Apple Pie Ice Cream combines the warm flavors of fall with the coolness of a creamy dessert, making it a perfect treat for crisp autumn days. With tender apples and a hint of cinnamon, the delightful ice cream brings the comforting taste of apple pie right into your bowl.
For a dairy-free option, consider using full-fat coconut milk instead of whole milk. If you’re looking for a lower-sugar alternative, you can reduce the amount of brown sugar or use a sugar substitute. Be cautious with pumpkin pie filling; it differs from pumpkin puree, which is preferred for the recipe. Always check for allergies related to dairy or gluten when using cookies.
Ice Cream & Frozen
Apple Pie Ice Cream Recipe
Ingredients
- 2 tablespoons butter, unsalted
- 1/3 cup brown sugar, packed
- 2 cups honeycrisp apples, peeled and diced into ¼ inch cubes
- 2 teaspoons ground cinnamon, divided
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 ½ cups snickerdoodles, chopped
Instructions
- First up, make sure that ice cream maker bowl gets a solid freeze for a full 24 hours. A little shake should confirm it’s nice and frozen. Now, take a medium saucepan and add in 2 tablespoons of unsalted butter and 1/3 cup packed brown sugar. Set it over medium heat and stir it around until that butter melts and the mix turns into a smooth, delightful combination. After that, toss in 2 cups of diced honeycrisp apples along with 1 teaspoon of ground cinnamon, mixing everything together well. Allow it to simmer for about 10 to 15 minutes, until those apples become tender and the sweet smell starts wafting through your space. Once that’s done, remove it from the heat and let it chill in a bowl, then transfer it to the fridge until it’s cool.
- In a large mixing bowl, bring together 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of granulated sugar, 1/4 teaspoon of kosher salt, and the other 1 teaspoon of ground cinnamon. Give it a good whisk for about 2 to 3 minutes until the sugar dissolves completely and the mixture turns smooth.
- Now, pour that creamy concoction into the ice cream maker bowl that you chilled earlier and churn it according to the manufacturer’s directions. The typically takes around 25 minutes until you reach that creamy, soft-serve texture. In the last 2 minutes of churning, add in 1 ½ cups of chopped snickerdoodles, ensuring they mix in nicely with the ice cream.
- Grab a shallow container or loaf pan and spoon half of that churned ice cream into it. Layer half of the apple mixture on top, then add the remaining ice cream followed by the rest of the apples. Take a knife and gently swirl the apple mixture through the ice cream, being careful not to mix them in completely.
- To wrap things up, cover the top with plastic wrap or wax paper and slide it into the freezer for at least 4 hours or until it’s nice and firm. When you’re ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften just a tad.
Tips
- For an extra touch, consider drizzling caramel sauce over the top before serving.
- The ice cream can be made ahead of time and stored in an airtight container in the freezer for up to two weeks.
- Feel free to customize by adding your favorite cookie or pie crust pieces for added texture.
If you enjoy creamy desserts with a seasonal flair, I’d recommend trying No-Churn Pumpkin Ice Cream. It’s a delightful treat that complements the flavors of fall beautifully.