Ice cream has always been a huge favorite of mine, I recall having it all the time for dessert as a kid.
Apple Pie Ice Cream
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You could always count on there being ice cream in the freezer at our house.
Babysitters loved coming over to sit for me, they were sure to get a huge bowl of ice cream, years later a few sitters told me they all wanted to sit for me.
With just a few ingredients you can make this no churn (no ice cream maker needed) Apple Pie Ice Cream.
I’m sure it will become a new fall favorite, but great any time of year.
It’s so great to have a fall dessert that is great if the weather is still hot, and perfect if you want to top off a slice of apple pie with it!
This is perfect for the apple pie lover in your life.
Just imagine a double dose of apple pie flavor all in one bite. I like hot apple pie and cold ice cream together.
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To make the ice cream, start by peeling and dicing 2 apples. In a medium pan, saute the apples with a tablespoon of butter and 2 tablespoons brown sugar.
With a mixer whip heavy cream until firm peaks form, then fold in sweetened condensed milk.
In a small bowl add melted butter to graham cracker crumbs and mix with a fork until when pressed together the mixture holds together.
Gently stir apple mixture into ice cream mixture.
Layer the ice cream mixture with portions of graham cracker crumbs that have been pressed together.
Freeze ice cream for 4 hours.
Now this Apple Cider Foat will just about knock your socks off! Just scoop some of the apple pie ice cream into a glass and pour apple cider over the top. It’s FANTASTIC. Who knew that you don’t need fizzy soda to make a float, but it you really like fizzy stuff add some soda water to the apple cider before pouring it over the ice cream.
- 2 apples ( I used fuji apples)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 cups heavy cream
- 1-14 oz can sweetened condensed milk
- 1/2 cup graham cracker crumbs
- 2 tablespoon melted butter
- Peel and dice the apples.
- In a medium pan, saute the apples with butter and brown sugar.
- With a mixer whip heavy cream until firm peaks form, then fold in sweetened condensed milk.
- In a small bowl add melted butter to graham cracker crumbs and mix with a fork until when pressed together the mixture holds together.
- Gently stir apple mixture into ice cream mixture.
- Layer the ice cream mixture with portions of graham cracker crumbs that have been pressed together.
- Freeze for 4 hours.
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Pamela Pigue says
I recently tried your delicious “Pumpkin Cannoli Cones” Do you have any ideas on how to transport these if you have given someone several to take home without disturbing the presentation? Enjoy all of your wonderful recipes. Thank you!!!
Diane says
You could roll the tops in sprinkles then place them on wax paper then in a foil “to-go” container. Or use a large casserole size foil “to-go” rectangle tray with 4 inch sides and lay them flat on the bottom alternating directions so they fit snuggly so they don’t squish. The other way to transport cones is to cut holes in a shoe box and place the cones in the holes, this requires more work, but it’s doable.(the foil tins are available in the baking aisle of grocery stores)
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