When you think of fall, what’s the first dessert that you think of? Apple pie, right? And what’s your favorite summertime cold treat? If you said ice cream, then boy do I have a treat for you! This Apple Pie Ice Cream is sweet and mouthwatering, and it’ll make your whole house smell like fall.
I had some leftover apples from Rosh Hashannah this year, and instead of making a cake or another pie, I wanted to try something unique.
What kind of apples to use?
Granny Smith is my favorite type of apple so I tend to use that in my apple-based desserts. Let’s get one thing straight though, there’s only one person who has full control in what they make and that’s YOU. The apples will be cooked down, so use your favorite. McIntosh, Red Delicious, Fuji, etc.
Gluten-Free and Dairy-Free
Ice cream tends to already be gluten-free, but I add some crushed graham crackers in this recipe to give the flavor of a pie crust. Just make sure to use gluten-free graham crackers, or omit these completely.
To make this recipe dairy-free: for the ice cream use dairy-free heavy whipping cream. I normally find that at the kosher market, but you can get it at Whole Foods as well. Instead of sweetened condensed milk, you can use 1 and 1/2 cups of almond or soy milk, and 1/2 cup of white sugar. Note: You won’t get the same creaminess if you use dairy-free milk and sugar in place of sweetened condensed milk.
Apple Pie Ice Cream
- Kitchenaid Mixer
- Rubber spatula
- 1 can sweetened condensed milk, 14 ounces
- 2 cups heavy whipping cream
- 1 teaspoon cinnamon
- 1/4 cup graham crackers, crushed
Apple Pie Filling
- 2 Granny Smith apples, diced
- 1 and 1/2 teaspoons lemon juice
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 2 and 1/2 teaspoons cinnamon
- 2 teaspoons nutmeg
Apple Pie Filling
- Peel and core the apples, and dice them. Toss the apples in lemon juice and set aside.
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar, cinnamon, and nutmeg and mix together.
- Add in the apples and cook them down. This should take about 10 minutes or so. Remember to keep stirring the apple mixture occasionally.
- Allow the filling to cool slightly, then cover it with plastic wrap and put in the refrigerator to cool completely.
- Meanwhile, in a medium-sized bowl add the sweetened condensed milk, cinnamon, and crushed graham crackers. Whisk to combine.
- Add the condensed milk mixture to the whipped cream and whisk to combine.
- Fold the cooled apple pie filling into the ice cream, and store in an airtight container for at least 6 hours.
There are so many warm flavors in this ice cream that vanilla extract is not necessary.
Cook the apples to your liking. If you like more of a bite to your apple pie filling, then cook them less. If you like them softer then cook them more.
Make sure the apple pie filling is cold before adding it to the ice cream.
Tossing the apples in lemon juice slows down the browning process once the apple is cut. Be sure not to skip this step, or you can save the apple dicing to the very last step.