Apple Pie Ice Cream
There's nothing quite like a warm piece of apple pie covered in rich vanilla ice cream, that is unless you combine the two to make Apple Pie Ice Cream! That's right, this no churn ice cream recipe combines the best of both desserts into one epic sweet treat!
Ingredients
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream, cold
- 1 cup apple pie filling, click link for recipe
- ½ cup cinnamon graham crackers, chopped
Instructions
- Whisk together the condensed milk, vanilla extract and sea salt in a large bowl, set aside.
- Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 4-5 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Gently fold in the apple pie filling and chopped graham crackers.
- Pour the ice cream into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
- Cover with plastic wrap and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Notes
- Apple pie filling – for this ice cream, I used my homemade apple pie filling recipe and diced the granny smith apples, instead of slicing them. It only takes 15 minutes to make the homemade filling, or you can substitute in canned apple pie filling.
- To make this apple pie ice cream recipe gluten free, use gluten free graham crackers, or another gluten free cookie. The other ingredients in this recipe are naturally gluten free. If using canned apple pie filling, always make sure it’s gluten free by checking the label.
- Freezing the ice cream in a metal container will make it freeze faster. If you want your apple pie ice cream ASAP, pour the ice cream into a metal container to freeze. I like to use a metal loaf pan.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
- Do NOT make substitutions. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk. Substituting either of these ingredients can vary the final result of the ice cream taste and texture.
- Use a wet ice cream scoop to scoop out the ice cream after it’s frozen. I actually learned this trick at my first job, working at a frozen custard shop. A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!
Nutrition Facts
Calories 279kcal (14%)Carbohydrates 27g (9%)Protein 4g (8%)Fat 18g (28%)Saturated Fat 11g (55%)Polyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 56mg (19%)Sodium 135mg (6%)Potassium 177mg (5%)Fiber 0.3g (1%)Sugar 23g (26%)Vitamin A 676mg (14%)Vitamin C 1mg (1%)Calcium 124mg (12%)Iron 0.3mg (2%)
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