Tag Archives: vanilla bean ice cream

Apple Crisp

Washington is known for its apples.  Galas, Red Delicious, Granny Smiths, and my very favorite, Honey Crisps, all grow in my home state, and, let’s be honest, they’re the best apples in the world.  I love cooked apples; whether they’re in applesauce or pie, there’s something comforting about a warm soft apple with a hint of cinnamon.  That’s why I absolutely adore Tom Douglas’ apple crisp.  It has a crisp, buttery topping over sweet gooey apples.  And the very best part is that you can use any fruit that’s in season, including berries, peaches and rhubarb.  Serve this stuff warm with a scoop of vanilla ice cream, and I promise you’ll fall in love, too!

Shopping List

For the crisp topping:

  • 2/3 cup old-fashioned oats
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into dice

For the apples:

  • 8 medium apples (whichever are your favorites!)
  • 1/3 cup sugar (more or less depending on the sweetness of the apples)
  • Cinnamon for sprinkling over the apples


  • Preheat the oven to 350 degrees.
  • To make the crisp topping, combine the oats, brown sugar, flour and cinnamon in a bowl.


  • Add the diced butter to the dry ingredients and blend with a pastry blender or the tips of your fingers until crumbly.  Set aside.
  • Peel the apples, core them, and cut them into thin slices.


  • Toss the apples with the sugar.


  • Pour the apples into a 9-inch pie pan, sprinkle with cinnamon, and cover with the crisp topping.


  • Set the filled pie pan on a baking sheet to catch any juices, then place in the oven and bake until the topping is golden brown, the apples are soft, and the juices are bubbling, about 45 to 55 minutes.


  • Spoon portions of warm crisp into bowls and top with ice cream or whipped cream.

Caramel Macchiato Ice Cream Pie

We love a good dinner party. What better way to socialize than with a group of friends, some tasty adult bevies and, of course, some delicious food? We have found, though, in most of our dinner outings that more often than not people miss an essential part of the meal: dessert!  It doesn’t have to be just for a party, though; dessert is a vital component to any balanced food gathering, and (GULP), we have been guilty of leaving dessert off of the table way too often. Shit, even the one and only Snoop Dogg himself understands the connection and importance of dessert…

“When I’m no longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.” – Snoop Dogg

We feel ya Dogg… Maybe it’s the emphasis on appetizers, and the meal itself, but dessert doesn’t have to be a forgotten art. It can be easy, delicious, and the perfect ending note to a lovely time whether you are entertaining a group or just yourselves. What’s more, it doesn’t have to come from your local bakery. There are desserts out there that are just as impressive without the fuss of baking, like the caramel macchiato ice cream pie we are featuring this week. I combined my love for coffee and ice cream to make this delicious dessert. This ice cream pie is simple to put together, and the steps can be done days in advance to eliminate the need to spend time on it when you are preparing your meal. Paired with your favorite coffee or espresso,  you’ll impress your guests with a dessert that DIDN’T come from your local baker.


Use your favorite ice cream brand.

Use your favorite ice cream brand.

  • 8-12 oz. chocolate wafer cookies, pulsed in a food processor until fine
  • 3/4 cup of melted unsalted butter
  • One jar of chocolate fudge sauce
  • One pint of your favorite vanilla bean ice cream
  • One pint of a coffee flavored ice cream
  • One bottle of squeezable caramel sauce


Chocolate cookie crust

Chocolate cookie crust

  • Butter the bottom and sides of a 9″ pie pan
  • In a food processor, pulse the cookies until fine; transfer to a bowl. Add the melted butter and stir until coated. Press the crumbs over the bottom and sides of the pan and place the crust in the freezer until firm, about 1-2 hour(s), but can be done a few days in advance.
  • Once the crust is firm, place a layer of the chocolate fudge sauce on top of the cookie crust. Then place crust back in freezer for an additional hour or two, but can also be done a few days in advance.
Then the fudge layer

Then the fudge layer

  • Once the chocolate sauce is firm. Take the vanilla bean ice cream out of the freezer, and let sit at room temperature until soft (approximately 15-20 minutes). Take vanilla bean ice cream out of carton, place into a bowl, and stir until smooth. Then place a layer of the vanilla bean ice cream on top of the chocolate sauce layer. Then place back in freezer for an additional hour or two, but can also be done a few days in advance.
Vanilla layer next

Vanilla layer next

  • Once the vanilla bean ice cream is firm, repeat the last step with the coffee ice cream. Place in freezer for an additional hour or two, but can also be done days in advance.
Coffee ice cream awaiting its drizzle of caramel topping

Coffee ice cream awaiting its drizzle of caramel topping

  • When ready to serve take ice cream pie out of freezer 20-25 minutes before serving. Cut, place pieces on serving plates, and creatively coat the top of the slice with the caramel sauce.

We hope you enjoy this dessert as much as we do! As always, if you have preparation questions don’t hesitate to let us know!

– Cheers!




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