Apple Ice Cream Recipe
Apple ice cream is a rich and creamy ice cream made with apple pie spiced apple filling layered with a cinnamon spiced graham cracker streusel. This apple pie ice cream is an easy fall inspired ice cream everyone will love.
Equipment
- 1 medium sauce pan
- 1 mixing bowl
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 8 cup (1.89 L) capacity freezer proof container
Ingredients
Apple Filling
- 2 medium apples, peeled, cored and diced
- 1 tablepsoon (14 g) unsalted butter
- 3 tablespoons (38 g) granulated sugar
- 2 teaspoons apple pie spice
Graham Cracker Streusel
- 1 cup (120 g) graham cracker crumbs
- ¼ cup (50 g) light brown sugar
- 1 teaspoon apple pie spice
- ¼ teaspoon salt
- ¼ cup (57 g) unsalted butter, melted
Ice Cream
- 2 cups (480 ml) cold heavy cream
- 14 oz. canned sweetened condensed milk
- 1 tablespoon (15 ml) vanilla extract or vanilla bean paste
- ¼ teaspoon salt
Instructions
- Peel, core and dice the apples into small cubes. Add the apples and butter to a sauce pan. Melt the butter over medium heat. Mix the apples and butter together until well combined. Once the butter has melted, add the sugar and apple pie spice. Cook the apples over medium heat for about 8 - 10 minutes or until the apples are soft and caramelized. Cool to room temperature before mixing into the ice cream.2 medium apples, peeled, cored and diced , 1 tablepsoon (14 g) unsalted butter, 3 tablespoons (38 g) granulated sugar, 2 teaspoons apple pie spice
- Place the graham crackers into a plastic bag. Crush the graham crackers until they form crumbs. Alternatively use graham crackers that are already in crumbs. Mix the graham cracker crumbs with the brown sugar, apple pie spice and salt until well combined. Mix in the melted butter with a fork about 1 tablespoon at a time until a streusel like texture forms. Transfer to the fridge to chill while the apple filling cools.1 cup (120 g) graham cracker crumbs , ¼ cup (50 g) light brown sugar, 1 teaspoon apple pie spice , ¼ teaspoon salt , ¼ cup (57 g) unsalted butter, melted
- Pour sweetened condensed milk, heavy cream, vanilla extract or paste and salt into a mixing bowl fitted with whisk attachment. Mix the ingredients together for 1 minute on medium speed until well combined. Increase the speed to medium-high and whisk until the cream mixture whips into medium- stiff peaks.2 cups (480 ml) cold heavy cream, 14 oz. canned sweetened condensed milk, 1 tablespoon (15 ml) vanilla extract or vanilla bean paste, ¼ teaspoon salt
- Using a large spoon or large flexible spatula, fold in all of the cooled apple filling and all but ¼ cup of the brown sugar graham cracker mixture until well combined. The reserved graham cracker crumbs are for topping the ice cream.
- Transfer the apple pie ice cream into a large freezer safe container. I love using a loaf pan or deep dish pie plate and top with the reserved graham cracker streusel.
- Transfer to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for another 6 hours, but preferably overnight. To serve, pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!
Notes
Store: The creamy and decadent ice cream can be stored in an airtight and freezer proof container in the freezer for up to 2 months.
See Variations section of the blog post to make this apple ice cream with apple butter or salted caramel.
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