What do you get when you combine the sweet nostalgia of homemade apple pie with the rich, creamy indulgence of ice cream? Pure magic. Apple Pie Ice Cream is everything you love about the fall-favorite dessert—cinnamon-spiced apples, buttery crust pieces, and sweet caramel swirls—blended into a luscious frozen treat that’s perfect year-round.
This recipe brings together all the warm, comforting flavors of an apple pie and transforms them into an irresistibly cool dessert that’s just as perfect for a backyard barbecue as it is for a cozy fall night in. Whether you make it in an ice cream maker or go for a no-churn version, one thing’s for sure: you’ll never look at apple pie the same way again.
Why You’ll Love Apple Pie Ice Cream
- 🍏 Sweet, spiced apples in every bite
- 🍨 Smooth, creamy texture with swirls of real pie crust or streusel
- 🥧 All the flavor of apple pie—no oven required!
- 🕒 Make-ahead friendly for entertaining or meal prep
- 🌟 No-churn option for those without an ice cream maker
This ice cream is the perfect dessert to bridge seasons—bringing the brightness of fruit and the richness of warm spices together in a frozen, spoonable treat.
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
For the Spiced Apple Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
For the Crust or Mix-ins:
- ½ cup baked pie crust pieces, crumbled OR
- ½ cup graham cracker crumbs, shortbread, or streusel topping
Optional: a swirl of caramel sauce or chopped pecans for extra indulgence.
How to Make Apple Pie Ice Cream
Step 1: Cook the Spiced Apples
In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until apples are tender and slightly caramelized. Remove from heat and let cool completely.
Step 2: Prepare the Ice Cream Base
In a large bowl, whisk together the heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved.
If using an ice cream maker: Chill the base mixture for at least 2 hours, then churn according to your machine’s instructions.
For no-churn: Whip the heavy cream separately to soft peaks, then fold in the remaining ingredients including condensed milk instead of granulated sugar (substitute 1 can sweetened condensed milk for the milk + sugar combo). Fold in apples and mix-ins, then freeze.
Step 3: Add the Apple & Crust Mix-Ins
Once the base is churned or mixed, gently fold in the cooled apple mixture and pie crust bits or streusel. You can layer these into the container for a ripple effect or fold them in evenly—your choice!
Optional: Add a drizzle of caramel between layers for extra sweetness.
Step 4: Freeze
Transfer the ice cream to a loaf pan or airtight container. Cover with plastic wrap and freeze for 4–6 hours or overnight until firm.
Step 5: Scoop & Serve
Let sit at room temperature for 5 minutes before scooping. Serve in cones, bowls, or even sandwiched between cookies for the ultimate fall-flavored ice cream sandwich.
Tips for Success
- Cook the apples ahead of time – raw apples will become icy in the freezer
- Cool all mix-ins completely before adding to the ice cream
- Use full-fat dairy for the creamiest results
- Don’t overmix – gently fold in add-ins to avoid breaking down the texture
- Chill the base for the best results in ice cream machines
Flavor Variations & Add-Ins
- Caramel Apple Pie Ice Cream – Add caramel sauce between layers
- Apple Crisp Ice Cream – Use oat streusel instead of crust
- Apple Bourbon Ice Cream – Stir in a tablespoon of bourbon for an adult version
- Cinnamon Roll Twist – Add cinnamon swirl and tiny chunks of baked cinnamon dough
- Apple Cranberry – Add dried cranberries for a tart contrast
Serving Suggestions
- Top with whipped cream and a sprinkle of cinnamon
- Serve alongside a slice of warm pie (yes, double pie!)
- Pair with snickerdoodle cookies or shortbread
- Drizzle with salted caramel or maple syrup for a finishing touch
Storage
Store in an airtight container in the freezer for up to 2 weeks. If the ice cream gets too firm, let it sit on the counter for 5–10 minutes before scooping.
Final Thoughts
Apple Pie Ice Cream is proof that traditional flavors can be transformed into something fresh and unexpected. It’s a celebration of comfort food in frozen form—perfect for both apple pie lovers and ice cream fanatics. Whether you’re savoring it on a hot summer night or bringing a scoop to your fall holiday table, this recipe brings a delicious twist to two all-American classics.
It’s nostalgic. It’s creamy. It’s packed with pie. And it’s going to become a new favorite in your dessert rotation.