Apple Pie Ice Cream combines the cozy warmth of a classic dessert with the refreshing chill of creamy ice cream. In just 10 minutes, you’ll create a treat that’s rich, velvety, and bursting with the sweet-tart flavors of spiced apples and buttery crust. Each spoonful delivers a perfect balance of smooth texture and comforting nostalgia, making it an irresistible indulgence for any occasion.
This recipe is a dream for busy days, offering a quick yet decadent escape. The aromatic cinnamon and tender apple pieces meld seamlessly with the cool, luscious base, creating a dessert that feels both familiar and exciting. Whether you’re hosting a gathering or treating yourself, this ice cream promises to delight your taste buds with every bite.
What You’ll Need
- 1 can (14 oz/400 ml) sweetened condensed milk, cold
- 2 cups (16 oz/450 ml) heavy fresh dairy cream, cold
- 1 teaspoon vanilla extract (optional, for added flavor)
- 1/2 cup (1 1/2 oz/125 g) crushed graham crackers
- 2 cups (20 oz/566 g) apple pie filling (can substitute with apple sauce or cooked apples)
How to Make It
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold heavy dairy cream on medium speed until stiff peaks form.
- Reduce the speed slightly and slowly pour in the sweetened condensed milk. (Add vanilla extract now if using.)
- Increase the speed again and whip until the mixture becomes thick and reaches stiff peaks. This is your ice cream base.
- Gently fold in the crushed graham crackers and apple pie filling until evenly distributed.
- Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or overnight until firm.
- Scoop and serve your delicious Apple Pie Ice Cream!
Perfect Pairings: Toppings and Sauces
Elevate your Apple Pie Ice Cream with a drizzle of warm caramel sauce or a sprinkle of cinnamon sugar for an extra cozy touch. For a crunchy contrast, add a handful of toasted pecans or walnuts. If you’re feeling indulgent, a dollop of whipped cream on top never hurts!
Serve It Up: Creative Presentation Ideas
Serve this ice cream in waffle cones for a handheld treat or in mini pie crusts for a fun twist on apple pie. For a party-ready dessert, layer it in a trifle dish with extra graham cracker crumbs and apple pie filling. Don’t forget to garnish with a cinnamon stick or fresh apple slice for a photo-worthy finish!
Storage Tips: Keep It Fresh and Creamy
Store your Apple Pie Ice Cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. Let it sit at room temperature for 5-10 minutes before scooping for the perfect creamy texture.
Mix It Up: Recipe Variations to Try
Swap the graham crackers for crushed gingersnaps or shortbread cookies for a different flavor profile. If you’re not a fan of apple pie filling, try using pumpkin puree or mixed berries instead. For a boozy twist, add a splash of bourbon or rum to the ice cream base before freezing.
Quick Tips: Save Time Without Sacrificing Flavor
Use store-bought apple pie filling or pre-cooked apples to cut down on prep time. If you’re in a hurry, freeze the ice cream in individual portions for quicker chilling. For a no-mixer option, use pre-whipped cream and fold in the condensed milk and mix-ins by hand.
Apple Pie Ice Cream
Equipment
- stand mixer
- whisk attachment
- hand mixer
Ingredients
- 14 ounce sweetened condensed milk cold
- 2 cups heavy fresh dairy cream cold
- 1 teaspoon vanilla extract optional
- 1/2 cup crushed graham crackers
- 2 cups apple pie filling can substitute apple sauce, or cooked apples
Instructions
- Beat cold heavy dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add in your graham cracker crumbs and apple pie filling.
- Freeze at least 4 hours or overnight before scooping and serving.
