Ice cream is not only for summer, it can be perfect for fall too! This Apple Pie Ice Cream has everything you want for the season. Tender apples, warm spices, buttery pie crust & creamy ice cream.
Ice cream is my favorite dessert. My go-to is always chocolate, but there is exception. When we go to Handel’s Ice Cream, banana cream pie is the only flavor that I get. Not only it was creamy and tasted like real banana, the flaky pie crust was truly amazing. This apple pie ice cream was inspired by that.
Although there are a few components for this ice cream, it’s worth the effort. First, there is ice cream. It’s a basic vanilla ice cream base. Easy to make, but just need time to cool down in the fridge. Second is the apples. To give more flavors, I used 3 different type of apples, so we got little sweetness and tartness at the same time. You can just use 2 types. Cut them into little cubes and sauté with butter, sugar, cinnamon and all spice. Sweet & warm. When I was testing the recipe, I actually tried to make half of the apples into puree. However, the ice cream lost its creaminess and became a bit icy due to the puree. So I abandoned that idea and just use cubes. I am happy with the result.
Last is the pie crust bites. It’s basically a pie crust recipe. Instead of making a pie, roll the dough into long and thin stripes and cut into little bite size. They should just be slightly bigger than Captain Crunch cereal. Roll them in sugar and bake until golden brown. They are buttery and addictive. I can stand there and eat all the bites as snack. Absolutely shouldn’t do that, but they’re so good!
When you have everything ready, churn the ice cream in a machine until thick and creamy. Add about 2/3 of the apple cubes and churn again until well blended. Add more apples if desired. Then add 2/3 of the pie crust bites and mix well with a wooden spoon. That’s it! Now, be patient. Freeze for at least 4 more hours, but best overnight.
This ice cream is to die for! Creamy with lots of tender apples and spices. The crust was flaky, buttery and a hint of salt. Great texture and flavors. Can’t be more perfect for fall!
Apple Pie Ice Cream
Ice Cream Base:
- 1½ cups heavy cream
- 1 cup whole milk
- ¼ cup sugar plus 3 tablespoons
- Pinch of salt
- ¾ teaspoon vanilla bean paste or ½ vanilla bean or 1 teaspoon vanilla extract
- 5 large egg yolks
- 3 cups (about 2½ apples assorted apples), like granny smith, golden delicious or honeycrisp (peeled, cored and chopped into ¼-inch cubes)
- ¼ cup plus 2 tablespoons packed light brown sugar
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground all spice
- Pinch of salt
Pie Crust Bites:
- ½ cup plus 2 tablespoons all purposed flour
- Pinch of salt
- 4 tablespoons (1/2 stick) cold unsalted butter (cut into ½-inch cubes)
- 2- 3 teaspoons ice water
- 1 tablespoon sugar
- For the ice cream base, in a medium saucepan, combine heavy cream, milk, ¼ cup sugar, and salt. If using vanilla bean, scrape the seeds into the mixture and add the pod. If using paste or extract, add to the mixture. Cook over medium heat. Bring mixture just to a simmer, about 5 minutes, stirring often until sugar has dissolved. Remove from heat.
- In a large bowl, whisk egg yolks and 3 tablespoons sugar until pale, about 2 minutes. While whisking, slowly pour 1/3 of hot cream into the yolks. Then whisk the yolk mixture back into the pot with the cream. Return the pot over medium heat and cook until the mixture is thick enough to coat the back of a wooden spoon (about 170˚F on an instant thermometer), about 3 minutes, stirring constantly.
- Strain the custard into a medium bowl. Cool mixture to room temperature. Transfer to an airtight container and chill in the fridge for at least 4 hours.
- For the apple filling, in a medium pot, combine apple cubes, brown sugar, butter, cinnamon, all spice & salt. Cook over medium heat until the apples are soft but still hold their shapes, about 12 – 15 minutes, stirring occasionally. Remove from heat and let them cool to room temperature. Transfer to an airtight container and chill in the fridge for at least 1½ hours.
- For the pie crust bites, in a large bowl, whisk together flour and salt. Add butter. Using a pastry cutter or your fingers to cut the butter into the flour until the mixture looks crumbly and the largest pieces of butter are pea-sized. Add 2 teaspoons ice water and stir. Squeeze the mixture together to make a dough. If needed, add ½ teaspoon of ice water. Shape the dough into a disk and wrap in plastic wrap. Keep in the fridge for at least 30 minutes or up to 24 hours.
- Preheat the oven to 400˚F (200˚C). Line a parchment paper on a baking sheet.
- Take out the dough and cut into 8 parts. It doesn’t have to be evenly divided. Roll each part into a long stripe with about 1/3-inch diameter. Transfer to another baking sheet. Repeat with the rest of the dough. Transfer to the baking sheet with the dough to the fridge and chill for 10 minutes.
- In a medium plate, pour in the sugar. Set aside.
- When the dough is chilled, cut them into ¼-inch bites. Roll them in the sugar and put on the prepared baking sheet, leaving spaces in between. Don’t worry about sugar getting onto the baking sheet. Just leave them there. Bake in the oven for 14 – 16 minutes or until golden brown. Transfer to a plate lined with paper towels. Cool completely at room temperature. Transfer to the freezer to harden for 1 hour before churning.
- When everything is ready, pour the ice cream base into the ice cream machine and follow the machine instruction. Once the ice cream is ready, add the apple filling little by little. Add some and churn. Add more and churn, until you are happy with the amount of apple in the ice cream. Stir in a desired amount of pie crust bites with a wooden spoon. Transfer the ice cream to an airtight container. Freeze until firm, at least 4 hours.
- Let the ice cream sit at room temperature for 10 – 15 minutes before scooping. Serve and enjoy.
- I used 3 different type of apples, granny smith, golden delicious and honeycrisp. It’s a good blend of sweet and tart apples. Use any apples that are good for baking, so they hold their shapes while cooking.
- I didn’t add all apple filling and pie crust bites to the ice cream. I only used about ¾ of the apple filling and ¾ of the pie crust bites. It’s up to you how much to add.
- I like to freeze the pie crust bites before adding to the ice cream, so they won’t fall apart easily.