Homemade Apple Pie Ice Cream Recipe

Make this warmly spiced Apple Pie Ice Cream with tender caramelized apples, cinnamon, and chopped snickerdoodle cookies for the flavor of apple pie à la mode in every scoop.

This homemade apple pie ice cream is naturally nut-free as written, and it can be made gluten-free by using gluten-free snickerdoodle cookies.

Apple Ice Cream

Apple ice cream is a cozy, creamy dessert that tastes like a slice of fresh apple pie served with vanilla ice cream. Soft cinnamon apples bring sweet fruit flavor, while chopped snickerdoodle cookies add a chewy, slightly crunchy texture that makes every bite more interesting.

You may occasionally find apple ice cream in stores during the fall, but homemade apple pie ice cream gives you fresher flavor and better control over the ingredients. Instead of relying on artificial flavors, this recipe uses real apples cooked with butter, brown sugar, and cinnamon to create a rich apple swirl.

This is a Philadelphia-style ice cream recipe, which means it does not use eggs. Heavy cream, whole milk, sugar, and cinnamon are whisked together to make a smooth base, then churned until thick and creamy. It is simple, reliable, and perfect for anyone who wants a homemade ice cream recipe without making a custard.

Serve this apple pie ice cream for a fall dessert, a Thanksgiving treat, or any time you want the comforting flavor of apple pie in frozen form.

Why You’ll Love This Apple Pie Ice Cream Recipe

A unique homemade ice cream flavor – Apple pie ice cream is not a flavor you see every day, which makes it extra special. It is sweet, spiced, creamy, and full of classic apple pie flavor.

Wonderful texture – The apples are cooked until tender but still hold their shape. The snickerdoodle cookies give the ice cream a pie-crust-inspired bite with cinnamon sugar flavor.

Made with real apples – Honeycrisp apples work beautifully because they are sweet, crisp, and sturdy enough to hold up after cooking and freezing.

No eggs required – This recipe creates a rich, creamy ice cream without egg yolks or a cooked custard base.

Easy to customize – Use gluten-free cookies if needed, add caramel sauce for extra sweetness, or try a different firm apple variety.

Ingredients in Homemade Apple Pie Ice Cream

Butter – A small amount of butter helps cook the apples and creates a rich caramel-like sauce with the brown sugar.

Brown Sugar – Brown sugar adds warmth, depth, and a light caramel flavor to the apple mixture.

Honeycrisp Apples – These apples are sweet and firm, making them a great choice for cooking. Dice them into small ¼-inch pieces so they blend evenly into the ice cream.

Ground Cinnamon – Cinnamon is used in both the apple mixture and the ice cream base, giving the recipe its apple pie flavor.

Heavy Cream – Heavy cream gives the ice cream its rich, smooth texture.

Whole Milk – Whole milk balances the richness of the cream and helps create a scoopable texture.

Granulated Sugar – Sugar sweetens the base and helps keep the ice cream creamy instead of icy.

Kosher Salt – A small amount of salt balances the sweetness and enhances the cinnamon and apple flavors.

Snickerdoodles – Chopped snickerdoodle cookies add cinnamon flavor and a pie-crust-like texture. Store-bought or homemade cookies both work well.

How to Make Apple Pie Ice Cream from Scratch

1. Place the brown sugar and butter in a medium saucepan. Cook over medium heat, stirring until the butter melts and the mixture comes together.
2. Add the diced apples and 1 teaspoon of cinnamon. Stir to coat the apples, then cook for 10 to 15 minutes, stirring occasionally, until the apples are tender. Transfer to a bowl and refrigerate until chilled.
3. In a large bowl, combine the heavy cream, whole milk, granulated sugar, kosher salt, and the remaining cinnamon.
4. Whisk for 2 to 3 minutes, or until the sugar is completely dissolved. The mixture should feel smooth, with no gritty sugar between your fingers.
5. Pour the cold ice cream mixture into the frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions until thick and the consistency of soft serve. This usually takes about 25 minutes.
6. During the last two minutes of churning, add the chopped snickerdoodle cookies and churn until evenly mixed.
7. Spoon half of the churned ice cream into a shallow freezer-safe container or loaf pan. Add half of the chilled apple mixture. Repeat with the remaining ice cream and apples, then swirl gently with a knife.
8. Press plastic wrap or wax paper directly onto the surface of the ice cream. Freeze for at least 4 hours, or until firm. Let the ice cream sit at room temperature for about 5 minutes before scooping.

These steps are a helpful overview. For exact ingredient amounts and full instructions, use the recipe card below.

How to Store Apple Pie Ice Cream

Store apple pie ice cream in an airtight freezer-safe container. Press a piece of parchment paper or wax paper directly onto the surface before sealing the container to help reduce ice crystals. For the best flavor and texture, enjoy it within one month.

Tips for Making this Apple Pie Ice Cream Recipe

Use good ingredients – Homemade ice cream has a short ingredient list, so the quality of the cream, milk, apples, cinnamon, and cookies matters.

Choose firm apples – Honeycrisp apples are sweet and hold their shape well. Granny Smith apples are a good choice if you prefer a tart flavor. Gala and Pink Lady apples also work well.

Keep everything cold – Your ice cream base, apple mixture, and ice cream maker bowl should all be very cold before churning. If the base is not cold enough, refrigerate it for at least 30 minutes before adding it to the machine.

Cool the apple mixture completely – Warm apples will melt the churned ice cream. Refrigerate the cooked apples until chilled before swirling them into the base.

Do not reduce the fat too much – Heavy cream and whole milk are important for a creamy texture. Low-fat substitutes can make homemade ice cream icy.

Cut add-ins small – Apples and cookies should be chopped into small pieces so the ice cream is easy to scoop and pleasant to eat.

Do not reduce the sugar too much – Sugar does more than sweeten ice cream. It also helps create a smooth, soft texture.

No-Churn Apple Pie Ice Cream Directions

If you do not have an ice cream maker, chill a shallow freezer-safe container or loaf pan while you prepare the ice cream mixture.

Pour the prepared ice cream base into the chilled pan and freeze for 3 to 4 hours. For the first 2 hours, stir the mixture every 30 minutes to add air and help create a smoother texture.

Add the chopped cookies during the final stir so they keep some texture and do not become too soft. Swirl in the chilled apple mixture before the final freeze.

Apple Pie Ice Cream Add-ins

Cookies – Snickerdoodles give this ice cream a cinnamon sugar flavor, but cinnamon graham crackers, crunchy oatmeal cookies, or shortbread cookies can also work.

Caramel – Caramel sauce can be served over the ice cream or swirled in before freezing for an even richer apple pie flavor.

Extra flavor – A small amount of vanilla extract, cinnamon extract, or apple pie spice can deepen the flavor of the cinnamon ice cream base.

A little liquor – Bourbon or spiced rum can be added for an adult version, but use no more than 1 tablespoon because too much alcohol can prevent the ice cream from freezing properly.

Nuts – Toasted walnuts or pecans can add crunch, but the recipe is only nut-free if you leave them out.

What Kind of Apples Should I Put in Ice Cream?

Choose a firm, flavorful apple that will keep its shape after cooking. Soft apples may break down too much and disappear into the ice cream.

Honeycrisp – Sweet, crisp, and sturdy, Honeycrisp apples are a great choice for this recipe.

Granny Smith – These tart green apples are excellent for cooked apple desserts and will give the ice cream a brighter, tangier flavor.

Gala – Gala apples are sweet, crisp, and easy to find, making them a reliable option for homemade apple ice cream.

Why Does Homemade Ice Cream Go Bad?

Homemade ice cream is best enjoyed within one month because it does not contain the same preservatives found in many store-bought versions. Over time, the texture can become icy and the flavor can fade.

Ice cream can also absorb odors from the freezer. To keep it tasting fresh, store it in an airtight container and keep the surface covered with parchment paper or wax paper.

More Homemade Ice Cream Ideas

• Candy cane ice cream
• Black walnut ice cream
• Banoffee pie ice cream
• Java chip ice cream

Did you make this Apple Pie Ice Cream Recipe? Leave a comment with your thoughts and any add-ins you tried.

Apple Pie Ice Cream

Yield:
6 Servings

Prep Time:
15 minutes

Cook Time:
40 minutes

Chilling/Freezing Time:
4 hours

Total Time:
4 hours 55 minutes

This sweetly spiced apple pie ice cream is made with caramelized apples, cinnamon, cream, milk, and chopped snickerdoodle cookies.

Ingredients

• 2 tablespoons butter
• 1/3 cup brown sugar
• 2 cups Honeycrisp apples, peeled and diced into ¼-inch cubes
• 2 teaspoons ground cinnamon, divided
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 ½ cups snickerdoodles, chopped

Instructions

1. Freeze the ice cream maker bowl for at least 24 hours, or until completely solid. You should not hear liquid moving when you shake it.
2. Place the brown sugar and butter in a medium saucepan over medium heat. Stir until the butter melts and combines with the sugar.
3. Add the diced apples and 1 teaspoon of ground cinnamon. Stir until the apples are evenly coated.
4. Cook for 10 to 15 minutes, stirring occasionally, until the apples are tender. Transfer to a bowl and refrigerate until chilled.
5. In a large bowl, combine the heavy cream, whole milk, granulated sugar, kosher salt, and remaining 1 teaspoon of cinnamon.
6. Whisk for 2 to 3 minutes, until the sugar is dissolved and the mixture is smooth.
7. Churn the ice cream base in your ice cream maker according to the manufacturer’s instructions until thick and soft-serve consistency, about 25 minutes.
8. During the last 2 minutes of churning, add the chopped snickerdoodle cookies and mix until evenly distributed.
9. Spoon half of the ice cream into a shallow freezer-safe container or loaf pan. Add half of the chilled apple mixture. Repeat with the remaining ice cream and apples.
10. Use a knife to gently swirl the apple mixture into the ice cream.
11. Press plastic wrap or wax paper directly onto the surface. Freeze for at least 4 hours, or until firm. Let sit at room temperature for about 5 minutes before serving.

Notes

• This is a Philadelphia-style ice cream, so it does not contain eggs and does not require cooking the base.
• The ice cream bowl and base must be very cold for the ice cream to churn properly.
• Make sure the granulated sugar is fully dissolved in the milk and cream for the smoothest texture.
• If the base is not cold enough, chill it in the refrigerator for at least 30 minutes before churning.
• Honeycrisp apples hold their shape well, but Granny Smith, Gala, or Pink Lady apples can also be used.
• Dice the apples into small ¼-inch cubes so they are easy to eat when frozen.
• Cool the apple mixture completely before swirling it into the ice cream.
• Use homemade or store-bought snickerdoodles. Cinnamon graham crackers, crunchy oatmeal cookies, or shortbread cookies can also work.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 735
Total Fat: 46g
Saturated Fat: 27g
Trans Fat: 1g
Unsaturated Fat: 15g
Cholesterol: 142mg
Sodium: 279mg
Carbohydrates: 79g
Fiber: 2g
Sugar: 61g
Protein: 6g