There’s just something magical about apple pie in the fall. Maybe it’s the way warm cinnamon apples and buttery graham cracker crumbs come together in every bite, or maybe it’s the comfort of familiar flavors as the weather cools down. Either way, I’ve found a way to capture that cozy feeling in the easiest possible way—with this no churn apple pie ice cream!
This recipe is one of those fun fall desserts that looks fancy, tastes nostalgic, and comes together without an ice cream machine! It has all the cozy flavor of fall desserts with apple pie filling, swirled into a rich vanilla base with crunchy graham cracker bits. Whether you’re planning a casual gathering or just want something festive to enjoy after dinner, this is one of the easy fall desserts you’ll want to make again and again.
Jump to Recipe
Ingredients for No Churn Apple Pie Ice Cream
You only need a few basic pantry staples and a little time to make something truly special. Here’s what you’ll need:
- 2 cups heavy whipping cream (cold)
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional, for extra warmth)
- 1 cup apple pie filling (store-bought or homemade, chopped into small pieces)
- 1 cup crushed graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoon brown sugar
That’s it! Most of these are probably already in your kitchen, which makes this recipe even better.
How to Make Apple Pie Ice Cream
Now for the fun part—putting it all together! This recipe comes together in just a few easy steps, and there’s no ice cream machine involved.
Prepare the Graham Cracker Swirl:
In a small bowl, mix the crushed graham crackers, melted butter, and brown sugar until combined. Set aside.
Make the Ice Cream Base:
1. In a large mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
2. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, cinnamon, and nutmeg.
3. Gently fold the whipped cream into the condensed milk mixture until fully combined.
Assemble the Ice Cream:
1. Pour half of the ice cream mixture into a loaf pan or freezer-safe container (Or a quarter of your ice cream if you use two smaller containers like I did).
2. Drop spoonfuls of apple pie filling and graham cracker clumps (press the graham cracker mixture together in your hands to make clumps) over the top, then gently swirl with a knife.
3. Repeat with the remaining ice cream base, apple filling, and graham cracker mixture.
4. Give it one last gentle swirl for a marbled effect.
Freeze:
Cover your container and freeze for at least 6 hours (preferably overnight) until firm.
Serve:Let the ice cream sit at room temperature for a couple of minutes before scooping.
Enjoy as is, or top with caramel sauce or whipped cream with a sprinkle of cinnamon!
And that’s it! You’ve just made no churn apple pie ice cream that tastes like fall apple pie in a scoop.
Pro Tips
Here are a few tips to make your apple pie ice cream the absolute best it can be:
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Chop the apple pie filling. If your apple slices are large, give them a quick chop before mixing them in. Smaller pieces blend better and are easier to eat in ice cream.
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Scrunch your graham cracker crumbs. To help you get some nice graham cracker chunks in your ice cream, smush the graham cracker crumbs (mixed with the melted butter and brown sugar) in your hands to make clumps. That will give you some sizable chunks rather than a dusting throughout your ice cream.
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Use homemade pie crust pieces. If you have leftover pie dough, bake it into small pieces and fold those in instead of graham crackers for a more authentic pie texture.
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Top with caramel. A drizzle of caramel sauce adds the perfect sweet touch and pairs beautifully with the warm fall flavors.
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Let it sit before scooping. After freezing, let the ice cream sit at room temperature for 5–10 minutes before scooping. It softens slightly and makes serving easier.
This is hands down one of my favorite easy fall desserts. It has all the comfort of apple pie with the cool, creamy joy of ice cream—perfect for hot days and festive nights.
FAQs
Can I use fresh apples instead of apple pie filling?
Absolutely! If you want to go the homemade route, just sauté diced apples with butter, brown sugar, cinnamon, and a touch of lemon juice until soft. Let the mixture cool completely before adding it to your ice cream base. It’s a great way to make fall desserts with apple pie filling from scratch.
How long does no churn apple pie ice cream last in the freezer?
It will keep well for up to 2 weeks when stored in an airtight container in the freezer. Just make sure it’s tightly sealed to prevent ice crystals from forming.
Can I make this ahead of time for a party?
Yes! This is one of those easy fall desserts that’s great to prep in advance. I recommend making it the night before so it has plenty of time to firm up in the freezer. It’s perfect for a cozy dinner gathering or fall potluck.
Why is my ice cream so hard?
The apple pie filling in the ice cream can get pretty firm when frozen. Definitely let the ice cream sit out for a few minutes before scooping to allow the filling to soften slightly. One day, I want to experiment with adding a bit of spiced rum to the apple pie filling to see if that helps—if you try it, let me know how it goes!
How much ice cream does this make in the end?
This recipe yields just under 2 quarts of ice cream once everything is combined and frozen—plenty to serve at your next fall gathering or enjoy over a few cozy nights in.
This no churn apple pie ice cream is the perfect sweet treat for fall. It’s rich, creamy, and filled with the flavors of spiced apples and buttery graham crackers—just like your favorite pie, but without the oven. It’s one of my go-to no bake fall treats because it’s simple to make, full of cozy flavor, and always a crowd-pleaser.
Whether you’re serving it up at a harvest party, sharing it after a family dinner, or just enjoying a quiet fall evening at home, I hope this becomes one of your favorite fall desserts with apple pie filling too. Let me know how it turns out—and happy scooping! 🍎🥧🍦
Apple Pie Ice Cream
Ingredients
- 2 cups heavy whipping cream cold
- 1 can sweetened condensed milk 14 oz
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg optional, but recommended
- 1 cup apple pie filling chopped into small pieces (store-bought or homemade are fine)
- 1 cup graham cracker crumbs
- 6 Tbsp unsalted butter melted
- 2 Tbsp brown sugar
Instructions
Make Graham Cracker Swirl
- In a small bowl, mix the crushed graham crackers, melted butter, and brown sugar until combined. Set aside.
- Before adding the graham crackers to your ice cream (below), squish them together with your hands to make clumps. This will give you actual graham cracker swirls and pieces in your ice cream in the end, rather than a dusting of graham cracker crumbs.
Make the Ice Cream Base
- In a large mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, cinnamon, and nutmeg.
- Gently fold the whipped cream into the condensed milk mixture until fully combined.
Assemble the Ice Cream
- Pour half of the ice cream mixture into a loaf pan or freezer-safe container.
- Drop spoonfuls of apple pie filling and graham cracker clumps (press the graham cracker mixture together in your hands to make clumps) over the top, then gently swirl with a knife.
- Repeat with the remaining ice cream base, apple filling, and graham cracker mixture.
- Give it one last gentle swirl for a marbled effect.
- Cover and freeze for at least 6 hours or overnight.
- Allow to sit out for a few minutes at room temperature before scooping and serving.
