Apple Pie Ice Cream
This no-churn apple pie ice cream has that classic apple pie taste with a creamy ice cream base. And the best part is that you don't even need an ice cream maker!
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.