.
Cool completely before filling.
In a large bowl, blend softened ice cream until smooth.
Divide and spread evenly in center of pie shells leaving a ½ inch rim.
If desired, drop spoonfulls of ice cream topping on top, swirl with a knife.
Freeze pies at least 2 hours before serving.
Store in freezer.
Once pies are frozen, wrap airtight to avoid freezer burn.
