This No-Churn Apple Pie Ice Cream recipe is the easiest and fastest way to get your fix of fall flavors in the form of a delicious frozen dessert.
This simple recipe has a rich and creamy base that’s been mixed with a homemade apple pie filling, sprinkled, and swirled with some graham cracker “crust” crumbles so that it tastes like you’ve made apple pie a la mode.
Apple Pie With Vanilla Ice Cream – No machine needed
There’s only one thing better than a slice of apple pie with ice cream scooped on top: mixing the two together to create the best apple-flavored ice cream, all without a machine!
This no-churn apple ice cream recipe takes a thick and creamy vanilla ice cream base, blends in a sweet simmered cinnamon-spiced apple mixture and swirls it with plenty of crushed cookie pieces to mimic a pie crust.
For a double dose of apple pie, top my Apple Pie Bites, Caramel Apple Pie Bombs, and so many more with a scoop of this sweet frozen treat.
Why We Love No Churn Apple Pie Ice Cream
- Quick and easy to make on the stove-top in 15 minutes — no ice cream machine needed.
- Uses simple ingredients to combine two desserts into one.
- Homemade ice cream is better than anything store bought because there are no preservatives or artificial flavors.
- Apple pie and vanilla ice cream are the perfect pair!
- Tastes like the best slice of pie swirled in each creamy bite.
More No-Churn Ice Cream Recipes
Ingredients
- Granny smith apples
- Brown sugar
- Unsalted butter
- Ground cinnamon
- Heavy cream
- Sweetened condensed milk
- Graham crackers: You can use regular or cinnamon graham crackers.
- Vanilla extract
- Ice cream cones for serving
SEE FULL PRINTABLE RECIPE CARD BELOW
Substitutions and Additions
- Tasty Toppings: Feel free to top your scoop with a drizzle of caramel sauce, a dollop of whipped cream, a sprinkle of cinnamon, or some walnuts or pecans.
- Change The “Crust”: You can use pieces of actual pie crust or crushed oatmeal cookies instead of graham crackers to create your apple pie crust.
Recommended Tools
- Loaf pan
- Electric mixer
- Ice Cream Scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Apple Pie Ice Cream
- Prepare The Pie Filling: Heat the diced apples, brown sugar, butter, and cinnamon until the butter is melted and simmer for 12-15 minutes, stirring occasionally. Set aside to cool.
Pro Tip: The apples will be soft and the sauce thickened. - Make The Ice Cream Mixture: Beat the heavy cream until stiff peaks form and then stir in the condensed milk, vanilla extract and ground cinnamon. Fold in half of the cooled apple pie filling.
- Pour In The Pan: Pour ½ of the ice cream mixture into the chilled pan, cover with crushed graham crackers, and top with the remaining ice cream mixture and graham crackers. Swirl the graham cracker crumbs into the ice cream and top with the remaining apple pie filling.
- Chill: Place the ice cream container into the freezer and chill for 6-8 hours until the ice cream is set.
- Serve: Serve in bowls or scoop into an ice cream cone. Enjoy!
Tips from Our Recipe Developer
- Make sure you dice your apples bite-size pieces. They’ll be soft, but they’re going to stay chunky in the ice cream, so you want them to be small.
- Cool the apple pie filling adequately before you fold it into the ice cream mixture. If it is too warm, it will break down your cream and you’ll have frozen cream instead of frozen ice cream!
Storage Tips
- To Store: Store leftover ice cream in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.
Other Easy Apple Recipes
No-Churn Apple Pie Ice Cream
Serves — 6
Apple pie ice cream is easily made by folding homemade pie filling into a creamy vanilla base, then spreading in a pan and freezing. Simple, quick, and a no-churn recipe!
Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Ingredients
Apple pie filling
- 2 granny smith apples peeled, cored and diced into bite size pieces
- ⅓ cup packed brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
Ice Cream:
- 2 cups heavy cream cold
- 14 oz can sweetened condensed milk
- 5 graham crackers crushed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Ice cream cones for serving
Instructions
- Place a loaf pan into the freezer to chill.
- In a medium saucepan over medium high heat, add the diced apples, brown sugar, butter, and cinnamon. Once the butter is melted, bring to a simmer and cook for 12-15 minutes, stirring occasionally until the apples are soft and sauce has thickened. Set aside to fully cool.
- In a large mixing bowl with an electric mixer, beat the cold heavy cream until stiff peaks form.
- Gently stir in the condensed milk, vanilla extract and ground cinnamon. Fold in half of the cooled apple pie filling.
- Remove the loaf pan from the freezer and pour ½ of the ice cream mixture into the loaf pan.
- Spread half of the crushed graham crackers over the top of the ice cream. Pour the remaining ice cream mixture on top and repeat with the leftover graham crackers. Use a butter knife to swirl the graham cracker crumbs into the ice cream. Top with the remaining apple pie filling.
- Place ice cream into the freezer and chill for 6-8 hours until the ice cream is set. Serve in bowls or scoop into an ice cream cone, enjoy!
Jenn’s Notes
Storage:
Store leftover ice cream in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.
Tips:
- Make sure you dice your apples bite size pieces. They’ll be soft, but they’re going to stay chunky in the ice cream, so you want them to be small.
- Cool the apple pie filling adequately before you fold it into the ice cream mixture. If it is too warm, it will break down your cream and you’ll have frozen cream instead of frozen ice cream!
Nutrition Info
Calories: 663kcal | Carbohydrates: 68g | Protein: 9g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 187mg | Potassium: 427mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1552IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 1mg
