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No-Churn Apple Pie Ice Cream 1

No-Churn Apple Pie Ice Cream

This No-Churn Apple Pie Ice Cream combines the familiar comfort of apple pie with the creamy indulgence of ice cream to create a dessert that captures autumn's essence in every spoonful—no ice cream maker required. Warm spiced apples folded into a velvety cream base deliver exceptional results with minimal effort.
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Prep Time 25 minutes
Cook Time 15 minutes
Freezing Time 8 hours
Total Time 9 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • 9x5-inch loaf pan or freezer-safe container
  • Electric Mixer
  • Medium Saucepan
  • Rubber Spatula

Ingredients
  

Apple Pie Filling

  • 3 medium Granny Smith apples peeled and diced (about 3 cups)
  • 3 tablespoons unsalted butter
  • 1/3 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • pinch salt

Ice Cream Base

  • 2 cups heavy whipping cream cold
  • 1 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Optional Mix-ins

  • 1/2 cup crushed graham crackers or cookie crumbs
  • 1/4 cup caramel sauce homemade or store-bought
  • 1/4 cup chopped walnuts or pecans lightly toasted

Instructions
 

  • In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, cloves, lemon juice, and salt. Stir to combine and coat the apples evenly.
  • Cook for 10-12 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and let cool completely.
  • In a large mixing bowl, use an electric mixer with whisk attachments to whip the cold heavy cream until stiff peaks form—about 3-4 minutes.
  • In a separate bowl, combine the sweetened condensed milk, vanilla extract, and ground cinnamon. Mix until well incorporated.
  • Using a rubber spatula, gently fold the sweetened condensed milk mixture into the whipped cream until just combined.
  • Reserve about 1/4 cup of the cooled apple pie filling for topping. Gently fold the remaining apple mixture into the cream base just until swirled throughout.
  • If using mix-ins, gently fold in half of the graham cracker crumbs and toasted nuts.
  • Pour half of the ice cream mixture into a 9x5-inch loaf pan or freezer-safe container. Drizzle with half of the caramel sauce (if using) and sprinkle with remaining graham cracker crumbs.
  • Add the remaining ice cream mixture and top with the reserved apple pie filling. Drizzle with remaining caramel sauce and sprinkle with remaining nuts.
  • Use a knife to swirl the toppings gently into the surface of the ice cream.
  • Cover the container with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
  • Freeze for at least 6 hours, preferably overnight, until firm.

Notes

For faster cooling of the apple mixture, spread it on a baking sheet and refrigerate for about 30 minutes.
Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for more stable peaks.
Allow ice cream to soften at room temperature for 5-10 minutes before serving for ideal scooping texture.
The ice cream will maintain optimal flavor and texture for up to 2 weeks when properly stored in an airtight container.

Nutrition

Calories: 320kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 85mgFiber: 1gSugar: 33g
Keyword Ice Cream, Apple Pie, No Churn Ice Cream, Fall Dessert, Homemade Ice Cream
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