Apple Pie Ice Cream

Ever catch yourself craving some apple pie but just can’t deal with all that baking drama? Same, fam. That’s why I’m all hyped to drop this Apple Pie Ice Cream recipe on ya! It’s packing all the deets we stan in apple pie—those spiced apple bits, that flaky crust, and the drizzle of caramel—mixed into an insanely good, no-churn ice cream. It’s the ultimate vibe for when it’s kinda hot out but you’re still craving those cozy, apple pie feels, without having to mess with the oven.

And here’s the kicker: it’s really easy to make. You don’t need any fancy equipment, just a few mixing bowls and a little time. Even better? This caramel apple pie ice cream is so rich and full of flavor, you might just skip the store-bought stuff for good. I’d even go so far as to say it’s better than Breyers’. Yep, I said it!

Why you’ll love this recipe

• Different Textures: One of the best things about this ice cream is the variety of textures you get in every bite. The smooth and creamy ice cream contrasts beautifully with the soft, baked apples and the crunch of pie crust crumbles.
• No Eggs Needed: No eggs, no problem! Many homemade ice creams call for a custard base, which means adding eggs and tempering them. Not this one! It’s an egg-free, no-churn recipe, making it super easy to whip up.
• Delicious Fall Flavors: Think cinnamon, nutmeg, and cloves—those classic spices that scream fall. When combined with the tartness of apples and the sweetness of caramel, you’ve got a bowl of autumn right there!
• Make-Ahead Friendly: Prepping for a gathering or just want a tasty treat ready to go? This ice cream can be made in advance and stored in the freezer. The flavors meld even better after a day or two, making it a perfect make-ahead dessert.
• Customizable: Love extra caramel? Want more apple chunks? Go for it! This apple pie ice cream recipe is super forgiving, so you can adjust to your heart’s content.

Ingredients

• Granulated Sugar: The foundation of any good caramel sauce. If you’re out, you can use brown sugar for a deeper flavor.
• Heavy Whipping Cream: Adds creaminess to the caramel, giving it a rich, velvety texture. Also, it makes the ice cream light yet creamy.
• Kosher Salt: A pinch to balance out the sweetness and add depth to the caramel.
• Vanilla Extract: For that extra aromatic kick, enhancing and rounding out the flavors in the caramel sauce and in the ice cream. You can also scrape the inside of a vanilla bean for a more intense vanilla flavor.
• Frozen Pie Crust: A quick and convenient way to add buttery, crumbly goodness to your homemade ice cream with pie filling. No need to make a crust from scratch!
• Apples: Choose a good baking apple like Granny Smith for tartness or Honeycrisp for sweetness. Peel and dice ’em up!
• Light Brown Sugar: Adds a molasses-like sweetness that pairs great with apples.
• Whiskey: A splash for depth and a hint of warmth. Optional, but totally worth it. Don’t worry, the alcohol content cooks off!
• Ground Cinnamon, Nutmeg, and Cloves: The spice trio that gives us those cozy, fall vibes. Allspice can be a good all-in-one substitute in a pinch.
• Salt: Balances the sweetness in the filling. Any table salt works here.
• Cream Cheese: The secret to this no-churn recipe, it makes the ice cream ultra-creamy. Room temperature is best for easy blending.
• Sweetened Condensed Milk: Adds sweetness and a silky texture.

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.

Tips for making the best homemade apple pie ice cream

1. Fold Gently: When you’re mixing the apple pie filling, caramel sauce, and crust crumbles into the ice cream base, use a gentle hand to fold them in. You want to see those beautiful swirls, not a homogenous soup!
2. Cool the Apples: Before adding your baked apples to the ice cream mixture, make sure they’ve cooled to room temperature. Hot apples would melt your ice cream base, and nobody wants a soupy mess.
3. Pre-Mix Your Spices: Before adding cinnamon, nutmeg, and cloves to your apple filling, mix them together in a small bowl first. This ensures an even distribution of flavors throughout the filling, giving you the perfect bite every time.
4. Place It Far Back in the Freezer: To help it set more quickly and evenly, place your container of ice cream as far back in the freezer as possible. This is often the coldest part, making it ideal for firming up your caramel apple pie ice cream.
5. Test Caramel Consistency: Unsure if your caramel sauce is ready? 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!

Popular substitutions & additions

• Graham Cracker Crumble: Instead of using pie crust, you could add crumbled graham crackers for a different but equally addictive crunch.
• Walnuts or Pecans: Fold in some toasted walnuts or pecans to add another layer of texture and a nutty flavor to your apple pie ice cream.
• Raisins or Dried Cranberries: If you love a bit of chewiness, consider adding some raisins or dried cranberries to the apple mixture before baking. They’ll soak up the juices and spices!
• Salted Caramel Drizzle: Turn your caramel into a salted version for that irresistible salty-sweet combo. Just add a little extra salt to your caramel swirl.
• Leftover Apple Pie Filling: If you recently baked an apple pie and have leftover filling, go ahead and use it! Just make sure it’s cooled down, and then fold it into your ice cream base.

What to serve with caramel apple pie ice cream

• Double down on the apple goodness by serving a scoop of your homemade apple pie ice cream right on top of a warm slice of Apple Pie. It’s a match made in apple heaven!
• If you’re in the mood for an ice cream sandwich, use two soft cookies—think Oatmeal, Snickerdoodle, or even Pumpkin Chocolate Chip Cookies—and sandwich a generous scoop of this ice cream in between.
• Create an irresistible combo by serving your apple pie ice cream alongside a slice of warm Bread Pudding. The soft, warm texture of the bread pudding paired with the cool, spiced ice cream is downright dreamy.
• Sometimes, the simplest things are the best. Scoop the ice cream in a classic cone—waffle or sugar, your choice—and enjoy!

How to store Apple Pie Ice Cream

The best way to store this apple pie ice cream recipe is in an airtight, freezer-safe container. Make sure the container is sealed tightly to avoid freezer burn. If you’ve got some of that delicious caramel sauce left, keep it in a separate airtight container in the fridge.

Frequently asked questions

Can I use store-bought apple pie filling?

If you’re short on time, you can definitely use a canned apple pie filling. Just be aware that it may be sweeter or more spiced than homemade, so you may want to adjust the other elements of the recipe accordingly.

Can I make this recipe dairy-free?

Yep! Substitute the heavy whipping cream with coconut cream, use a dairy-free cream cheese alternative, and swap out sweetened condensed milk for coconut condensed milk. However, keep in mind that these changes may slightly alter the taste and texture.

Why is my ice cream so hard?
If your apple pie ice cream turns out too 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. Try to find a gourmet option to still elevate the flavor.

This Apple Pie Ice Cream isn’t just another dessert; it’s like a slice of apple pie, but in a creamy, dreamy ice cream form! Perfect for any season and easy to whip up. The apples, the swirl of caramel, and that delightful crunch… It’s a surefire way to bring smiles to your table! Whether you’re new to homemade ice cream or a seasoned pro, this recipe is a guaranteed win. So go on, give it a whirl—you won’t regret it!

More Ice Cream Recipes

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

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Apple Pie Ice Cream

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 6 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

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 Apple Pie Ice Cream

The best way to store this apple pie ice cream recipe is in an airtight, freezer-safe container. Make sure the container is sealed tightly to avoid freezer burn. If you’ve got some of that delicious 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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