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No-Churn Apple Pie Ice Cream Made Easy

No-Churn Apple Pie Ice Cream Made Easy

This creamy no-churn ice cream combines apple pie filling, cinnamon, nutmeg, crunchy crumbs, and caramel sauce in a simple freezer dessert. No ice cream maker is needed.
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Prep Time 15 minutes
Total Time 6 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups (480 ml) cold heavy whipping cream
  • 1 14-ounce can (396 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
Apple Pie Add-Ins
  • 1 1/2 cups prepared apple pie filling, chopped into small pieces
  • 1/2-1 cup crushed graham crackers or baked pie-crust pieces
Optional Finish
  • 2-4 tablespoons caramel sauce

Method
 

Step-by-Step
  1. Chill the heavy cream and mixing bowl. Whip the cream to stiff peaks, taking care not to overbeat it.
  2. Stir the sweetened condensed milk, vanilla, cinnamon, nutmeg, and salt together in a separate bowl.
  3. Gently fold the condensed-milk mixture into the whipped cream until no white streaks remain.
  4. Drain excess syrup from the apple pie filling, chop it small, and fold it into the ice cream mixture with most of the crumbs.
  5. Transfer the mixture to a loaf pan or freezer-safe container. Layer in extra apples, crumbs, and caramel sauce, then lightly swirl with a knife.
  6. Cover tightly and freeze for at least 6 hours. Let the ice cream stand at room temperature for 5 to 10 minutes before scooping.

Notes

Small, well-drained apple pieces help prevent icy patches. Overnight freezing gives the firmest texture. For a stronger apple pie flavor, use filling seasoned with cinnamon and a little lemon juice, or cool sautéed apples made with butter, brown sugar, and cinnamon completely before adding them.