You've got a sour cherry and apple pie filling for these next level ice cream sandwiches. They'll make the perfect summer dessert!
To make the apple filling, add apples to a medium saucepan over medium heat. Add lemon juice, brown sugar, cinnamon, nutmeg and sea salt. Once the mixture starts to boil, turn the heat down and simmer for about 8 to 10 minutes. Once slightly reduced, combine cornstarch with water into a slurry and whisk it into the apple mixture and let the sauce thicken up, about another 1 to 2 minutes. Once done, the mixture should be thicker and the apples cooked down. Set this aside to cool at room temperature.
Since the ice cream container gets slightly smaller towards the bottom, the ice cream filling will vary slightly in size. To get the sizes perfectly uniform, use the 3-inch round cookie cutter to punch out the ice cream rounds before placing on the pie cookie.
Place each ice cream round on a pie cookie. Then top with another pie cookie to make pie cookie ice cream sandwiches.
Preparation and cook time is doubled if making both sour cherry and apple fillings.
The pie cookie crust amounts listed make enough for 1 filling or 4 ice cream sandwiches.
If making both fillings, double the pie cookie crust amounts. Make sure to buy pre-rolled frozen puff pastry or pie crust, not a pie shell. These packages will come with 2 pre-rolled sheets, just as if you were making a pie. You will need 2 packages for both fillings or 8 ice cream sandwiches.