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Apple Pie Ice Cream

serves 4-6


for the apples:

-2 gala apples, peeled, cored and sliced into bite sized pieces
-2 Tbsp butter
-4 Tbsp brown sugar

for the crust crumbles

-6 graham cracker rectangles, roughly broken into different sized crumbles
-1/2 cup brown sugar
-1 tsp ground cinnamon
-1/8 tsp ground nutmeg or a few grinds of fresh nutmeg
-1/4 cup melted butter

for the ice cream:

-1 cup heavy cream
-1 (14 oz) can sweetened condensed milk
-1/2 tsp vanilla extract
-2 sticks cinnamon (will remove before eating)
-1 recipe roasted apples (above)
-1 recipe crust crumbles (above)


1. Start by making the ice cream. In the bowl of a stand mixer with the whisk attachment, beat the heavy cream on high speed until stiff peaks form, about 3-5 minutes.
2. Take the bowl off the stand mixer, and using a rubber spatula, fold in the can of sweetened condensed milk and vanilla extract, until fully combined. To fold this in, scoop on the bottom in the middle, and fold it out to the right (or left) on top of itself. You dont want to stir, otherwise the cream will lose its volume.
3. Line a freezer proof dish (I used a casserole dish, but bread pans work great too) with parchment paper, and pour in the ice cream mixture and drop in the two cinnamon sticks to lightly flavor the ice cream at this stage. Freeze for 2 hours, while you make the remaining parts of the ice cream.
4. For the apples, once they are peeled and sliced, add them into a small saucepan over medium heat with the 2 Tbsp butter and 4 Tbsp brown sugar. Stir occasionally, cooking about 10 minutes, until juices are starting to release from the apples and your kitchen begins to smell heavily of apples. Remove and let cool completely.
5. For the crust crumbles, if you havent already, break up the graham crackers into various sized chunks using your hand or meat tenderizer. In a bowl, mix the graham crumbles with the 1/2 cup brown sugar, cinnamon, nutmeg and 1/4 cup melted butter. Stir together lightly, allowing there to be some giant crumbs as well as smaller crumbs.
6. After freezing for 2 hours, remove the ice cream mixture from the freezer, remove the 2 cinnamon sticks, and stir in the apples and crust crumbles (you may reserve some crust to garnish if desired), mixing well and returning to the freezer to freeze fully.
7. Serve with more crust, graham cracker crumbles, or warm caramel dip on top.

© Carla's Confections 2013