Apple Pie Ice Cream
Make this sweetly spiced Apple Pie Ice Cream recipe, featuring fresh, caramelized apples and chewy yet crunchy snickerdoodle cookies.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
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
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Place brown sugar and butter in a medium saucepan. Stir until the butter is melted and the brown sugar and butter are combined.
- Add apples and 1 teaspoon of the ground cinnamon, stir to coat the apples.
- Cook, for 10-15 minutes, stirring occasionally, until the apples are tender. Place in a bowl and refrigerate until chilled.
- In a large bowl, combine the heavy cream, whole milk, granulated sugar, salt and remaining 1 teaspoon of ground cinnamon.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add the chopped snickerdoodle cookies and churn until evenly distributed.
- Spoon half of the ice cream into a shallow container or a loaf pan. Top with half of the apple mixture. Repeat with remaining ice cream and apples.
- With a knife, swirl the apple mixture into the ice cream base.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- This ice cream was made using Philadelphia style ice cream, which does not contain eggs. Instead, heavy cream, milk, and sugar are mixed together and then churned in the ice cream maker. Since there are no eggs in this recipe, you do not have to cook the base over the stove top or chill it in the refrigerator before churning.
- Your ice cream base and ice cream bowl both need to be very cold in order for it to churn. If your base is not cold, place it in the freezer for an hour or so until it is chilled.
- It is important that the granulated sugar dissolves into the milk. This creates a smoother consistency in your final ice cream.
- It’s very important that your mixture is really cold before going into the ice cream machine to churn. If you find that it is not cold enough, let it chill in the refrigerator for at least 30 minutes before churning. If it’s not cold enough, it will not get thick.
- I used honeycrisp apples in this recipe, because I like how they hold their shape when sautéed in butter and sugar. You can also use granny smith apples if you like a little tartness and bite. Gala or pink lady apples are other great options.
- Cut the apples in small cubes about ¼” thick - any larger and you will get big chunks of apple in each bite.
- Make sure you let your apple pie mixture come to room temperature before using. If it’s warm when it goes into the ice cream base, it will melt the ice cream and we want to keep everything very cold.
- You can use store-bought snickerdoodles in this recipe or homemade like we did. Other store-bought cookies like cinnamon graham crackers, crunchy oatmeal cookies, or shortbread will work too.