DUTCH APPLE CRISP CARMEL ICE CREAM DESSERT

Dutch Apple Crisp Carmel Ice Cream Dessert image

Provided by Amy Reiter

Time 2h40m

Number Of Ingredients 22

BOTTOM CRUST
1 box 16 oz size 'nilla wafers
1 1/2 stick butter, melted
1 tsp cinnamon, ground
FILLING
1/2 gal carmel and praline ice cream softened
3 lb granny smith apples
1 c water
1/2 c sugar
1 1/2 tsp cinnamon, ground
1 tsp nutmeg, ground
1/4 tsp allspice, ground
TOPPING
1 1/4 c all purpose flour
1/4 c sugar
1/4 c light brown sugar
1/4 tsp salt
1/8 tsp cloves, ground
1 stick butter, melted
1/2 tsp vanilla extract
1/2 tsp almond extract
carmel topping

Steps:

1. Crush 'nilla wafers in a food processer until they're fine crumbs and pour into small bowl. Stir in cinnamon. Add melted butter and stir with a fork until crumbs are all moist.
2. Press into the bottom of an ungreased 9 X 13" pan. Place in a preheated 350 degree oven for 15-20 minutes until set. Cool completely.
3. Peel and core apples. Cut apple into about 1/2 inch slices.
4. Place in large pot. Add water, sugar, cinnamon, nutmeg and allspice. Bring to a boile and simmer uncovered on medium heat stirring occasionly until apples are soft, about 20 minutes. Cool completely.
5. Pull ice cream out of the freezer for softening while making the topping. Add all dry topping ingredients to a medium size bowl and stir well.
6. Add melted butter and vanilla and almond extract and stir with a fork until crumbly.
7. Spread topping mixture evenly on a cookie sheet. Bake in the oven at 350 degrees for about 15 minutes or until dry but not too crispy. Cool completely.
8. Spread softened ice cream evenly on crust.
9. Generously drizzle carmel sauce on ice cream.
10. Spread apple mixture next.
11. Crumble topping mixture evenly on top of the apple mixture. Drizzle with more caramel sauce. Freeze for 6 hours or overnight.