Apple Pie Ice Cream
This homemade Apple Pie Ice Cream combines the comforting flavors of apple pie with creamy, rich ice cream. With a luscious vanilla cinnamon base and swirls of spiced apple pie filling, this dessert is perfect for any occasion, whether it’s a holiday or a simple summer treat. It’s easy to make, and the result is a deliciously indulgent dessert with just the right amount of crunch and warmth, all in one scoop.
Equipment
- Ice cream maker (1, standard size)
- Medium skillet (1)
- Mixing bowls (2)
- Whisk (1)
- Spatula (1)
- Airtight container (1 for freezing)
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Apple Pie Filling:
- 2-3 medium apples peeled, cored, and chopped
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
Optional Toppings:
- Crumbled pie crust for extra texture
- Caramel sauce for drizzling
Instructions
Prepare the Apple Pie Filling:
- In a medium skillet, melt the butter over medium heat. Add the chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally until the apples soften and begin to caramelize (about 5-7 minutes). Add the cornstarch mixture and stir to combine, letting the sauce thicken for another 2-3 minutes. Remove from heat and allow the apple mixture to cool completely.
Make the Ice Cream Base:
- In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and ground cinnamon until the sugar is dissolved. Cover and refrigerate the mixture for at least 2 hours (or overnight) to chill.
Churn the Ice Cream:
- Once the base is chilled, pour it into your ice cream maker and follow the manufacturer’s instructions. Churn for 20-30 minutes or until it reaches a soft-serve consistency.
Add the Apple Pie Filling:
- Once the ice cream has thickened, gently fold in the cooled apple pie filling. For added crunch, you can also fold in crumbled pie crust.
Freeze the Ice Cream:
- Transfer the mixture to an airtight container and spread it evenly. Cover with plastic wrap or wax paper before sealing. Freeze for at least 4 hours or until firm.
Serve:
- Let the ice cream sit at room temperature for a few minutes to soften before scooping. Serve in bowls or on cones, topped with caramel sauce and extra pie crust crumbs if desired.
Notes
- Apple Selection: Use firm, tart apples like Granny Smith or sweet varieties like Honeycrisp for the best balance of sweetness and texture in the filling.
- Ice Cream Texture: For a smoother texture, ensure that the ice cream base is fully chilled before churning. If you don’t have an ice cream maker, use the manual stirring method described earlier to achieve a similar result.
- Vegan Variation: To make this recipe vegan, replace the heavy cream and milk with coconut cream and almond milk, and use a dairy-free butter substitute for the filling.
- Storage: Store leftover apple pie ice cream in an airtight container in the freezer for up to 2-3 weeks. Let it soften a bit before serving if it becomes too hard.