Sometimes, I forget the beautiful simplicity of vanilla ice cream. My favorite flavors usually are chocolate based, with lots of yummy stuff mixed in. Even the ice cream recipes that I’ve posted usually have two (or more) added ingredients to make a unique flavor. But any other flavor than vanilla would distract from the other components of this sundae.
The dessert is like apple pie a la mode, but with a quarter of the effort. The first bite I took of it I exclaimed, “holy c**p, this is good!” My son kept pestering me because I didn’t want to share. And one word of advice: don’t skip the pie crust! Even if you’re not comfortable with making your own, use a pre-made roll out one. It’s so worth the extra step.
P.S. Wondering what’s written on the spoon? Get a better view of it here.
- Stir together the apples, sugar, cinnamon, nutmeg, lemon zest, and flour in a medium saucepan. Place over medium heat until sugar has dissolved. Add water and bring to a gentle boil. Keep cooking mixture for another 15 minutes, stirring occasionally, until apple slices have cooked through.
- While the apples cook, roll dough on baking sheet to ¼” thickness. If using a premade crust, simply unroll it onto the baking sheet. Bake at 375°F until lightly browned, about 15 minutes. Let cool for 10 minutes, then cut crust into desired shapes for the dessert.
- To assemble the sundae, split each banana in half lengthwise and lay each in the bottom of a dish. Layer with three scoops of vanilla ice cream. Top with whipped cream, caramel sauce, and the pie crust pieces.