Apple Pie Ice Cream
A slice of apple pie with ice cream is a classic pairing. So why not combine them? This apple pie ice cream does just that! Cinnamon graham crackers and apple pieces are swirled into a cinnamon ice cream base for a pie ice cream that you will love. This is one of my new favorite recipes. It’s the perfect ice cream for transitioning from summer to fall!
Looking for more apple recipes? I have tons! For my apple pie lovers, switch it up with my Apple Pie with Graham Cracker Crust. Or skip the baking and make Apple Pie Caramel Apples. If you want to branch out from pie, my Apple Fritter Cake and Apple Turnovers are delicious options. Find all of these recipes and more in my How to Use Apples post. For more delicious homemade ice cream recipes, scroll to the bottom of this post. Now, let’s get churning!
also here is an affiliate link to the ice cream containers I like to use in my freezer! (you can see I edited the link to “no follow” and open in a new tab. just fyi).
Why This Recipe Works
- Ideal apple pie flavored ice cream. There are no pie crust pieces in this ice cream, so maybe it’s more like an apple crumble ice cream, or an apple crisp ice cream. To me, it perfectly captures the flavors of apple pie. If you love apple pie a la mode, you’ll love this creamy apple pie ice cream.
- Homemade apple pie ice cream. It can be difficult to find seasonal flavors like apple pie ice cream in stores—if you can find them at all. No need to track down where to buy apple pie ice cream. Solve your ice cream craving problems by making this autumnal apple pie ice cream recipe at home!
Ingredient Notes
- Egg yolks: This ice cream base is made up of a custard, which uses egg yolks to thicken it. The egg yolks are whisked with a few other ingredients, then “tempered” so as not to curdle, before being thoroughly cooked to help create the perfect ice cream texture.
- Heavy whipping cream: Heavy cream adds needed fat and richness to the custard base for creamy ice cream.
- Vanilla extract: The backbone of any delicious ice cream flavor.
- Cinnamon: Two teaspoons of cinnamon is just the right amount to make this into a delicious cinnamon ice cream, without being overwhelming. We also add cinnamon to our cooked apple mixture.
- Granulated sugar: We add white sugar to the custard base to help it be smooth, silky, and sweet.
- Granny Smith apples: These tart apples are a classic for baking apple pie because of their dense texture and slightly sour flavor. They hold up well when cooked so they don’t get mushy, and are perfect to add additional flavor to.
- Brown sugar: We add brown sugar to our cooked apple mixture for a hint of caramel flavor.
- Cinnamon graham crackers: Another cinnamon addition, graham crackers add just the right amount of texture and crunch to this ice cream, as well as a wholesome flavor that adds to the apple pie taste. If you don’t have cinnamon graham crackers, regular graham crackers work great.
How to Make Apple Pie Ice Cream
- Mix eggs, sugar, and salt. To the bowl of a stand mixer fitted with the paddle attachment, add 6 large egg yolks, 1¼ cup of granulated sugar, and a ¼ teaspoon of salt. Beat the egg yolks, sugar, and salt on medium speed until pale yellow, light, and airy. This should take about 4-5 minutes. Let it sit while you heat your milk and cream.
- Heat milk and cream. In a large pan set on the stove, heat 3 cups of heavy cream and 1 cup of milk together over low heat, stirring occasionally. If you have an instant-read thermometer, heat the mixture until it reaches 155-160°F. If you don’t have a thermometer, just don’t let the mixture come to a boil. Remove it from the stove.
- Add hot cream mixture to eggs. Set the mixer to low speed and slowly stream in the cream and milk mixture. It’s important to go slow so as not to cook and scramble the eggs. Once you’ve poured in all the milk and cream, mix until everything is thoroughly combined. This should take 1-2 minutes.
- Cook custard. Pour the egg and cream mixture back into your large pan and heat it on the stove over medium-low heat, stirring constantly. Cook until it reads 155-160°F on an instant-read thermometer, OR until it thickens enough to coat the back of a spoon or a rubber spatula. Do NOT let it come to a boil. Once thickened, remove it from the stove and whisk in 1 tablespoon of vanilla extract and 2 teaspoons of cinnamon.
- Strain custard. Set a fine mesh strainer over a large bowl and pour the warm custard over it. Cover the creamy base mixture and set it in the fridge for four hours, or until completely chilled.
- Prep apples. Peel, core, and dice enough Granny Smith apples to make 2 cups. For me, this took about 2½ apples. Don’t dice them too large or too small, go for a medium dice.
- Cook apples. Melt 4 tablespoons of unsalted butter in a medium saucepan or skillet on the stove over medium heat. Once melted, add 2 cups diced apples, 3 tablespoons of brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, and a pinch each of cloves and nutmeg. Cook until the apples are brown and caramelized, around 6 minutes. Don’t overcook. We don’t want mushy apples. Remove the pan from heat and set it aside to allow it to cool.
- Churn ice cream. Once your custard is chilled, set up your ice cream machine to churn according to the manufacturer’s instructions.
- Break up graham crackers. Break 6 cinnamon graham crackers (or regular graham crackers) into bite-size chunks.
- Add mix-ins. Stir in the caramelized apples and graham cracker pieces into the churned ice cream.
- Freeze and enjoy. Transfer the ice cream to a freezer-safe container (I like these ones) and pop it in the freezer for several hours to firm up, then enjoy!
Recipe Tips
If you don’t have cinnamon graham crackers, regular graham crackers work just fine.
For a less strong cinnamon flavor, leave the cinnamon out of the custard base for an apple pie vanilla ice cream.
You can use different kinds of apples for this recipe, but I highly recommend using Granny Smith apples because they still hold onto texture and shape when cooked. If you use a softer apple, cook it for less time. Just make sure to use fresh apples, not canned, as canned apples will already be too soft.
This could also be delicious with caramelized pears. Use Asian pears or another firm pear so that the filling doesn’t get too mushy. For a truly indulgent treat, use this ice cream to build a delicious cinnamon sundae with Snickerdoodle Bars and caramel sauce. Maybe extra Cinnamon Baked Apples?
Make Ahead, Storing, and Freezing
Make Ahead: Ice cream is awesome for making ahead since it’s stored in the freezer! I found that the graham crackers retained a crunchy texture for several days, despite being frozen in the ice cream. You can also let the custard chill in the fridge for up to 24 hours, so you can split up the making of this ice cream if you wish.
Storing: Store apple pie ice cream in an airtight container (I use these ones) in the freezer for up to 3 months.
Freezing: Freeze this ice cream for up to 3 months, if it lasts that long!
Recipe FAQs
Homemade ice cream will stay good in the freezer for up to 3 months. After that, it doesn’t necessarily spoil, but it will lose flavor and texture quality.
If you are using an ice cream maker, the instructions should let you know how long it takes for ice cream to churn. It should reach a frozen yogurt consistency before being transferred to the freezer.
If you don’t cook the eggs used in custard-based ice creams to the correct temperature, you may risk salmonella. In this recipe, we cook the eggs to a high enough temperature to kill any bacteria.
Homemade ice cream, at least my homemade ice cream, doesn’t contain added stabilizers. This may contribute to it melting more quickly than store-bought ice cream.
More Fall Ice Cream Recipes
Apple Pie Ice Cream
Ingredients
- 6 large egg yolks
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 3 cups heavy cream
- 1 cup milk
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
Cinnamon Apples Mix-in
- 4 tablespoons unsalted butter
- 2 cups granny smith apples - peeled, cored, and medium diced (about 2.5 apples)
- 3 tablespoons brown sugar - packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- pinch ground cloves
- pinch ground nutmeg
- 6 cinnamon graham crackers - broken into small chunks
Equipment
Instructions
Make the ice cream base
- In the bowl of your stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment, beat on medium speed until pale yellow and light and airy. About 4-5 minutes.
- In a large pan heat the cream and milk over low heat, stir occasionally. If you have an instant read thermometer the mixture will reach 155-160°F. If you don’t have a thermometer, the will be hot but not boiling!
- Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined, about 1-2 minutes.
- Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F. If you don’t have a thermometer heat until it thickens and coats the back of a spoon. It should NOT boil, however, a few bubbles may come up along the edges. Remove from the heat and add the vanilla extract and 2 tsp ground cinnamon.
- Set a fine mesh strainer over a large bowl. Pour the warm ice cream mixture into the bowl (through the fine mesh strainer)*
- Cover and place the mixture in the refrigerator until completely chilled about 4 hours. While it’s chilling make the cinnamon apples mix-in.
Make the cinnamon apples mix-in
- Melt the butter in a medium saucepan or skillet over medium heat. Once melted add the diced apples, brown sugar, cinnamon, salt, cloves, and nutmeg. Cook until brown and caramelized, about 6 minutes. Remove the pan from the heat and let cool.
- Once the ice cream mixture is cold, set up your ice cream machine according to the manufacturers directions. With the machine running, add the mixture in a slow steady stream. Churn according to the directions.
- Once it’s done churning stir in the caramelized apples and graham cracker pieces. Transfer the churned ice cream to an airtight container and place in the freezer for several hours to firm up.
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