Can I make Apple Pie Ice Cream without an ice cream machine?

Yes, you can make this recipe without an ice cream machine! Simply follow the "no-churn" method where you pour the ice cream mixture into a shallow container and freeze it. Stir every 30 minutes for the first two hours to incorporate air and prevent ice crystals from forming. Add the snickerdoodle cookies during the last stirring to avoid sogginess.

What other types of apples work well for this ice cream?

While Honeycrisp apples are a great choice for their sweetness and firm texture, you can also try Granny Smith apples for a more tart flavor, or Gala apples for a sweet, softer bite. Any apple variety that holds its shape when cooked will work well in this recipe.

How can I make Apple Pie Ice Cream dairy-free?

To make a dairy-free version of this Apple Pie Ice Cream, replace the heavy cream and whole milk with coconut cream and almond milk. Ensure that the snickerdoodle cookies you use are also dairy-free. These substitutions will provide a rich and creamy texture without any dairy.

How should I store Apple Pie Ice Cream?

Store your Apple Pie Ice Cream in an airtight container with a piece of wax paper or parchment paper pressed onto the surface. This prevents freezer burn and helps maintain the ice cream’s creamy texture. It can be stored for up to a month in the freezer, but it’s best enjoyed within the first few weeks for the freshest taste.

Apple Pie Ice Cream – 5 Tips for Perfect Ice Cream

Name: Apple Pie Ice Cream
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1/3 cup brown sugar; 2 cups honeycrisp apples, peeled and diced into ¼ inch cubes; 2 teaspoons ground cinnamon, divided; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1/4 tsp kosher salt; 1 ½ cups snickerdoodles, chopped

Description

Apple Pie Ice Cream combines the comforting flavors of freshly baked apple pie with the smooth, creamy texture of homemade ice cream. This recipe features tender caramelized apples, warm cinnamon, and crunchy snickerdoodle cookies, making each bite a delicious and unique treat. Perfect for any time of year, this ice cream tastes like apple pie à la mode in a bowl, offering both comfort and indulgence in every scoop.

Ingredients

Scale

2 tablespoons butter
1/3 cup brown sugar
2 cups honeycrisp apples, peeled and diced into ¼ inch cubes
2 teaspoons ground cinnamon, divided
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 tsp kosher salt
1 ½ cups snickerdoodles, chopped

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Instructions

In a medium saucepan, melt the butter and brown sugar together over medium heat. Stir to combine.
Add the diced apples and 1 teaspoon of ground cinnamon, stirring to coat the apples. Cook for about 10-15 minutes, until the apples become tender. Remove from heat and refrigerate until chilled.
In a large bowl, combine the heavy cream, whole milk, granulated sugar, salt, and the remaining cinnamon. Whisk for 2-3 minutes, ensuring the sugar is fully dissolved.
Pour the ice cream mixture into the bowl of your ice cream machine and churn according to the manufacturer’s instructions (usually about 25 minutes).
In the last two minutes, add the chopped snickerdoodle cookies, allowing them to mix evenly.
Spoon half of the ice cream into a shallow container or loaf pan. Top with half of the apple mixture. Repeat with the remaining ice cream and apples. Use a knife to swirl the apple mixture through the ice cream.
Cover the ice cream with plastic wrap or wax paper and freeze for at least 4 hours until solid. Let it sit at room temperature for 5 minutes before serving for easy scooping.

Notes

Use quality ingredients for the best taste and texture.
Ensure the apple mixture is cooled to room temperature before adding it to the ice cream to avoid melting the base.
Chill the ice cream mixture and ice cream machine bowl before churning for a smooth, creamy texture.
If you don’t have an ice cream machine, follow the no-churn method: freeze the ice cream and stir every 30 minutes for the first two hours to avoid ice crystals.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Churned ice cream
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 735
Sugar: 61g
Sodium: 279mg
Fat: 46g
Saturated Fat: 27g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 79g
Fiber: 2g
Protein: 6g
Cholesterol: 142mg