This thick, creamy apple pie ice cream is filled with apples, and lots of cinnamon.
While ice cream is a staple in our freezer year round, I just make it all homemade, creating different flavours every time. My ice cream maker is always in my kitchen, never goes in storage because, because my family loves it when I come up with. A new flavour every time. making two tubs of ice cream once every two weeks.
I wanted to recreate my favorite seasonal flavors. I decided to make apple pie ice cream.
This Apple Pie Ice Cream is thick, creamy, sweet and ooey-gooey apple filling. This recipe is almost too good to be true!
This thick, creamy apple pie ice cream is filled with apples, and lots of cinnamon, plus you don’t need an ice cream maker to make it!
2 medium sized Granny Smith apples, peeled & cut into small pieces
1/4 cup brown sugar, packed
1 tablespoon unsalted butter
1 teaspoon cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
Ice cream base:
One can sweetened condensed milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
2 cups cold heavy cream
3/4 cup crushed biscoff cookies,
Prepare apple filling:
Place brown sugar and butter in a medium pan. Stir until the butter is melted with the brown sugar, then add apples and spices, stir to coat the apples. Simmer for 10-15 mins, until the apples are tender, stirring occasionally.
Transfer to a bowl and refrigerate until chilled. prepare ice cream base.
In a large bowl, combine sweetened condensed milk, pie spice, and vanilla extract. Pour half the apple filling into the condensed milk mixture. Set aside.
Using a stand mixer, whip the heavy cream until stiff, Gently fold the whipped cream into the condensed milk. Add Stir half of the biscoff cookie crumbs, reserving two tablespoons for layering and the top.
Pour into your ice cream maker and make according to manufacturer's directions. If that’s not available continue with the next step.
Pour half the ice cream base into a 2 quart container. Top with half the remaining apple filling . Pour in the last half of the ice cream base and top with remaining apple fling and reserved biscoff cookie crumbs.
Place the ice cream in the freezer to solidify over night before serving.