Apple Pie Ice Cream
Apple Pie Ice Cream is a no churn ice cream with cinnamon apples, a cinnamon crumble swirl, and a drizzle of salted caramel on top!
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
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.
Nutrition
Calories: 516kcal, Carbohydrates: 61g, Protein: 6g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 117mg, Potassium: 289mg, Fiber: 2g, Sugar: 49g, Vitamin A: 1086IU, Vitamin C: 4mg, Calcium: 182mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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