No-Churn Apple Pie Ice Cream
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!
Servings: 6 (or about 12 scoops)
Calories: 663kcal
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!