Apple Pie Ice Cream – Cinnamon-apple chunks in vanilla base

Here’s a cozy and nostalgic Apple Pie Ice Cream recipe—featuring spiced cinnamon-apple chunks folded into a creamy vanilla base, just like the classic dessert in frozen form:

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Apple Pie Ice Cream

Servings: 6–8
Time: 4–6 hours (including chilling and freezing)

Ingredients

For the apple pie filling:

• 2 medium apples (peeled, diced small)
• 2 tbsp butter
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• Pinch of nutmeg
• Pinch of salt
• 1 tsp lemon juice

For the ice cream base:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/3 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional:

• 1/2 cup crushed pie crust, shortbread cookies, or graham crackers (for crusty bits)

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Instructions

1. Cook the Apple Pie Filling
   In a skillet, melt the butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook until apples are tender and syrupy, about 8–10 minutes. Let cool completely.
2. Make the Ice Cream Base
   In a mixing bowl, whisk together the milk, sugar, sweetened condensed milk, vanilla, and salt until smooth. Stir in the heavy cream.
3. Chill
   Cover and refrigerate the base and apple mixture separately for 4–6 hours or overnight.
4. Churn
   Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
5. Fold in Apples & Optional Crust
   Once churned, gently fold in the cooled apple pie filling and crushed cookie/crust bits if using.
6. Freeze to Set
   Transfer to a container and freeze for at least 4 hours or until firm.
7. Serve
   Let soften slightly before scooping. Enjoy the comforting blend of creamy vanilla and warm spiced apple in every bite.

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Would you like a shortcut no-churn version using whipped cream and sweetened condensed milk?