Homemade Apple Pie Ice Cream Recipe with Cinnamon

There’s nothing quite like a warm slice of apple pie topped with creamy vanilla ice cream — except when you combine both into one decadent dessert: Apple Pie Ice Cream. This no-churn recipe blends tender cinnamon apples and pie-like crumb with a smooth, scoopable base so you can enjoy the taste of apple pie in frozen form.

I make homemade ice cream for holidays year-round. Peppermint for winter, strawberry for summer — and now, a special flavor for Thanksgiving: Apple Pie Ice Cream. This version is a true no-churn ice cream, so you don’t need an ice cream maker. It takes about 10 minutes of active prep and then around 5 hours to firm in the freezer. The result is a creamy frozen dessert studded with apple pie filling and crisp cinnamon graham crumbs that evoke a classic pie crust.

Ingredients

• 14-ounce can sweetened condensed milk – available in the baking aisle. Be sure to use sweetened condensed milk, not evaporated milk.
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 2 cups heavy cream (cold) – do not substitute whole milk or half-and-half; heavy cream whips to the proper texture needed for a no-churn base.
• 1 cup apple pie filling – use canned apple pie filling or a quick homemade version made with diced Granny Smith apples and warming spices.
• 1/2 cup cinnamon graham crackers, chopped – these mimic a pie crust and lend cinnamon flavor; you may substitute plain graham crackers or shortbread and add 1 teaspoon ground cinnamon if desired.

Instructions

Step-by-step photos are included above to guide you. The directions below lay out the process clearly so you can make this ice cream at home without an ice cream machine.

1. In a medium bowl, whisk together the sweetened condensed milk, vanilla extract and sea salt until smooth. Set aside.
2. Pour the cold heavy cream into a large bowl or the bowl of a stand mixer. Whip on medium-high speed with a stand mixer or electric hand mixer until stiff peaks form, about 4–5 minutes. (You can also whip by hand if needed.)
3. Fold the condensed milk mixture gently into the whipped cream using a rubber spatula. Work carefully to retain as much air as possible so the base stays light and scoopable.
4. Fold in the chopped cinnamon graham crackers and the apple pie filling until distributed evenly. Be gentle so the apples remain in pieces rather than getting mashed.
5. Transfer the mixture to a 2-quart container — metal is ideal because it helps freeze the ice cream more quickly — and smooth the top.
6. Cover tightly with plastic wrap or an airtight lid and freeze for at least 5 hours, or overnight, until firm enough to scoop.

Pro tips

• Use a metal container if you want the ice cream to firm up faster — metal conducts cold well and shortens freeze time.
• Place the container toward the back of the freezer rather than in the door. The back is colder and results in a quicker, more even freeze.
• Quantities and yield: This recipe makes about 1/2 gallon of ice cream (roughly 4 pints or 12 scoops).
• Storage: Store in an airtight container to prevent freezer burn. Properly sealed, homemade ice cream stays best for up to 6 months.
• To make it gluten-free: Substitute gluten-free graham crackers or a gluten-free cookie for the crumbs. Verify that any canned apple pie filling is gluten-free if you choose that option.
• Don’t substitute heavy cream or condensed milk: The texture depends on those two ingredients. Replacing them will alter the final consistency and may produce icy or overly dense results.
• Use a wet scoop: Run your ice cream scoop under warm water and shake off excess before scooping. A wet scoop releases the ice cream cleanly and produces neat scoops.

Ways to serve it

This apple pie ice cream is versatile and pairs beautifully with many desserts. A few serving ideas:

• Serve scoops in a bowl and drizzle with warm caramel or butterscotch sauce for an indulgent finish.
• Scoop into a waffle or sugar cone for an on-the-go treat.
• Top a warm slice of apple pie with a generous scoop of this ice cream for contrast between hot and cold — double the apple-pie pleasure for Thanksgiving or any dessert table.

More no-churn ice cream recipes

If you enjoy no-churn ice cream, try other simple homemade flavors that require only a few minutes of prep: Moose Tracks, Salted Caramel, Peanut Butter, Cherry Garcia, Milk & Cookies, or classic Homemade Chocolate. Each recipe follows the same basic no-churn method and can be adjusted with mix-ins to suit taste.

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