As much as I love fall, I’m probably not going to see any leaves falling, temperatures dipping or sweater wearing where I live. As sad as that is, there’s a benefit to living in the South – ice cream all year long. It may still be 100°F outside in my town, but I’m going to pretend it’s a bit cooler with some fall-themed sweets, like these apple pie bowls and creamy butternut squash ice cream.
Yes, you read that right – butternut squash ice cream. In all reality, pumpkin is a squash so it’s not that far off, and people DEVOUR pumpkin ice cream. Not only is this BETTER than pumpkin (I know, dare I say), it’s got crunchy bites of chopped apple in every little scoop. For added texture, I topped each bowl with some granola.
These apple pie bowls could not be easier to make. You roll out pie crust (either store-bought or homemade), use a bowl to make the crusts into perfect little rounds, and finally, place the crusts into a KitchenAid® Muffin Pan.
Poke some holes into the crust before baking it in the oven for 10-11 minutes at 450°F, or until golden brown. Yup, in less than 12 minutes you have the cutest pie crusts that ever did live!
While the pie crusts bake, you’ll have plenty of time to whip up this ice cream. This is made even easier with your KitchenAid® Ice Cream Maker and Stand Mixer. Be sure to freeze your Ice Cream Maker overnight. This recipe uses butternut squash puree, which you can find in select grocery stores. You can also make it yourself by pureeing frozen squash.
To prepare your ice cream mixture for the Ice Cream Maker, mix together the butternut squash puree, heavy whipping cream, sugar and vanilla until combined, about 5-7 minutes. Then, whisk in the pumpkin spice.
Now, my ice cream secret? I let this mixture sit in the refrigerator for at least 2 hours. You can skip this step; however, I find when you let the cream sit in the refrigerator prior to churning, it results in a creamier, softer ice cream.
After 2 hours (or immediately, should you choose to skip this step), remove the Ice Cream Maker attachment from your freezer and attach it to the Stand Mixer. Churn the ice cream for about 10 minutes.
Then, chop some apples, toss them into the ice cream, and continue churning for an additional 10 minutes. Scoop the ice cream into a freezer-safe container and place in the freezer for about 30 minutes. Once it has set in the freezer, scoop the ice cream into the pie crusts. For added deliciousness, add some extra crunch by topping the bowls with granola or chopped apple bits.
All that’s left to do is enjoy! These make the perfect addition to any holiday menu and provide a fun (and far-less complicated) alternate to regular pie.
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Apple Pie Ice Cream Bowls
Makes 6 servings
For the ice cream
15 ounces butternut squash puree
1 2/3 cups heavy whipping cream
2/3 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 granny smith apple, finely chopped
For the crust
1 store-bought pie crust
Freeze your KitchenAid® Ice Cream Maker overnight on the coldest freezer setting.
Preheat oven to 450°F. Grease a KitchenAid® Muffin Pan with nonstick cooking spray.
Roll out the pie crust and use a small bowl to stamp out circles. Press the pie crust into and up the sides of the Muffin Pan.
Bake for about 10 – 11 minutes, or until golden brown. Let the crusts cool in the Muffin Pan for about 10 minutes. Then remove and chill on a wire cooling rack.
Meanwhile, whisk the butternut squash puree, heavy whipping cream, sugar and vanilla until the sugar is dissolved, about 5 – 7 minutes. Whisk in the pumpkin pie spice. Cover the bowl with foil and chill for at least 2 hours.
Once chilled, remove the Ice Cream Maker from your freezer, attach it to your KitchenAid® Stand Mixer, and add the chilled ice cream mixture. Turn on the Stand Mixer and churn for about 10 minutes. Add in the chopped apples and churn another 10 minutes, or until thick and creamy. Freeze the ice cream for about 30 minutes prior to serving.
Scoop the ice cream into the chilled bowls, top with chopped apples and crunchy granola.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*