Two of my favourites in one, homemade ice cream and apple pie. Yum! This is such a delicious treat. I love making or constructing my own ice creams, (even when they’re cheats versions) as I love to add different flavours and textures to make it a whole dessert in one. I love the smooth creamy cinnamon ice cream, the thick sauciness of the apple butter and the pieces of apple strewn throughout. As if that wasn’t enough, some crumbled cookies for some crunch. In this version I made some homemade ginger biscuits which complemented the apple pie flavours perfectly.
I have made this same ice cream in a no churn version made with condensed milk before I had my own ice cream maker. It’s just as delicious although a little sweeter for obvious reasons, so if you don’t have an ice cream machine, I’d be happy to share that version too.
For a cheats version, make the apple butter and apple pie filling as per the recipe, use your favourite store bought ice cream and stir in a little brown sugar and cinnamon when it’s softened. Then layer with the add ins as I do in the assembly section of the recipe. Feel free to use store bought cookies or biscuits if you don’t want to make some from scratch. You can also sprinkle over some granola instead if you prefer that to cookie crumbs for crunch.
Apple Pie Ice Cream
Ingredients
Apple Pie Filling and Apple Butter
- 4 Tbsp Unsalted Butter
- ½ Cup Brown Sugar
- 2 tsp Ground Cinnamon
- 6 – 8 Medium Apples peeled, cored and chopped*
- 2 Tbsp Lemon Juice or apple cider vinegar
Ice Cream (Ice Cream Maker)
- 250 ml Full cream Milk
- 2 Eggs
- 100 Grams Brown Sugar
- 1 tsp Ground Cinnamon
- 500 ml Fresh cream
- 1 tsp Vanilla Extract
No Churn Ice Cream (No Ice Cream Maker)
- 1 Can of Condensed Milk (385g)
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 500 ml Fresh Whipping Cream
Instructions
Apple Pie Filling
- Peel, core and chop the apples into a fine dice (around 1cm pieces)
- Bring a saucepan to medium heat, and add the butter brown sugar and cinnamon. Stir until well combined and the sugar begins to dissolve in the melting butter (a minute or two)
- Add the copped apples and stir
- Gently cook for around 5 – 8 minutes, until the apple pieces just begin to soften. You still want them to have a slight bite, not be too soft (If the mixture is too dry, add another teaspoon or two of lemon juice, but wait until the apples are cooking as they release moisture)
- Remove half the mixture and set aside
Apple Butter
- Continue to cook down the remainder of the apple mixture on low heat until they are very soft (another 5 – 8 minutes)
- When the apples are very soft, remove from the heat and add the mixture to a blender or use a stick blender to blend the mixture until a thick, smooth consistency
- Set aside to cool (Store in an airtight jar or container in the fridge. This apple butter is great on desserts and even breakfast dishes such as oats)
Ice Cream (Ice Cream Maker)
- Gently heat the milk in a saucepan until hot but not boiling. In the meantime, whisk the eggs, sugar and cinnamon in a medium bowl or large jug
- Very slowly pour the hot milk into the egg mixture while whisking vigorously as not to let the eggs curdle/scramble
- Pour the mixture back into the saucepan and heat gently, without boiling, stirring constantly until it thickens slightly and coats the back of a spoon
- Remove from the heat, add to the bowl and let cool at room temperature. Once cooled, add the unwhipped cream and vanilla extract and mix until well combined
- Place covered into the fridge for at least 12 hours before preparing in the ice cream maker
- (Follow your ice cream maker's preparation instructions for churning)
- Pour the mixture into your ice cream maker and churn for 20 – 40 minutes
No Churn Ice Cream (No Ice Cream Maker)
- In a large bowl, combine sweetened condensed milk, pie spice, and vanilla extract
- Using a hand mixer or stand mixer, whip the heavy cream until stiff, billowy peaks form. Gently fold half the whipped cream into the condensed milk, then fold in the other half. Follow the assembly instructions below
Assembly
- Place half the ice cream mixture into a chilled freezer safe container and dollop a few spoon fulls of the apple butter on top
- Using a skewer, knife or spoon handle to swirl the apple butter into the ice cream
- Add a couple of large spoon fulls of the apple pieces over the top
- You are also welcome to sprinkle over some broken up cookie pieces and crumbs. I used crumbled homemade ginger biscuits. Repeat with the remainder of the ice cream mixture
- Any leftover apple pieces and sauce can be saved in an airtight container in the fridge for a couple of days to use when serving
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