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Apple Pie Ice Cream

September 16, 2016 by Audra 5 Comments

Apple Pie Ice Cream

September is such a weird food month for me. At least where I live, it still feels like summer out, and yet my mind is already thinking about cozy sweaters and crisp weather. I want pumpkin and cocoa and wool socks with boots, but I’m still wearing shorts and sandals. You feel me? I know it will be winter before I know it and I’ll be angry at myself for ever wishing away this Indian Summer, but at the same time I kinda am. Maybe it’s because this is our first fall in the new house, and I’m so excited for things like decorating the porch with fall goodies, carving pumpkins I can actually display on our stoop, and having a car so we can drive to apple picking or a pumpkin patch. (In case you were wondering if I love suburban life the answer is yes!)


Apple Pie Ice Cream

This ice cream is the perfect transitional dessert from summer to fall. The ice cream is a creamy cinnamon custard, with chunks of baked, spiced apples, and toasted cookie crust. Getting that bite of all 3 textures/flavors was just to die for. This was one of the creamiest custards I’ve ever made and the mix ins made it even dreamier. Anyway- until actually chilly, brisk, days are upon us, I’ll be enjoying this ice cream….but really is fall here yet?!

Apple Pie Ice Cream

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Apple Pie Ice Cream
Author: Audra
 
Ingredients
For the Ice Cream:
  • 3 cups whipping cream
  • 1½ cups half and half
  • 
1 cup white sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
For the Crumble:
  • 8-12 cookies, crushed* (I used vanilla wafers)
  • 1 tablespoon butter, melted
  • flakey sea salt for sprinkling
For the Apples:
  • 2 large apples, peeled and diced
  • 1 teaspoon ground cinnamon
  • 1 tablespoon of butter
Instructions
For the custard:
  1. Whisk together all the custard ingredients in a medium sized saucepan. Cook over medium-high heat, whisking constantly until mixture coats the back of your spoon.
  2. Allow to cool and then chill thoroughly in the fridge overnight. Meanwhile make the mix-ins!
For the crumble:
  1. Toss the cookie crumbs with the butter and toast at 375F for 10 minutes or until golden. Sprinkle with the sea salt and let cool.
For the apples:
  1. Toss the apples with the cinnamon and cook with the remaining butter until soft.
To assemble:
  1. When the ice cream is chilled, churn according to your maker's instructions. Layer in your container with the cookie crumbs and apples. Eat right away or freeze for a few hours to firm up.
Notes
Recipe adapted from All Recipes
3.5.3208

Apple Pie Ice Cream

Filed Under: Dessert, Ice Cream/Sorbet, Recipes Tagged With: Apple, Cinnamon

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Comments

  1. Katrina says

    September 16, 2016 at 1:29 pm

    Oh my!! That crumble on top is awesome! Such a great flavour!

    Reply
  2. Kayleigh Perry says

    September 17, 2016 at 8:11 pm

    This looks amazing!

    Reply
  3. Joanne Bruno says

    September 29, 2016 at 6:46 am

    I haven’t made ice cream ALL SUMMER. And now it feels like fall in NYC! Pretty sad about that…but I guess it just gives me a good reason to make this. Apple pie sounds like the perfect ice cream flavor!

    Reply
  4. Rachel {the avid appetite} says

    October 3, 2016 at 11:49 am

    yassss, this looks incredible! I love apple pie everything but haven’t tried it in ice cream. Congrats on your new house!

    Reply
  5. Justin @ SaltPepperSkillet says

    October 12, 2016 at 10:36 am

    This is seriously the best idea ever. Apple pie is my favorite, and of course it needs ice cream. Why not just put them together? :)

    Reply

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