Apple Pie Ice Cream
This homemade apple pie ice cream is creamy, sweet, and filled with apple cinnamon, caramel apple flavor, and bits of fresh apples. It’s a no-churn ice cream that’s simple to make and one of the best fall apple desserts.
Equipment
- Saucepan
- Large Mixing Bowl
- Ice cream pan or a loaf pan
Ingredients
- 3 large apples
- 10 tablespoons brown sugar this is ½ cup plus 2 tablespoons
- 1 tablespoon cornstarch
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla bean paste
- 3 tablespoon caramel topping
- 2 graham crackers the full cracker, crumbled
Instructions
- Add the sliced apples with 2 tablespoons of brown sugar, the cornstarch, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, for about 10 minutes. Then, set aside and let cool completely, or at least 15 minutes.
- Once the apples are cooled, combine the heavy cream and ½ cup of brown sugar then beat with your electric mixer on high until thick peaks form, about 5 minutes.
- Add the milk and vanilla bean paste to the heavy cream mixture and beat again until thick, about 2-3 minutes.
- Fold in the apples and then pour the mixture into your ice cream pan.
- Drizzle about 2 tablespoons of caramel sauce on top of the ice cream mixture and then use a knife to swirl it into the ice cream mixture.
- Sprinkle the crushed graham crackers on top and drizzle the remaining caramel over the graham cracker crumbs.
- Place in your freezer for at least 6 hours.
- Once completely frozen, let the ice cream thaw for about 20 minutes before topping with additional caramel sauce and serving.
Nutrition
Serving: 6g | Calories: 475kcal | Carbohydrates: 49g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 109mg | Potassium: 279mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1290IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 1mg
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