No-Churn Apple Pie Ice Cream featured image
Apple pie ice cream is easily made by folding homemade pie filling into a creamy vanilla base, then spreading in a pan and freezing. Simple, quick, and a no-churn recipe!
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Table of Contents
  1. Apple Pie With Vanilla Ice Cream - No machine needed
  2. Why We Love No Churn Apple Pie Ice Cream
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Apple Pie Ice Cream
  7. Tips from Our Recipe Developer
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Apple Recipes
  11. No-Churn Apple Pie Ice Cream Recipe

This No-Churn Apple Pie Ice Cream recipe is the easiest and fastest way to get your fix of fall flavors in the form of a delicious frozen dessert.

This simple recipe has a rich and creamy base that’s been mixed with a homemade apple pie filling, sprinkled, and swirled with some graham cracker “crust” crumbles so that it tastes like you’ve made apple pie a la mode.

No-Churn Apple Pie Ice Cream hero image

Apple Pie With Vanilla Ice Cream – No machine needed

There’s only one thing better than a slice of apple pie with ice cream scooped on top: mixing the two together to create the best apple-flavored ice cream, all without a machine!

This no-churn apple ice cream recipe takes a thick and creamy vanilla ice cream base, blends in a sweet simmered cinnamon-spiced apple mixture and swirls it with plenty of crushed cookie pieces to mimic a pie crust. 

For a double dose of apple pie, top my Apple Pie Bites, Caramel Apple Pie Bombs, and so many more with a scoop of this sweet frozen treat.

Why We Love No Churn Apple Pie Ice Cream

  • Quick and easy to make on the stove-top in 15 minutes — no ice cream machine needed.
  • Uses simple ingredients to combine two desserts into one.
  • Homemade ice cream is better than anything store bought because there are no preservatives or artificial flavors.
  • Apple pie and vanilla ice cream are the perfect pair!
  • Tastes like the best slice of pie swirled in each creamy bite.

More No-Churn Ice Cream Recipes

No-Churn Apple Pie Ice Cream in a bowl

Ingredients

  • Granny smith apples
  • Brown sugar
  • Unsalted butter
  • Ground cinnamon
  • Heavy cream
  • Sweetened condensed milk
  • Graham crackers: You can use regular or cinnamon graham crackers.
  • Vanilla extract
  • Ice cream cones for serving

SEE FULL PRINTABLE RECIPE CARD BELOW

Substitutions and Additions

  • Tasty Toppings: Feel free to top your scoop with a drizzle of caramel sauce, a dollop of whipped cream, a sprinkle of cinnamon, or some walnuts or pecans.
  • Change The “Crust”: You can use pieces of actual pie crust or crushed oatmeal cookies instead of graham crackers to create your apple pie crust.
  • Loaf pan
  • Electric mixer
  • Ice Cream Scoop
See Full Recipe Card Below
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How to Make Apple Pie Ice Cream

  1. Prepare The Pie Filling: Heat the diced apples, brown sugar, butter, and cinnamon until the butter is melted and simmer for 12-15 minutes, stirring occasionally. Set aside to cool.
    Pro Tip: The apples will be soft and the sauce thickened. 
  2. Make The Ice Cream Mixture: Beat the heavy cream until stiff peaks form and then stir in the condensed milk, vanilla extract and ground cinnamon. Fold in half of the cooled apple pie filling. 
  3. Pour In The Pan: Pour ½ of the ice cream mixture into the chilled pan, cover with crushed graham crackers, and top with the remaining ice cream mixture and graham crackers. Swirl the graham cracker crumbs into the ice cream and top with the remaining apple pie filling.
  4. Chill: Place the ice cream container into the freezer and chill for 6-8 hours until the ice cream is set. 
  5. Serve: Serve in bowls or scoop into an ice cream cone. Enjoy!
collage No-Churn Apple Pie Ice Cream

Tips from Our Recipe Developer

  • Make sure you dice your apples bite-size pieces. They’ll be soft, but they’re going to stay chunky in the ice cream, so you want them to be small.
  • Cool the apple pie filling adequately before you fold it into the ice cream mixture. If it is too warm, it will break down your cream and you’ll have frozen cream instead of frozen ice cream!

Storage Tips

  • To Store: Store leftover ice cream in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.
No-Churn Apple Pie Ice Cream in a ice cream loaf pan

Frequently Asked Questions

What are the best apples to use for apple Pie ice cream?

I really like using Granny Smith apples in this recipe, because they’re my favorite for baking in general and that’s what I use in apple pie.
They’re firm, so they hold up well and don’t turn to mush when baked or cooked.
They also have a nice tart flavor that helps balance out the sweetness of the ice cream.

How many servings does this ice cream recipe make?

This recipe makes about 1 1/2 quarts which equals 6 servings or about 12 scoops.

What does no-churn mean?

No churn means no ice cream maker required — all you need is 10-15 minutes and an electric mixer.
Unlike regular ice cream, no-churn ice cream does not contain eggs and uses sweetened condensed milk instead of granulated sugar.

Can I use light condensed milk?

Yes, using light condensed milk will work just as well as the regular version. I prefer to use the regular condensed milk in this variety because I think it tastes richer. Just make sure you don’t substitute evaporated milk for condensed milk in a no-churn ice cream recipe. It won’t work!

No-Churn Apple Pie Ice Cream with a cone

Other Easy Apple Recipes

5 from 2 votes
No-Churn Apple Pie Ice Cream featured image

No-Churn Apple Pie Ice Cream

Serves — 6
Apple pie ice cream is easily made by folding homemade pie filling into a creamy vanilla base, then spreading in a pan and freezing. Simple, quick, and a no-churn recipe!
Prep Time 15 mins
Chill Time 8 hrs
Total Time 8 hrs 15 mins

Ingredients
  

Apple pie filling

  • 2 granny smith apples peeled, cored and diced into bite size pieces
  • cup packed brown sugar
  • 3 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon

Ice Cream:

  • 2 cups heavy cream cold
  • 14 oz can sweetened condensed milk
  • 5 graham crackers crushed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Ice cream cones for serving

Instructions
 

  • Place a loaf pan into the freezer to chill.
  • In a medium saucepan over medium high heat, add the diced apples, brown sugar, butter, and cinnamon. Once the butter is melted, bring to a simmer and cook for 12-15 minutes, stirring occasionally until the apples are soft and sauce has thickened. Set aside to fully cool.
  • In a large mixing bowl with an electric mixer, beat the cold heavy cream until stiff peaks form.
  • Gently stir in the condensed milk, vanilla extract and ground cinnamon. Fold in half of the cooled apple pie filling.
  • Remove the loaf pan from the freezer and pour ½ of the ice cream mixture into the loaf pan.
  • Spread half of the crushed graham crackers over the top of the ice cream. Pour the remaining ice cream mixture on top and repeat with the leftover graham crackers. Use a butter knife to swirl the graham cracker crumbs into the ice cream. Top with the remaining apple pie filling.
  • Place ice cream into the freezer and chill for 6-8 hours until the ice cream is set. Serve in bowls or scoop into an ice cream cone, enjoy!

Jenn’s Notes

Storage:
Store leftover ice cream in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.
Tips:
  • Make sure you dice your apples bite size pieces. They’ll be soft, but they’re going to stay chunky in the ice cream, so you want them to be small.
  • Cool the apple pie filling adequately before you fold it into the ice cream mixture. If it is too warm, it will break down your cream and you’ll have frozen cream instead of frozen ice cream!

Nutrition Info

Calories: 663kcal | Carbohydrates: 68g | Protein: 9g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 187mg | Potassium: 427mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1552IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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