Dutch Apple Pie Ice Cream

by Erin

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YourSeasonIsServed #CollectiveBias

Turn those leftover holiday pies into a fun new dessert! I turned leftover slices of pie into a delicious Dutch apple pie ice cream.

Dutch Apple Pie Ice Cream 4

The holidays are here folks! In my family, no holiday dinner is complete without an assortment of pies – I am sure many of you can agree on that. And multiple pies usually means that in addition to the usual holiday dinner leftovers there’s pie leftovers!

Dutch Apple Pie Ice Cream 1

While I’m not one to shy away from eating leftovers straight up as they were originally intended, I also enjoy finding ways to repurpose them into something new. One of my favorite creations using leftover pie is turning it into a milkshake. But if for some strange reason you have more than one small slice left, I came up with another idea for you.

Dutch Apple Pie Ice Cream 2

After you enjoy your holiday meal and eat your dessert, set aside a few slices of your favorite pie because you’re gonna want to make this ice cream. It works with any flavor or pie but I went with Marie Callender’s® Dutch Apple Pie (hello crumble topping!). All you have to do is layer homemade vanilla ice cream with chopped up pie slices. To seal the deal? I topped it off with a dollop of real cream Reddi-wip®. Which BTW, you can get a free can of Reddi-wip when you buy a Marie Callender’s dessert pie from Kroger (11/16-11/24). What’s not to love?


Find Marie Callender’s Dessert Pies and Reddi-wip® products in a Kroger or Kroger banner store near you. Kroger banners include Dillons, King Soopers, Frys, Fred Meyer, Ralphs, Food 4 Less, QFC, Smiths, and Harris Teeter. Find a store near you: http://cbi.as/5qy9e. The discount will be automatically applied at the register when using your shopper card. Participating locations only. Offer expires 11/24/16. See store for additional details. Limit 1 per transaction.

Dutch Apple Pie Ice Cream 3

One year ago: Root Beer Chocolate Chip Cookies

Two years ago: Pita Breakfast Pizza for One

Three years ago: Chocolate Peanut Butter Cookie Dough Roulade

Four years ago: Tortellini with Guiltless Pumpkin Alfredo

Five years ago: Butternut Squash Lasagna


Makes approximately 1 quart


5 egg yolks

1/2 cup granulated sugar, divided

1-3/4 cups heavy cream

3/4 cup milk

1/4 tsp salt

1 tsp vanilla extract

2-3 slices of leftover Marie Callender’s® Dutch Apple Pie


  1. Whisk together the egg yolks and 1/4 cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
  2. Heat the remaining 1/4 cup of sugar, cream, milk, and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle 1/2 cup into the egg yolk mixture, whisking constantly. Repeat with another 1/2 cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
  3. Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through a strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
  4. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, transfer the ice cream to the storage container, alternating layers of the ice cream with chopped up pieces of pie. Cover with plastic wrap or tin foil and freeze for about 6 hours or overnight.
  5. Once solidified, serve topped with whipped cream.

Source: Adapted from my Bailey’s Ice Cream with Whiskey Fudge Swirl and No-Churn Roasted Strawberry-Rhubarb Pie Ice Cream.


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