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Apple Pie Ice Cream recipe
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Apple Pie Ice Cream recipe

This Apple Pie Ice Cream is not shy on homemade apple pie filling, spices, cinnamon-sugar pie crust bits, or caramel! With a rich, creamy base, swirled with perfectly thick, sweet, gooey apple pie filling, smattered with buttery, sweet bites of pie crust, and a touch of caramel too, this Apple Pie Ice Cream recipe is almost too good to be true!
Course Ice cream
Keyword apple cobbler ice cream, apple pie filling, apple pie filling recipe, apple pie ice cream, apple pie recipe
Prep Time 45 minutes
Chill time 4 hours
Total Time 4 hours 45 minutes
Servings 8
Author Sarah

Ingredients

For apple pie filling:

  • 3 medium Granny Smith apples peeled, cored, and chopped
  • 1/4 cup packed brown sugar
  • 4 tbsp. butter divided
  • 1/2 cup granulated sugar
  • 2 tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/3 cup water, apple cider, or apple juice
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. apple pie spice

For pie crust pebbles:

  • 1 refrigerated prepared pie crust Pillsbury brand are my personal favorite
  • 2 tbsp. butter melted
  • 1/4 cup granulated sugar
  • 1/2 tsp. cinnamon

For apple pie ice cream:

  • 1 1/4 cups heavy cream
  • 14 oz. can sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. apple pie spice
  • 1/2 cup prepared caramel sauce plus additional for drizzling

Instructions

For apple pie filling:

  • In a large stock pot over medium heat, combine the apples, brown sugar, and 2 tbsp. butter.
  • Cook for 7-8 minutes, or until apples begin to soften and start to become tender.
  • Reduce heat to low, and add the granulated sugar, flour, salt, water, and apple cider vinegar.
  • Stirring frequently, cook until the mixture is thick, bubbly, and syrupy, 4-5 minutes. It should coat the back of a spoon.
  • Remove from heat, and stir in remaining 2 tbsp. butter, as well as vanilla, cinnamon, and apple pie spice.
  • Allow to cool.
  • Meanwhile, prepare pie bites.

For pie crust pebbles:

  • Tear off roughly 1-inch pieces of pie crust, and roll into small marble-sized pebbles.
  • Combine pie crust pebbles and butter in a small bowl, tossing to coat.
  • In another small bowl, stir together sugar and cinnamon.
  • Add pie crust pebbles to cinnamon-sugar mixture, tossing to coat.
  • Spread the pie crust pebbles out on a small baking sheet.
  • Bake at 350 degrees for about 8 minutes, or until they are lightly browned on the bottom.
  • Stir them around to rotate a little, and return to oven for 1-2 minutes.
  • Remove from oven, and cool completely -- cooling on the baking sheet is fine. They'll seem soft and squishy on the tray, but they'll crisp up as they cool.

For apple pie ice cream:

  • In a large mixing bowl, beat the heavy cream until stiff peaks form.
  • Fold in sweetened condensed milk, vanilla, cinnamon, and apple pie spice.
  • Fold in the pie crust pebbles and the caramel sauce. You can leave a few streaks if you'd like, or fold in thoroughly. Either way, don't overmix such that the whipped cream deflates.
  • Spread half the whipped cream mixture into a 9x5-inch loaf pan or a similar size pan of any shape.
  • Spoon half of the apple pie filling over the whipped cream mixture, and lightly swirl with a knife.
  • Spread remaining whipped cream mixture in the pan, and remaining apple pie filling on top, lightly swirling it with a knife.
  • Cover with foil or plastic wrap, and freeze for at least 4 hours or until firm. Serve!

Notes

Side note: Granny Smith apples are the way to go here. They are my favorite apple for baking in general, and especially here. They’re firm, so they hold up well and don’t turn to mush when baked/cooked.