This crazy year deserved a less-than-traditional dessert! So, apples and honey but make it next-level! Salted honey no churn ice cream topped with a quick-cook apple topping and served with pie crust cookies!
2 cups chilled heavy cream
14-ounce can sweetened condensed milk
6 tablespoons honey, divided
1/2 teaspoon flaky sea salt, divided
2 Granny Smith apples
1 tablespoon butter
juice from 1 lemon
extra honey and flaky sea salt, for drizzling
Pie Crust Cookies, for serving
Make the ice cream: Line a loaf pan or cake pan with parchment paper or plastic wrap. Pour the sweetened condensed milk into a large bowl. Place the heavy cream in the bowl of your mixer; whip until stiff peaks form. Fold 1/4 of the cream into the condensed milk, to lighten it a bit. Then add the remaining cream and fold till smooth and fully incorporated (be careful not to overmix).
Transfer half of the mixture into your prepared pan – top with 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Repeat with remaining ice cream, 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Swirl with a thin knife, cover with plastic wrap and freeze overnight.
Make the apple topping: Peel, core and dice both apples. Melt the butter with the remaining 2 tablespoons of honey in a small saucepan. Add the apples and stir to coat. Bring mixture to a boil and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the lemon juice.
Serve the ice cream with the cooked apples and pie crust cookies; top with additional honey and flaky sea salt if desired.
Sheri Silver is a Westchester mom of 3 who summers in Rockaway, loves her hometown of NYC and will never turn down a doughnut. She blogs and overshares at www.sherisilver.com (Instagram @sherisilver).