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Homemade Apple Pie Ice Cream Recipe

Three scoops of creamy apple pie ice cream topped with cinnamon crumble pieces in a white bowl.
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Make creamy, spiced apple pie ice cream at home, complete with tender cooked apples and buttery pie crust pieces mixed into a rich base.

Ingredients

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup cooked apple pie filling (diced apples cooked with sugar and spices)
  • 1 cup baked, broken pie crust pieces

Instructions

  1. Prepare the apple filling: Dice 2 medium tart apples. Cook them in a small saucepan with 1/4 cup water, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and a pinch of nutmeg until tender, about 10 minutes. Cool completely.
  2. Prepare the pie crust pieces: Bake one sheet of pie dough until golden brown. Let it cool, then break it into small, bite-sized chunks. Set aside.
  3. Make the ice cream base: In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, remaining brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar dissolves.
  4. Chill the base: Cover the mixture and refrigerate for at least 4 hours, or preferably overnight.
  5. Churn the ice cream (with machine): Pour the chilled base into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
  6. Churn the ice cream (no machine method): Pour the chilled base into a shallow freezer-safe pan. Freeze for 45 minutes, then remove and vigorously whisk the edges into the center. Repeat this process every 30 minutes for about 3 hours until mostly firm.
  7. Fold in mix-ins: Gently fold the cooled apple filling and the broken pie crust pieces into the soft ice cream base.
  8. Final freeze: Transfer the mixture to an airtight container and freeze for at least 4 hours to fully harden before serving.

Notes

  • For the best texture, ensure the cooked apples are completely cool before adding them to the base; warm apples will melt the base.
  • To prevent the pie crust chunks from becoming soggy, add them in the last 5 minutes of churning or just before the final freeze.
  • If you prefer a richer flavor, substitute 1/4 cup of the milk with heavy cream.

Nutrition

Find it online: https://daisyrecipe.com/apple-pie-ice-cream-recipe/