Celebrate Pi Day with Julie’s innovative twist on the classic Apple Pie a la mode.
1 carton vanilla ice cream
2 Apples, Finely Chopped
1/2 cup brown sugar
1 tablespoon cinnamon
1 tablespoon lemon juice
1 can of refrigerated flaky biscuit dough
Vegetable oil for frying
Combine the apples, brown sugar, cinnamon and lemon juice in a saucepan and heat over medium heat for 10 minutes until the apples are softened and a syrup has formed.
Let cool at room temperature and remove the vanilla ice cream from the freezer to soften slightly.
Swirl the apple mixture through the softened ice cream and set tin the freezer for 1 hour.
Scoop out balls of ice cream and place on a baking sheet lined with wax paper. Freeze for another 30 minutes. In the mean time roll out the biscuit dough on a lightly floured surface till the dough is nice and thin but does not rip. Working with one ball of ice cream at a time, wrap the biscuit dough around it pinching the edges to seal and place it back in the freezer to complete the remaining ice cream balls.
Heat a large pot of oil on medium heat to 375˚F. Fry one ice-cream ball at a time for 1-2 minutes until the dough is golden.
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