We ALWAYS enjoy our apple pie served a la mode, so it just makes sense to make an ice cream version of one of our favorite desserts! And with apples coming into season while it’s still plenty hot for the summer, it’s a for sure win to enjoy a scoop of apple pie ice cream. Of course, you can make ice cream year round, and we love seasonal flavors like Pumpkin Ice Cream and Peppermint Ice Cream. What seasonal flavor should I make next? Let me know in the comments below! Apple season is one of my favorite times of the year! We make all the apple recipes we can, including reader favorites like Homemade Apple Fritters, Apple Crisp, and German Apple Cake.
Freaky Friday: Summer Edition
Today is Freaky Friday, which is a fun event hosted by my friend Michaela from An Affair from the Heart, where a bunch of bloggers get together and are secretly assigned somebody else’s blog. Then you cook or bake from your assigned blog and we all share on the same day. It’s so much fun seeing what somebody else chose to make from my recipe collection and to get to know another blogger better by digging through her treasure trove of favorite recipes to pick just the right one to recreate for House of Nash Eats readers. Go check out all of my past Freaky Friday recipes after you print off this apple pie ice cream recipe! This round I was assigned LeMoine Family Kitchen which is run by Angela. While we haven’t had the chance to meet in person at a blogging conference yet, I already feel a connection to Angela because she is from New Jersey, which is where I lived for almost two years in my early 20’s. She has an amazing site with It made it so hard to choose a recipe from her site because I was sorely tempted by her baked ziti and Italian zeppoli (two of my favorite foods that I had never had before moving to New Jersey!). But then I found her apple cinnamon ice cream and knew it would be perfect for National Ice Cream Month! This ice cream flavor is seriously fantastic with plenty of real apple pieces and cinnamon flavor. Although Angela didn’t call for it in her original version, I added broken up cinnamon graham crackers for a cheater “pie crust” effect. But you could also use the crumble part of my rhubarb crumble ice cream instead. The ice cream base is no cook (well, except for the apple compote part), so there is no worrying about tempering egg yolks for your ice cream here. That makes it a little less creamy when scooped, but it’s still got a pretty wonderful mouthfeel and saves you the extra effort. It’s a truly delicious ice cream, especially for anyone who loves apple pie already. And if you want to take things to the next level, drizzle it with some caramel sauce or pair it with some blondies, oatmeal cookies, or a scoop of toasted almond ice cream. I don’t know about you, but I ALWAYS split my scoop when given the chance.
Recipe Ingredients
Apples: I used granny smith apples to make the apple compote that gets added to the cinnamon ice cream base, but honeycrisp, envy, jazz, pink lady, or golden delicious would all be good. Butter: This is used to help saute the apples and add a buttery, rich flavor. Cinnamon: If you haven’t tried cinnamon ice cream, what are you waiting for? I love, love, love this spice in ice cream. Sugar: Just enough to sweeten the ice cream and the apples without making it too sweet. Heavy cream & milk: Real, heavy cream with whole milk gives the richest, best flavor and mouthfeel to your ice cream creations. Vanilla: This staple ice cream ingredient boosts all of the other flavors and plays a strong supporting role. Cinnamon graham crackers: These are optional but I had some on hand so I figured why not break a few up to throw in for a pie-esque quality. They are a tasty, textural addition!
How to Make Apple Pie Ice Cream
Recipe Tips
Cool the apples completely! Be sure to leave yourself enough time to let the cooked apples cool all the way. You don’t want to add warm apples to freshly churned ice cream. You could make this part of the recipe a day or two in advance and just store it in the fridge until you are ready to churn. Storage: Because this ice cream has no preservatives, it won’t keep for as long in the freezer as store-bought ice cream. After about a week it will start to develop ice crystals, so it’s best to enjoy it fresh within the first few days after making it. Caramel Apple Ice Cream: I haven’t tried this yet, but I’m pretty confident that you could skip the graham cracker or pie crust pieces and instead layer half of the ice cream into your container, then add a generous drizzle of caramel sauce, followed by the rest of the ice cream and even more caramel sauce. Give it at gentle swirl with a knife to make caramel apple ice cream!
More Ice Cream Recipes
Cookies and Cream Ice Cream Southern Blackberry Cobbler Ice Cream Homemade Ice Cream in a Bag Homemade Strawberry Ice Cream Maple Walnut Ice Cream Graham Canyon Ice Cream
Take a look at all of our 2021 Freaky Friday Summer Edition Recipes:
An Affair from the Heart – Simple Tiramisu Aunt Bee’s Recipes – Roasted Tomatillo Salsa Devour Dinner – Pepperoni Bread Fresh April Flours – Bananas Foster Cake The Fresh Cooky – Old Fashioned Lemon Squares Hostess at Heart – Kentucky Butter Cake LeMoine Family Kitchen – Grilled Peach Burrata Arugula Salad Lemon Blossoms – Strawberry Cake Life, Love & Good Food – Bruschetta with Tomato Off the Eaten Path – Fresh Garden Salsa Sue Bee Homemade – Jalapeno Popper Dip with Bacon The Speckled Palate – Lemon Zucchini Bread Take Two Tapas – Bacon Wrapped Jalapeno Poppers
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