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If you love apple pie, just wait until you try it in ice cream form. This no churn apple pie ice cream is loaded with tender cinnamon spiced apples, swirls of crumble, and finished with a drizzle of salted caramel. It’s creamy, cozy, and downright irresistible, basically apple pie à la mode taken to the next level.
For more apple recipes, make my apple fritter cake and apple cider donuts!
It’s literally a slice of apple pie in ice cream form. The ice cream base is a no churn ice cream. It’s packed with cinnamon and a delicious cinnamon crumble that’s swirled into every bite (for the “pie crust” texture and crunch)!
Then there’s cooked apples! They get blended into the cream base and drizzled all throughout. Truly, this is the most delicious ice cream you’ll ever eat.
Top with a little caramel sauce for added decadence and you’ve got a dessert fit for royalty.
Table of contents
Why You’ll Love This Recipe
- Apple pie a la mode in ice cream form! Tender spiced apples, warm cinnamon and nutmeg, plus that buttery crumble feel in every scoop.
- No ice cream maker needed, the no churn method keeps it simple, but still luxuriously creamy.
- Sweet and salty magic – a drizzle of salted caramel ties everything together and makes each bite irresistible.
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Honeycrisp apples naturally sweet and juicy with a crisp texture, they hold their shape while cooking and give the ice cream a bright, fresh apple flavor.
- We’re mixing together cinnamon, nutmeg, and cloves, which is essentially apple pie spice. It provides those delicious seasonal flavors that we love during cozy season. Save leftovers to make my apple monkey bread!
- Heavy cream whips up into soft peaks, creating a rich, airy base that makes the vanilla ice cream smooth and creamy.
- Sweetened condensed milk provides sweetness while keeping the mixture scoopable without churning, acting as both sweetener and stabilizer.
- Lemon juice (for the apples) balances the sweetness of the apples, prevents them from browning, and brightens the overall flavor.
- Vanilla extract or vanilla bean paste adds that sweet, floral note that ties everything together; paste gives a stronger, more aromatic flavor with pretty vanilla flecks.
Substitutions and Variations
- Add Mix-ins! Stir in crushed graham crackers, shortbread cookies, or even candied pecans instead of the crumble! These are fun, time saving swaps.
- Use different types of Apples: Swap Honeycrisp for Granny Smith (tart bite), Pink Lady (balanced sweet-tart), or Gala (mildly sweet). You could also use pears for a softer, floral twist.
- Ice Cream base: Use coconut cream for a dairy-free version, or swap part of the heavy cream with mascarpone or cream cheese for extra richness and tang.
- To make this recipe gluten free, use 1-to-1 gluten free flour for the crumble instead.
How To Make Apple Pie Ice Cream
Step 1: Preheat the oven to 350 degrees F. In a medium bowl, combine flour, brown sugar, cinnamon, nutmeg, and ground cloves. Whisk together then pour in melted butter and mix until crumbles begin to form. Pour the crumble mixture onto a parchment lined baking sheet and bake in the oven for 10-12 minutes, until golden brown. The crumble will appear soft right out of the oven but as it cools it will firm up. Set it aside to cool.
Step 2: Now let’s make the apple pie filling mixture – peel the apples (see notes on recommendation), then chop the apples and add them to a skillet. Pour in lemon juice, brown sugar, and cinnamon and toss to coat. Let the apples sit for 10 minutes, then cook them over medium heat until soft and syrupy – about 15-25 minutes, stirring often. Remove from heat and set aside to cool.
Step 3: In a large bowl, combine heavy cream, sweetened condensed milk, and vanilla bean paste. Use an electric hand mixer and mix together until stiff peaks form.
Step 4: Add half of the cooked apples to a food processor (you can also use an immersion blender) along with 4 tbsp of heavy cream mixture. Blend together until the apples are completely blended into the cream and smooth (it may be slightly chunky/textured but there shouldn’t bet be any large chunks). Pour back into the bowl with the remaining cream and fold together with a rubber spatula until smooth.
Step 5: Pour half of the ice cream to a 9 inch springform pan, sprinkle with half of the crumble and cooked apples. Add the remaining cream mixture on top, then sprinkle with the rest of the crumble and apples, drizzling the syrup on top. Swirl everything around and freeze for at least 6 hours, ideally overnight, until solid.
Drizzle with salted caramel and serve.
Pro Tips
- Whip the cream to stiff peaks. Don’t overbeat; perfectly stiff peaks give you that light, creamy texture without turning grainy.
- For the best texture, peel the apples first! If you prefer a chewier texture, leave the skin on.
- Cook the apples just right! Sauté them until they’re tender but not mushy; you want little bites of apple in the ice cream, not applesauce.
- Freeze overnight. Six hours is fine in a pinch, but a full overnight freeze gives the best set and scoopability.
Recipe FAQs
Yes! Honeycrisp works beautifully because it’s sweet and crisp, but Granny Smith adds a tart bite, Gala or Fuji bring more natural sweetness.
Yes, use canned full-fat coconut cream in place of heavy cream and sweetened condensed coconut milk. The flavor will shift slightly but still be rich and delicious.
Cover with a lid or Press a piece of plastic wrap or parchment directly on top of the ice cream before freezing, it helps lock out air and keeps the texture smooth.
Nope! That’s the beauty of no churn ice cream, it’s just whipped cream and sweetened condensed milk do the work of creating a creamy, scoopable texture.
More Ice Cream Recipes
Desserts
Cookie Monster Ice Cream
Desserts
Blueberry Cobbler Ice Cream
Desserts
Black Cherry Ice Cream
Desserts
Homemade Oreo Ice Cream
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Apple Pie Ice Cream
Equipment
- Baking Sheet
- Stand Mixer or Electric Hand Mixer
- Skillet
Ingredients
Spiced Crumble Swirl
- 1 cup All Purpose Flour
- 1/2 cup Brown Sugar
- 2 tsp tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 5 tbsp Salted Butter, (melted)
Apple Pie Filling
- 2 Honeycrisp Apples, (peeled and chopped)
- 2 tbsp Lemon Juice
- 1/2 cup Brown Sugar
- 2 tsp Cinnamon
Ice Cream Base
- 2 cups + 4 tbsp Heavy Cream, (cold)
- 14 oz Sweetened Condensed Milk
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- 1 tsp Cinnamon
- Salted Caramel Sauce, , for topping
Instructions
- Preheat the oven to 350 degrees F. In a medium bowl, combine flour, brown sugar, cinnamon, nutmeg, and cloves. Whisk together then pour in melted butter and mix until crumbles begin to form.
- Pour the crumble mixture onto a parchment lined baking sheet and bake in the oven for 10-12 minutes, until golden brown. The crumble will appear soft right out of the oven but as it cools it will firm up. Set it aside to cool.
- Now let’s make the apple pie filling mixture – peel the apples (see notes on recommendation), then chop the apples and add them to a skillet. Pour in lemon juice, brown sugar, and cinnamon and toss to coat. Let the apples sit for 10 minutes, then cook them over medium heat until soft and syrupy – about 15-25 minutes, stirring often. Remove from heat and set aside to cool.
- In a large bowl, combine heavy cream, sweetened condensed milk, vanilla bean paste, and cinnamon. Use an electric hand mixer and mix together until stiff peaks form.
- Add half of the cooked apples to a food processor (you can also use an immersion blender) along with 4 tbsp of heavy cream mixture. Blend together until the apples are completely blended into the cream and smooth (it may be slightly chunky/textured but there shouldn’t bet be any large chunks). Pour back into the bowl with the remaining cream and fold together with a rubber spatula until smooth.
- Pour half of the ice cream to a 9 inch springform pan, sprinkle with half of the crumble and cooked apples. Add the remaining cream mixture on top, then sprinkle with the rest of the crumble and apples, drizzling the syrup on top. Swirl everything around and freeze for at least 6 hours, ideally overnight, until solid.
- Drizzle with salted caramel and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes like cold apple pie with a scoop of ice cream. So good. Also swapped ingredients for vegan products.
Thanks Cat, so glad you enjoyed it!