Apple Pie Ice Cream

Tomorrow begins the Labor Day weekend. What?! I am still in complete shock that the summer has now come and gone, and all I have to show for it is a racer-back tan line on my upper back and the feeling that I haven’t eaten nearly enough ice cream cones as I should have. At the bank last week, an older gentleman whose skin was golden, likely from spending hours in his garden, asked me why I was so pale and that I should get outside more. If only he knew how quickly I burn and that I spray on 100 SPF if I’m going to be in the sun for more than 15 minutes. I can’t do much about my pale skin tone, but I sure as heck can do something about my lack of ice cream cones this summer. We may be on the cusp of September, but that doesn’t mean I’m slowing down my ice cream churning one bit! I’m just shifting gears to include more fall-inspired flavors. Apple pie in an ice cream cone? Yes, please!

I’m always a little suspicious of recipes that take a classic flavor and deliver it via a completely different vehicle. As it turns out, in this instance, ice cream can taste exactly like apple pie. Especially since apple pie is almost always served with vanilla ice cream! To make this ice cream, apples are cooked down with butter, brown sugar and cinnamon and then pureed with half of the ice cream custard base. You get teeny tiny specs of apple in each and every bite, along with a little punch of cinnamon and creamy vanilla ice cream. The kicker is folding in chopped up snickerdoodle cookies, which adds more cinnamon flavor and the texture of a “crust”. I think you could also substitute graham crackers here, or your favorite sugar cookie.

Summer may be coming to a close, but I’m still playing catch up on ice cream cones. This apple pie ice cream is the perfect bridge from warm, summer days to the crisp fall air. Grab a spoon and dig in!

One year ago: Traditional Pavlova
Two years ago: Cowboy Cookies
Three years ago: Lemon-Limoncello Cupcakes
Five years ago: Black Bean Burgers

Apple Pie Ice Cream

Yield: 1 quart

Prep Time: 12 hours

Cook Time: 20 minutes (churn time)

Total Time: 12 hours


For the Apples:
¼ cup light brown sugar
1 tablespoon unsalted butter
2 medium Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 teaspoon ground cinnamon

For the Ice Cream:
5 egg yolks
1/3 cup granulated sugar
1¾ cups heavy cream
¾ cup whole milk
¼ teaspoon kosher salt
1 teaspoon vanilla extract
½ cup chopped snickerdoodles


1. Cook the Apples: Combine the brown sugar and butter in a medium skillet over medium heat. When the butter is melted and bubbly, add the apples and cinnamon. Cook, stirring frequently, until the apples are softened and most of the liquid has evaporated, 10 to 15 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator until ready to use.

2. Make the Ice Cream Base: In a medium bowl, whisk together the egg yolks, then whisk in 2½ tablespoons of the sugar. Set aside.

3. In a medium saucepan, stir together the cream, milk, salt and remaining sugar over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.

4. Ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat once more. Using a rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

5. Cook the mixture over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and reaches 170 to 175 degrees F on an instant-read thermometer. Strain the base through a fine-mesh sieve into a clean bowl. Set the bowl in an ice water bath and stir occasionally until cool. Cover and refrigerator overnight.

6. Churn the Ice Cream: When you're ready to puree the ice cream, combine the cooked apples with the vanilla extract and half of the chilled custard base in a blender or food processor. Puree until smooth.

7. Combine the pureed mixture and the remaining custard base in the bowl of your ice cream machine and freeze according to the manufacturer's instructions. Add the chopped cookies during the last minute or so of churning, or fold them by hand when it has finished. Transfer the ice cream to a freezer-safe container and freeze.

(Recipe adapted from Sweet Cream and Sugar Cones)


42 Responses to “Apple Pie Ice Cream”

  1. Diane on August 30, 2012 at 12:07 am

    I just had a sundae at Sarris last week and chose apple pie ice cream with caramel sauce! A salted caramel sauce would be awesome on it too!


    • Michelle on August 31st, 2012 at 7:51 pm

      Oh, that sounds fabulous! I haven’t made it down to Sarris’ ice cream shop yet. Hopefully there isn’t an NHL lockout and when I head down to Southpointe to watch practice I can make an ice cream pit stop! I will have to keep yours in mind!


  2. Ashley @ Wishes and Dishes on August 30, 2012 at 3:17 am

    I need this in my life!! I feel the same – summer really got away from me this year


  3. Liliana on August 30, 2012 at 6:06 am

    Apple pie is good. Apple pi ice cream must be good too. I’ll have to do it 🙂


  4. Jennie @ The Messy Baker Blog on August 30, 2012 at 7:30 am

    I happen to love apple pie ice cream, and this looks so dreamy. I can’t wait to try it.

    You’re not the only pale creature walking around this summer; I, too, am extremely pale. I’m Irish, so the sun is not necessarily my friend. We have a mutual understanding.


  5. Jennifer @ Peanut Butter and Peppers on August 30, 2012 at 7:48 am

    Ohhhhh yummy!!! I bet this tastes amazing!!


  6. Eleanor on August 30, 2012 at 8:16 am

    Hi Michelle,
    Thank you so much for this recipe-it looks incredible! What a concept!
    Over the summer I have tried a bunch of your recipes— to the point that my kids ask, “is this dessert also from the lady on the computer?” LOL!
    I look forward to reading your email every day—it puts a smile on my face!
    Keep up the great work!
    love, another “brown eyed baker!”


    • Michelle on August 31st, 2012 at 7:52 pm

      Hi Eleanor, Aww, your kids are so cute! Thank you for the kind words!


  7. Eileen on August 30, 2012 at 8:47 am

    I use to buy apple pie icecream at Baskin Robbins when there was a store in our mall. Next to chocolate, it was my favorite. I am definitely going to have to make this recipe for old times sake – lol…. Have a great Labor Day weekend!


  8. Annamaria @ on August 30, 2012 at 8:54 am

    What a nice concept. I have to make room for my Kitchen Aid ice cream maker in the freezer, so I can try this recipe. I like to use Honeycrisp apples in my apple pie (Granny Smith are little too tart for me) and I would probably make the same substitution here. Thanks for the post.


  9. Erin @ Dinners, Dishes and Desserts on August 30, 2012 at 9:17 am

    It may be the end of August, but it is still in the 90’s here. Ice cream is perfectly acceptable! And this flavor sounds absolutely perfect!


  10. Christy from Life of a Modern Housewife on August 30, 2012 at 9:47 am

    Apple pie is one of my favorite pies!! Looking forward to making this!!


  11. Anna @ Crunchy Creamy Sweet on August 30, 2012 at 10:41 am

    This is like the best transition dessert. Summer ice cream with fall flavors. Perfection!!


  12. Aly on August 30, 2012 at 11:18 am

    I saw a girl on chopped make an apple pie ice cream and it made me want to try. Thanks for providing something to work off of! 🙂


  13. Linda on August 30, 2012 at 12:29 pm

    Looks yummy! I may just need to get myself an ice cream maker


    • Michelle on August 31st, 2012 at 7:54 pm

      Yes! You must! I’m convinced that everyone needs to own one 🙂


  14. Laura Dembowski on August 30, 2012 at 3:35 pm

    I can’t get over this recipe! Ice cream with apples and snickerdoodles? OMG! I can’t wait to try this.


  15. Katie @ Blonde Ambition on August 30, 2012 at 4:27 pm

    What a fantastic idea for ice cream – I love it.

    And I feel you on the pale skin! It took me a long time to become comfortable with being fair skinned, after years of ridicule in school and many failed attempts at tanning (and burning) 🙁 Rock that porcelain skin!


  16. Rachel @ Baked by Rachel on August 30, 2012 at 4:32 pm

    I REALLY want this asap. I’ve never tried apple ice cream but I love apples so it must happen.


  17. Vicki @ WITK on August 30, 2012 at 9:57 pm

    I don’t have a very impressive tan for this summer either. Just some bad tan lines from all my summer bike riding! I should have totally eaten more ice cream this summer. I’ll have this recipe though, because it tastes like fall!


  18. Shiloh on August 30, 2012 at 10:54 pm

    mmmmmm! That sounds so good!


  19. Maura @ My Healthy 'Ohana on August 30, 2012 at 11:03 pm

    This looks SO good, I can’t wait to make this for my husband who loves apple pie!


  20. Tracey on August 31, 2012 at 8:19 am

    This. is. genius. Pretty much the perfect bridge from summer to fall (though I am in complete denial that summer is ending…). I can’t wait to make this flavor!


  21. nora clemens-gallo on September 1, 2012 at 11:13 am

    yum, sound very delicious! Another way to enjoy our apple pie. Thank you for sharing and have a great day!


  22. ATasteOfMadness on September 2, 2012 at 1:06 am

    I bought a tub of apple pie ice cream when I was getting my wisdom teeth removed, and it was what I ate breakfast lunch and dinner. I got sick of it right when the tub was done and I swore to myself that I would never have apple pie flavored ice cream again in my life. But I think that for yours I would make an exception 😉


  23. Donalyn on September 2, 2012 at 7:29 pm

    Oh that looks so good – I’m thinking how good it will be on top of a nice big slice of apple pie!


  24. Erin on September 4, 2012 at 5:09 pm

    A local frozen custard place where I grew up made apple pie ice cream and it blew me away. But since I am no longer there I am deprived of it. Good thing you shared this recipe!


  25. Joe W. on September 7, 2012 at 12:09 pm

    It looks delicious!!!


  26. marla on September 10, 2012 at 3:24 pm

    Now is is some fun ice cream!!


  27. Annabelle on June 18, 2013 at 7:16 am

    I’m in Australia, and have recently discovered and am loving loving your site! What are snickerdoodle cookies like? Have never heard of them down under ;0)


  28. Sandra on October 22, 2013 at 10:12 pm

    This was fabulous!!! I used coconut sugar instead of the brown sugar and the cane sugar to lower the glycemic index and used Annie’s Gluten Free Snickerdoodle Bunnies (I’m celiac). Ok, there was nothing I could do about the lactose but at least they have a pill for that!! We loved the ice cream!!!!


  29. Michelle on October 4, 2014 at 7:23 am

    I made this recipe over the week, piece by piece, and I admit I was getting a little impatient by the end (I used the hyperlinked snickerdoodle recipe) but it was so worth it! It was like fall was in my mouth, dancing on my tastebuds. The only way it could have been better is if I had been eating it while looking at the trees’ leaves changing colour. I cannot recommend this recipe enough!


  30. Carolin on November 17, 2014 at 8:25 pm

    This recipe sounds awesome! I’m thinking about making it for dessert at Thanksgiving, I guess it would be great with pecan pie 😀 But I have one question: the recipe sais that you should freeze the ice cream when it comes out of the ice cream maker. So technically I could make it ahead and store it in the freezer till needed. But won’t it be less creamy when it is frozen too long? For how long can I freeze it or how can I prevent it from getting too hard?
    Greetings from Germany! Cheers Caro


    • Michelle on November 18th, 2014 at 4:53 pm

      Hi Carolin, Once you churn homemade ice cream, it is only the consistency of soft serve; it needs to be placed in the freezer to firm up. I’ve not found that homemade ice cream gets too hard; mine is always very scoopable.


      • Carolin on November 18th, 2014 at 5:35 pm

        Thanks for the quick reply! I haven’t made a lot of ice cream yet and the times I did there were hardly any leftovers 😛 The one time I had some ice cream left it got really hard in the freezer. But you are the expert so I will follow your recipe to a t – that always works out very well. Made the Snickerdoodles today and they are delicious! My only problem is now that I have to make a second batch because there are not enough left for the ice cream – once my roommates discoverd them… 😉


  31. Eva on July 2, 2015 at 10:55 pm

    I made this ice cream today, and it was dynamite! Hubby loved it too! My children didn’t get the chance to try it yet, but I made it because my 10 year old son requested “apple” for a fruity ice cream. And boy, this really did taste like apple pie. A keeper for sure!


  32. Ariane on October 12, 2015 at 11:32 am

    Is it ok to add the pureed apples to the base and refrigerate it for one day and then churn it off?


    • Michelle on October 20th, 2015 at 11:10 am

      Hi Ariane, Yes, you could do that!


  33. Liebelle on October 13, 2015 at 8:18 pm

    I made this today and I just found it ok. Apples and ice cream just don’t mix. The base was fantastic; just wished I hadn’t added the apple mixture to it. I will use the base for vanilla ice cream.


  34. ~T~ on September 5, 2016 at 2:54 pm

    We put this into a snickerdoodle crust for an Apple Pie Ice Cream Pie, or Apple Pie-Scream, as the 9-year-old put it. Wonderful!


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