Apple Pie Ice Cream

You know when it first turns fall but it’s still hot as all heck outside? I make this apple pie ice cream. It gives me all those autumn flavor vibes but still in a refreshing summer package. I add spiced apples to the mix along with a little flaky crust and caramel. And the best part is it’s no churn. Get into it boos.

How to make Apple Pie Ice Cream

For the Apple Pie Filling

1. In a large bowl, combine the brown sugar, whiskey, vanilla, cinnamon, nutmeg, cloves and salt, then mix together.
2. Toss in the apples and coat them with the mixture.
3. Transfer apples into a baking dish.
4. Bake until tender and juicy.

For the Caramel Swirl

1. Take a saucepan and coat the entire bottom of it with granulated sugar.
2. Turn the heat on. The sugar will begin to dissolve as it melts down into a clear liquid. As the sugar begins to dissolve, swirl the liquid around a bit just to make sure the remaining sugar also melts.
3. Once the sugar has completely melted down and turned a golden color, add in heavy cream.
4. Quickly whisk together. It will bubble furiously, which is perfectly normal. Continue to quickly whisk and allow the caramel to thicken and become a wonderful rich, and smooth sauce. Once smooth and thick, turn off the heat, stir in the salt and vanilla, and allow the caramel to cool to room temperature.

For the Crust Crumbles

1. Line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the baking sheet.
2. Bake until golden-brown, crisp, and fragrant. Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

For the Ice Cream and Assembly

1. Add cream cheese to the bowl of the stand mixer.
2. Beat on medium-high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
3. Turn off the mixer and fold whipped cream into cream cheese mixture using a spatula.
4. Once whipped cream is folded in, carefully add part of the apples and crust crumbles. Also drizzle on completely cooled caramel sauce.
5. Fold just until everything has distinctly swirled through batter.
6. Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining apples and crust crumbles. Don’t forget to drizzle on the remaining juice from the apples and finally more of the caramel sauce.

Apple Pie Ice Cream Recipe

This apple pie ice cream is a literal apple pie, in, well ice cream! It's a no churn recipe that is perfect for the summer months.

5 from 7 votes

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Freeze Time 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 8 servings

Equipment

• Stand mixer
• Ice Cream Containers

Ingredients

For the Apple Pie Filling

• ▢ 1/4 cup light brown sugar
• ▢ 1 tbsp whiskey
• ▢ 1 tsp vanilla extract
• ▢ 1/2 tsp ground cinnamon
• ▢ 1/4 tsp nutmeg
• ▢ 1/4 tsp cloves
• ▢ 1/2 tsp salt
• ▢ 3.5 cups apples peeled and diced

For the Caramel Swirl

• ▢ 1 cup granulated sugar
• ▢ 2/3 cup heavy whipping cream lukewarm
• ▢ Pinch kosher salt
• ▢ 1 tsp vanilla extract

For the Pie Crust Crumbles

• ▢ 1 9 inch frozen pie crust

For the Ice Cream

• ▢ 8 oz cream cheese room temperature
• ▢ 14 oz sweetened condensed milk
• ▢ 1 tbsp pure vanilla extract
• ▢ 2 cups heavy whipping cream whipped to stiff peaks

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Instructions

For the Apple Pie Filling

• Preheat the oven to 375 degrees.
• In a large bowl, combine the brown sugar, whiskey, vanilla, cinnamon, nutmeg, cloves and salt, then mix together. Toss in the apples and coat them with the mixture. Transfer apples into a 8×8 baking dish.
• Bake for 30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.

For the Caramel Swirl

• While the apples bake, start on the sauce. Take a sauce pan and coat the entire bottom of it with granulated sugar.
• Next, turn your heat to medium low. The sugar will begin to dissolve as it melts down into a clear liquid.
• As the sugar begins to dissolve, swirl the liquid around a bit just to make sure the remaining sugar also melts.
• Once the sugar has completely melted down and turned a golden color, add in 2/3 cup of heavy cream and quickly whisk together. It will bubble furiously which is perfectly normal. Continue to quickly whisk and allow the caramel to thicken and become a wonderful rich and smooth sauce.
• Once smooth and thick, turn off the heat, stir in the salt and vanilla and allow the caramel to cool to room temperature.

For the Crust Crumbles

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the baking sheet.
• Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
• Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

For the Ice Cream

• Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.
• Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
• Turn off the mixer and fold whipped cream into cream cheese mixture using a spatula.

To Assemble

• Once whipped cream is folded in, carefully fold ¾ of the apples into batter only folding 3-4 times just until the apples have distinctly swirled through batter. Then drizzle on completely cooled caramel sauce.
• Repeat the previous step with ¾ of the crust crumbles, folding the caramel sauce and crust crumbles 3-4 times.
• Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining apples and crust crumbles. Don’t forget to drizzle on the remaining juice from the apples and finally more of the caramel sauce. Store the rest of the caramel in the fridge for serving.
• Freeze for 6-8 hours. When ready to serve, remove from the freezer and allow it to defrost for 10-15 minutes. Scoop, spoon, and serve!

Notes

How to store 

Add to an airtight, freezer-safe container. Make sure the container is sealed tightly to avoid freezer burn.

If you’ve got some of that caramel sauce left, keep it in a separate airtight container in the fridge.

Nutrition

Calories: 1720kcal | Carbohydrates: 180g | Protein: 22g | Fat: 102g | Saturated Fat: 45g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 38g | Cholesterol: 135mg | Sodium: 1242mg | Potassium: 588mg | Fiber: 7g | Sugar: 68g | Vitamin A: 1712IU | Vitamin C: 4mg | Calcium: 275mg | Iron: 6mg

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Recipe Tips

1. Fold Gently: When adding that apple pie filling, caramel and crust so you can see the swirls.
2. Cool the Apples: Before adding your baked apples to the ice cream, make sure they’ve cooled to room temp so they don’t turn the base into soup.
3. Place It Far Back in the Freezer: This will help your ice cream set up firm more quickly and evenly.
4. Test Caramel Consistency: Dip a spoon that’s been chilled in the freezer into the sauce. If the caramel coats the back of the spoon without dripping off too quickly, it’s perfect!

Recipe Help

Can I use store-bought apple pie filling?

If you need a shortcut, you can definitely use a canned apple pie filling. Just be aware that it may be sweeter or more spiced than homemade so adjust your sweetness and spices accordingly.

Why is my ice cream so hard?
It might be due to over-freezing or not enough fat content. To soften it up, simply let it sit on the counter for 10-15 minutes before serving.

Can I use store bought caramel sauce?
You can definitely use store bought to cut down on the time for making this recipe. Use a gourmet option to still elevate the flavor.

More Ice Cream Recipes

• Coffee Ice Cream
• Strawberry Shortcake Ice Cream
• Cookies And Cream Ice Cream
• Peach Pie Ice Cream
• Banana Pudding Ice Cream

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