Apple Pie Ice Cream Cake

features an apple blondie base, vanilla ice cream, apple pie filling, and is topped with graham crackers and caramel sauce

Brown the butter. Add the butter to a medium sized saucepan. Stir the butter ocassionally until it begins to bubble up and turn amber in color. Immediately take the butter off of the heat and pour into a medium sized heat safe mixing bowl. Set aside to cool in the fridge for 10 minutes.
Preheat the oven to 325°F / 160°C. Grease the bottom of a 9" springform pan with butter and set aside. While waiting for the butter to cool, peel and shred the apple.
Once the butter has cooled off, whisk in the sugar. Then, whisk in the egg and vanilla until very well combined.
Whisk in the shredded apple.
Add in the flour, cinnamon, salt, and baking powder. Use a rubber spatula to fold the mixture together just until no flour streaks remain.
Pour the batter into the prepared springform pan, and bake for 15-20 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
If assembling the cake all in one day, place the blondie, still in the pan into the freezer to chill prior to adding the ice cream. Otherwise, wait for the blondie to cool to room temperature and then tightly wrap it in plastic wrap to sit out overnight.

Peel and small dice the apples and place them into a medium sized bowl. Toss the apples with the lemon juice
In a medium sized saucepan set over medium heat, stir together the water and the corn starch. Once the corn starch has dissolved, mix in the sugar and cinnamon, followed by the diced apples.
Bring the mixture to a boil and boil for 10 minutes, stirring occasionally.
Take the mixture off of the heat to cool. If assembling the cake all in one day, place the apples into the freezer to chill before making the cake. Otherwise, store the apples in an airtight container in the fridge until ready to assemble the cake.

Take the ice cream and cool whip out of the freezer and let them sit at room temperature for 15-20 minutes, until softened.
Crush the graham crackers until they are very small and fine.
Using a stand mixer fitted with the paddle attachment, stir together the ice cream, cool whip, and graham crackers and the lowest speed until just combined.
Spread half of the ice cream filling over the chilled blondie. Then, spread most of the apple filling over the ice cream, reserving some for the garnish. Carefully spread the rest of the ice cream filling over the apples.
Place the cake into the freezer to chill overnight.

Top the frozen cake with caramel, graham crackers, and the leftover apple filling. Carefully remove the cake from the springform pan. Serve, and enjoy!