Apple Pie Ice Cream
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
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.
Recipe adapted from All Recipes
Recipe by The Baker Chick at