September 18, 2022

Spicy Apple Pie Ice Cream Soda

By Christine Burns Rudalevige

Feature Image by Derek Bissonnette | Styled by Catrine Kelty

The heated tang of fire tonic and the unmistakable sweetness of apple cider syrup mix with cinnamon-based ice cream to make for an interesting spin on the fall apple pie theme. We’ve used a Maine-made plant-based ice cream here, but you can substitute a dairy-based one if you choose.

Print Recipe

Makes

floats

Ingredients

1 pint Sticky Sweet Dairy-Free Cinnamon Cookie ice cream straight from the freezer
3 tablespoons Herbal Revolution Fire Tonic
3 tablespoons Apple Acres Apple Cider Syrup
Soda water

Instructions

Stuff a scant cup of ice cream into the bottom of each of 2 pint glasses. Over each portion of ice cream, pour 1 1/2 tablespoons of fire tonic, followed by 1 1/2 tablespoons of apple cider syrup. Slowly fill each glass with soda water. Stir slightly with a sundae spoon. Serve immediately with a straw.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.