Apple Pie Ice Cream
There’s nothing quite like a slice of warm apple pie topped with a scoop of vanilla ice cream, and this Apple Pie Ice Cream combines those two desserts into one. Creamy cinnamon ice cream is filled with tender cinnamon-spiced apples and buttery graham cracker crumble for all the flavors of a homemade apple pie in every bite. It's a fun twist on a classic fall dessert and the perfect way to enjoy apple season, whether you're serving it on its own or alongside a slice of pie at your next holiday gathering.
Apple Pie Ice Cream Recipe
Prep: 10 min | Bake: 20-30 min | Total: 4 hours
Yields 4-6 servings
Ingredients
Apple Filling
2 medium apples
1 tablespoon unsalted butter
2 tablespoons sugar
½ teaspoon cinnamon
Ice Cream Base
1 ½ cups heavy cream
1 ½ cups Whole Milk
¾ cup sugar
1 tsp vanilla bean paste or extract
1 teaspoon cinnamon
Pinch of salt
Graham Cracker Crust (Topping or Mix-in)
1/3 cups crushed graham crackers (about 3 full sheets)
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
¼ teaspoon ground cinnamon
Instructions
1. Make the Apple Filling
Peel, core, and dice the apples.
Melt the butter in a skillet over medium heat. Add the apples, sugar, and cinnamon. Cook for 8–10 minutes, stirring occasionally, until the apples are tender. Let cool completely.
2. Make the Graham Cracker Crumble
Preheat oven to 350°F.
In a small bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Spread onto a parchment-lined baking sheet and bake for 6–8 minutes. Let cool completely.
3. Prepare the Ice Cream Base
In a large bowl, whisk together the heavy cream, milk, sugar, vanilla, cinnamon, and salt until the sugar is dissolved. Cover and chill for at least 2 hours.
4. Churn the Ice Cream
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
5. Add the Mix-Ins
Fold in about ¾ of the apple filling and ¾ of the graham cracker crumble.
Transfer to a freezer-safe container and layer in the remaining apples and graham cracker crumble.
6. Freeze
Freeze for 4–6 hours, or until firm.
7. Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve and enjoy.
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