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Related CoursesThe Whole Scoop
Ice cream on top of Apple Pie is so last year. Though how you could ever pass up on that combo is anyones guess. How about apple pie IN your ice cream and THEN on top of apple pie. Yep. Another inclusion recipe that is super easy to make. Just get the base right (which clearly as you are in The Whole Scoop course you have organised) then follow these simple steps. Less baking, more eating!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
- 1/2 Batch Vanilla Bean Pastry Recipe
- 2 apples
- 30 Grams raw caster sugar BUY
- 1 Teaspoon vanilla extract BUY
- 1/2 Teaspoon ground cinnamon
- OR 1 Drops cinnamon bark oil BUY
- 1 Batch vanilla ice cream base of choice
Preheat oven to 180°C and line a flat tray with baking paper.
Prepare the pastry and roll it to approx .5cm thickness. Place onto the lined tray and bake 20 minutes or until golden and fragrant. Cool completely.
Peel, core and dice the apples and place into the Thermomix bowl with sugar, vanilla and cinnamon or cinnamon bark oil. Cook 8 min/100°C/Reverse/speed 1. The fruit needs to be softened and sweet with most of the water from the apples fully evaporated. Cool completely. Chill.
Make your ice cream mix according to recipe instructions. In the last minute of churning, stir through 80g of broken up vanilla bean pastry, and all of the cooked apples.
Store and freeze as ice cream recipe instructs. Enjoy with or without Apple Pie on the side!
This recipe can be seen if you sign up for the related course. Join the course to get access!