Here are a couple of options for you.

Cindy's Apple Pinwheels are delicious and call out for a side of ice cream.

And you can't go wrong with apple pie or an apple crisp. Both are even better served with ice cream.

Home Cookin Chapter: Recipes From Thibeault's Table

Apple Pinwheels in Syrup
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Posted by Cindy_5ny (My Page) on Sun, Aug 31, 03 at 17:26

Farm Journal Cookbook (1972 Edition)

Pastry for 2 crust pie
4 cups grated apples
1 tsp cinnamon
3/4 cup sugar
1/2 cup packed brown sugar
1/4 tsp salt
1/4 cup butter
1/2 tsp vanilla
2 cups hot water

Note: I substitute cream for the hot water*
. Roll pastry into 14x12 rectangle.
*Combine apples and cinnamon, spread over pastry evenly; then roll up
as for jelly roll (from 12" side). Slice into (8) 1 1/2" pieces,
sealing edges with toothpicks (I didn't need to use any toothpicks),
and place in 11x7x1½ pan, sealed side down. Bake 400 for 15 minutes.
*Combine remaining indredients in 2 qt saucepan and bring to a full
boil. Pour over apple pinwheels. Return to oven and bake 15 to 20
minutes more, basting twice, until apples are tender. Makes 8 servings.

Ann's pinwheels have been in my to try file for some time, and I agree would be great with your icecream...

Another idea..is just simple sauted apples in butter with a hit of your favorite liquor.

Cookie, I want some Cinnamon Ice Cream! Are you sharing your recipe?

Sure. It's from Allrecipes.
* 1 cup white sugar
* 1 1/2 cups half-and-half cream
* 2 eggs, beaten
* 1 cup heavy cream
* 1 teaspoon vanilla extract
* 2 teaspoons ground cinnamon

DIRECTIONS

1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

I think I might try the apple crisp with it. I'm not in the mood to make dough. Thanks for input.

Do you have a good baked apple recipe you like. I almost always serve vanilla ice cream with baked apples so I imagine the cinnamon would be even better. I don't have a recipe per se, I usually just core the apple (I usually use MacIntosh for baked apples, although Rome or Johnathan apples might be good for this if you could get them) and then stuff the cored part with a mixuture of butter, brown sugar, nuts and raisins. Can also use a can of mandarin oranges instead of raisins for a little different take, or use craisins.

Actually, one of my favorite apple desserts to have over ice cream is just fried apples--basically the same tastes as baked, just a little easier to eat. Core and peel and thinly slice your apples, then sautee in butter and add brown sugar to taste. You can doll this up with orange rind, raisins and nuts too. A splash of cider or oj if it seems too sticky in the pan.

Yummo!

I've been raking my brain for an apple dish without cinnamon that is not too sweet - so your ice cream can add to and not just disappear with the same flavors - I'm having trouble tho. A simple apple and sugar tart?

Definitely apple strudel made with tart apples like Granny Smiths. Here's the recipe we use at school - it makes two.

APPLE STRUDEL

1) 1 lb. 8 oz.tart Apples, peeled, cored, and slivered
2) 1 Tblsp. Lemon juice
3) 8 oz. Granulated sugar
4) 2 oz. Raisins
5) 1 Tblsp. Orange zest
6) 1 tsp. Ground cinnamon
7) 12 sheets Phyllo dough
8) 4 fl. oz. Clarified butter
9) ½ oz. Ground almonds

1) Toss apples and lemon juice with half of the sugar. Let stand 30 minutes, then drain liquid.

2) Gently combine apples with raisins, orange zest, cinnamon, and remaining sugar.

3) Lay down one piece of phyllo. Brush with butter and lay a second sheet on top. Brush this sheet with butter and sprinkle with almonds. Repeat until sixth stack of phyllo and nuts.

4) Place one-half of the apple mixture on the long edge of dough. Use paper to assist rolling the cylinder tight.

5) Place the paper and strudel seam side down on baking sheet.

6) Brush with butter. Bake at 375° F. until brown and crisp (approximately 18 minutes). Let stand and cut. YIELD: 2 Rolls (12 inches each).

Thank you Cookie. I've copied and pasted the recipe and plan to make it in my future. I'm intrigued with the idea of cinnamon ice cream, as cinnamon buttercream is my favorite way to top chocolate cupcakes. I'm looking forward to it !

A little twist on my "Chocolate Chip Apple Cake":

CHOCOLATE CHIP ASIAN PEAR CAKE

Serves 16

2 sticks butter -- softened
2 cups sugar
3 eggs
1/2 cup water
1 Tablespoon vanilla
2-1/2 cups flour
2 Tablespoons cocoa -- sifted
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 tsp ground ginger
2 cups ripe Asian pears, peeled -- cored and chopped
6 ounces semisweet chocolate chips

In a large bowl, cream the butter with the sugar. Beat in the eggs, then the water and vanilla.

In another bowl, stir together the flour, cocoa, baking soda, and spices. Beat into the creamed mixture and then stir in the Asian pear pieces and chocolate chips. This is a thick batter.

Turn the batter into a greased and floured Bundt pan.

Bake the cake in a 325° oven for 1-1/4 hours or until it tests done with a toothpick.

Transfer to a rack to cool.

This goes GREAT with cinnamon ice cream.

Joe