Apple Pie Ice Cream: A Decadent Twist on a Classic Favorite
As the seasons transition and we find ourselves craving comfort, there’s nothing quite like the taste of a classic apple pie. But what if you could take that beloved dessert and transform it into a cool, creamy treat perfect for warmer days? Enter Apple Pie Ice Cream—a deliciously rich and satisfying dessert that combines the best of both worlds. This recipe marries the warmth of spiced apples with the indulgence of caramel and the crispiness of pie crust, all swirled into a luscious homemade ice cream. Let’s dive into the details.
Ingredients
For the Apple Pie Filling:
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 3.5 cups apples, peeled and diced
For the Caramel Swirl:
- 1 cup granulated sugar
- 2/3 cup heavy whipping cream, lukewarm
- Pinch kosher salt
- 1 tsp vanilla extract
For the Pie Crust Crumbles:
- 1 9-inch frozen pie crust
For the Ice Cream:
- 8 oz cream cheese, room temperature
- 14 oz sweetened condensed milk
- 1 tbsp pure vanilla extract
- 2 cups heavy whipping cream, whipped to stiff peaks
Instructions
1. Prepare the Apple Pie Filling
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt until well combined.
- Toss the diced apples in the mixture, ensuring they are well coated.
- Transfer the apples to an 8×8 baking dish and bake for about 30 minutes, or until they become tender and juicy.
- Remove the apples from the oven and let them cool to room temperature.
2. Make the Caramel Swirl
- While the apples are baking, you can start on the caramel. In a medium saucepan, melt the sugar over medium-low heat until it turns into a clear, golden liquid.
- Once melted, slowly whisk in the lukewarm heavy cream. Be cautious, as the mixture will bubble vigorously.
- Continue whisking until the caramel becomes rich and smooth. Add the kosher salt and vanilla extract.
- Let the caramel cool to room temperature.
3. Prepare the Pie Crust Crumbles
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Break the pie crust into small pieces and spread them out on the baking sheet.
- Bake for 13-15 minutes or until they turn golden-brown and crisp.
- Once cooled, crush the crust into crumbs, leaving some larger chunks for added texture.
4. Make the Ice Cream Base
- In a mixer, beat the cream cheese on medium-high speed until smooth.
- Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined.
- Using a spatula, gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy ice cream base.
5. Assemble the Ice Cream
- Fold ¾ of the baked apples into the ice cream base, mixing just enough to create a swirl.
- Drizzle in the cooled caramel sauce and fold a few more times.
- Add ¾ of the pie crust crumbles and gently fold until combined.
- Transfer the mixture to a large, airtight, freezer-safe container. Top with the remaining apples and pie crust crumbles, and drizzle with the leftover caramel sauce.
- Freeze for 6-8 hours.
6. Serve
- Before serving, allow the ice cream to defrost for about 10-15 minutes. Scoop into bowls and enjoy the perfect blend of apple pie and creamy goodness.
Final Thoughts
This Apple Pie Ice Cream is the ultimate dessert for those who love the comforting flavors of apple pie but also enjoy the creamy indulgence of ice cream. Whether you’re enjoying it on a warm summer day or as a cozy treat during cooler months, this recipe is sure to impress. With a prep time of 40 minutes and a cooking time of 45 minutes, you can have this delicious treat ready in no time. Each serving is packed with flavor and provides 550 Kcal, making it a truly decadent indulgence.
Enjoy your Apple Pie Ice Cream, and don’t forget to share your creations with friends and family—they’ll be asking for more!
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Apple Pie Ice Cream
- Total Time: 85 minutes
- Yield: 8 1x
Description
As the leaves turn and the air cools, nothing complements the season quite like a dish of Apple Pie Ice Cream. This unique dessert marries the warmth of homemade apple pie filling with the refreshing chill of ice cream, creating a delectable fusion that’s perfect for any autumn gathering.
Imagine a dessert that brings all the cozy feelings of fall into a single scoop. This Apple Pie Ice Cream does just that, combining rich caramel swirls, crispy pie crust crumbles, and spiced apples enveloped in a creamy base. It’s an indulgent treat that promises to delight the senses and warm the soul.
Ingredients
For the Apple Pie Filling:
1/4 cup light brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
3.5 cups apples, peeled and diced
For the Caramel Swirl:
1 cup granulated sugar
2/3 cup heavy whipping cream, lukewarm
Pinch kosher salt
1 tsp vanilla extract
For the Pie Crust Crumbles:
1 9-inch frozen pie crust
For the Ice Cream:
8 oz cream cheese, room temperature
14 oz sweetened condensed milk
1 tbsp pure vanilla extract
2 cups heavy whipping cream, whipped to stiff peaks
Instructions
For the Apple Pie Filling:
Preheat the oven to 375 degrees F.
In a large bowl, combine brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt. Mix together. Toss in the apples and coat them with the mixture. Transfer apples into an 8×8 baking dish.
Bake for 30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.
For the Caramel Swirl:
While the apples bake, start on the sauce. Coat the bottom of a saucepan with granulated sugar.
Set heat to medium-low. As the sugar dissolves and melts into a clear liquid, swirl it around to ensure all sugar melts.
Once melted and golden, add heavy cream and whisk quickly. It will bubble furiously. Continue whisking until the caramel thickens to a rich and smooth sauce.
Once smooth, turn off the heat, stir in salt and vanilla, and let cool to room temperature.
For the Crust Crumbles:
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Break the pie crust into varying sizes and arrange on the baking sheet.
Bake for 13-15 minutes, or until golden-brown and crisp. Cool completely, then crush into crumbs, leaving some larger chunks.
For the Ice Cream:
In a mixer, beat cream cheese on medium-high speed, then slowly add condensed milk and vanilla extract until smooth.
Fold whipped cream into the cream cheese mixture using a spatula.
To Assemble:
Fold ¾ of the apples into the batter, folding just 3-4 times until apples are swirled through. Drizzle on cooled caramel sauce.
Repeat with ¾ of the crust crumbles, folding 3-4 times.
Transfer to a large airtight, freezer-safe container. Top with remaining apples and crumbles, and drizzle with more caramel sauce.
Freeze for 6-8 hours. To serve, defrost for 10-15 minutes, then scoop and serve.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 550 Kcal