6 pre-make mini graham cracker pie crusts
one pint Cinnamon Roll Halo Top (Sea Salt Caramel or Oatmeal Cookie would also work great!)
1 large apple (I used a Granny Smith apple)
¼ cup pure maple syrup
½ teaspoon ground cinnamon
tiny pinch of salt
Place the mini graham cracker crusts on a small cookie sheet and reserve space for the tray in the freezer.
Let the pint of Halo Top thaw at room temperature while you prepare the apple roses.
Core the apple and slice it in half. Slice as thin as possible and place in a shallow dish. Pour in the maple syrup and sprinkle on the cinnamon and salt. Stir together until all of the slices are coated in the cinnamon syrup.
Arrange 8-10 apple slices lengthwise in a straight line, overlapping each other a little more than halfway. Starting from the side where you laid down the first apple slice, tightly roll the apple slices to form a rose. Secure the rose by piercing 2 toothpicks through the rose, creating an X.
Scoop the Halo Top into into the graham cracker crusts. Spread it out until smooth.
Gently press each apple rose into the ice cream. Freeze for 4+ hours, or until completely firm. Remove the toothpicks, and serve with whipped cream, caramel sauce, pure maple syrup, and/or a dusting of powdered sugar!