Baked Apple Sorbet

October 19, 2011

One of the things that sold me on the Jeni’s Splendid Ice Creams at Home cookbook is that it’s arranged by season. Ice cream recipes geared toward fall and winter? Sign me up! It’s fall and it’s apple season, so the recipe for Baked Apple Sorbet looked promising. To make the sorbet, you bake apples with apple cider, sugar, cinnamon, and vanilla, then puree it and chill it before freezing it in your ice cream maker. It’s all the flavors of fall in a frozen treat!

It’s great plain, but I served it with pie crust cookies and whipped cream with a little rum mixed in. The buttery cookies and spiked whipped cream played nicely with the sweet sorbet. This would be a great Thanksgiving dessert, or something a little different to serve with holiday leftovers.

This was another virtual cook-along with my friend Michele, so if you want to get the recipe and see how hers turned out, take a look at her blog. If you have a copy of Jeni’s Splendid Ice Creams at Home, the sorbet recipe is on page 132, and the Pie Crust Cookies are on pages 51 and 188. I haven’t tried any other recipes from this book yet, but I’m looking forward to trying an ice cream recipe using Jeni’s ice cream base. You can read more about Jeni and her techniques in this article that Michele sent me.

Recipe notes:

  • My apples needed more baking time than the recipe called for. I just kept checking them and took them out when they were tender.
  • All of Jeni’s recipes call for putting the mixture into a plastic bag to chill, then snipping the corner off the bag and squeezing the contents into the ice cream canister. This sounded like a great idea…until I tried it. I’m not quite sure what went wrong, but I was happy when no plastic turned up in the sorbet. Maybe it works better for certain ice cream makers (or certain people).
  • I made the pie crust cookies from a recipe in Jeni’s Splendid Ice Creams. The crust has whole wheat flour and oatmeal, and it’s tasty! You could also make your favorite pie crust, roll it to 1/8 inch, and cut it into small circles. Place them on a parchment-lined baking sheet, brush with heavy cream and sprinkle with turbinado sugar. Bake 13-15 minutes at 350ΒΊ.


  1. Ooh, you’ll have to tell me how your ice cream making goes. I have her book and tried her goat cheese with roasted cherries recipe. While the flavour was really good, the texture was terrible – totally icy. I’ve never had problems following one of David Lebovitz’s ice cream recipes so I was quite disappointed with it. I will have to try making a sorbet though – we’ve had her Riesling Poached Pear sorbet and it was heavenly!

  2. As if the baked apple sorbet didn’t sound good enough, those pie crust cookies are the perfect companion! I borrowed Jeni’s book from the library but haven’t had a chance to make anything yet. Definitely bookmarking this one πŸ™‚

  3. yum. you know I love apples and ice cream in all seasons. what about drizzling some caramel sauce for caramel apple sorbet?

  4. Your sorbet looks perfect! And the cookies look amazing so now I definitely have to make them. Thanks for making sorbet with me.

  5. Very nice recipe. I love baked apple and cinnamon; I don’t have an ice cream maker though 😦

  6. Serving pie crust cookies with the apple sorbet is such a clever idea! You’re right, it’s a great fall dish.

  7. This sounds delicious!!!!! Love the sound and look of this one! πŸ™‚

  8. That sounds really different and yummy. Love the pie crust with it!

  9. This sorbet looks and sounds truly devine.

  10. OK, I really, really want this book now. That sorbet looks so incredibly good – how unexpected (but well appreciated!) that would be at a Thanksgiving dessert table.

  11. this looks and sounds so incredibly good. you had me at ‘rum’ πŸ˜‰

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