This Apple Pie Ice Cream is a cozy twist on a classic dessert, blending creamy custard-style ice cream with spiced apple filling and crunchy pie crust bites.
Unlike traditional store-bought ice cream, it’s made with whole ingredients, offering healthy fats from cream, fiber from apples, and protein from egg yolks.
It’s an indulgence that feels wholesome, satisfying, and perfect for everyday enjoyment or make-ahead treats.
Homemade Apple Pie Ice Cream
Equipment
- 2 Medium saucepans
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 fine-mesh strainer
- 1 Baking sheet (lined with parchment)
- 1 Pastry cutter (or hands for mixing dough)
- Plastic wrap
- Ice cream machine
- Airtight containers (2–3 for storage)
Ingredients
Ice Cream Base:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¼ cup + 3 tablespoons granulated sugar divided
- 1 pinch salt
- ¾ teaspoon vanilla bean paste or ½ vanilla bean or 1 teaspoon vanilla extract
- 5 large egg yolks
Apple Filling:
- 3 cups apples about 2 ½ medium apples; peeled, cored, diced into ¼-inch cubes
- ¼ cup + 2 tablespoons light brown sugar packed
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 1 pinch salt
Pie Crust Bites:
- ½ cup + 2 tablespoons all-purpose flour
- 1 pinch salt
- 4 tablespoons unsalted butter cold, cut into ½-inch cubes
- 2 –3 teaspoons ice water
- 1 tablespoon sugar
Instructions
- Prepare the Custard Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, ¼ cup granulated sugar, and a small pinch of salt. If you’re using a vanilla bean, carefully split it lengthwise, scrape out the seeds with the tip of a knife, and add both the seeds and pod to the pan. If using vanilla bean paste or extract, simply stir it in. Warm the mixture gently over medium heat, stirring often to dissolve the sugar completely. Allow it to heat until it just begins to simmer—tiny bubbles will appear along the edges, but do not let it boil. Once warmed through, remove the pan from heat.
- Whisk Egg Yolks into Cream: In a large mixing bowl, whisk together the egg yolks and the remaining 3 tablespoons of sugar until the mixture turns pale and creamy, about 2 minutes. Slowly drizzle in about one-third of the hot cream mixture while whisking constantly to temper the yolks and prevent them from scrambling. Once combined, pour the egg yolk mixture back into the saucepan with the rest of the cream.
- Thicken the Custard Base: Return the saucepan to medium heat and cook the custard gently, stirring continuously with a wooden spoon or spatula. The mixture will gradually thicken and should coat the back of the spoon. For accuracy, check with an instant-read thermometer—once it reaches around 170°F (77°C), it’s ready. Do not allow it to boil. Immediately remove the pan from the heat.
- Strain, Cool, and Chill Custard: Pour the hot custard through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg and the vanilla pod if used. Let the custard cool at room temperature for 20–30 minutes. Once cooled, cover tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 4 hours, or overnight for best flavor and texture.
- Make the Spiced Apple Filling: In a separate medium saucepan, combine the diced apples, light brown sugar, butter, cinnamon, allspice, and a pinch of salt. Stir well to coat the apples evenly. Cook the mixture over medium heat, stirring occasionally, until the apples soften but still hold their shape, about 12–15 minutes. The apples should become tender with a glossy, spiced syrup clinging to them. Remove from the heat and let cool completely. Once cooled, transfer to a sealed container and refrigerate for at least 1 ½ hours to firm up before mixing into the ice cream.
- Prepare the Pie Crust Dough: In a large bowl, whisk together the flour and salt. Add the cold butter cubes, then use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Gradually drizzle in 2 teaspoons of ice water and mix gently until the dough just begins to come together. If the dough feels too dry, add another ½ teaspoon of ice water. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours) to rest and chill.
- Shape and Bake Pie Crust Bites: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and divide it into 8 portions. Roll each portion into long, thin ropes about ⅓-inch thick. Transfer them to a baking sheet and refrigerate for 10 minutes to firm up again.Next, cut the chilled dough ropes into small bite-sized pieces, roughly ¼ inch in size. Roll each piece in granulated sugar to coat. Arrange the coated pieces on the prepared baking sheet, leaving a little space between each one. Bake for 14–16 minutes, or until the bites turn golden brown and crisp. Transfer to a plate lined with paper towels and cool completely at room temperature. Once cooled, place them in the freezer for at least 1 hour to harden—this keeps them crunchy when mixed into the ice cream.
- Churn the Ice Cream Base: When the custard base is fully chilled, pour it into your ice cream machine and churn according to the manufacturer’s instructions. The mixture should thicken and resemble soft-serve ice cream after about 20–25 minutes of churning.
- Fold in Apples and Pie Crust: Once the ice cream reaches the right consistency, begin incorporating the chilled apple filling in small spoonfuls, allowing the machine to churn briefly after each addition. You don’t have to add all the filling—adjust to taste. Finally, remove the churned ice cream from the machine and gently stir in the frozen pie crust bites using a wooden spoon or spatula.
- Freeze for Perfect Scooping: Transfer the ice cream mixture into a freezer-safe airtight container, smoothing the top. Cover securely and freeze for at least 4 hours, or until the ice cream is firm enough to scoop. Before serving, let the container sit at room temperature for 10–15 minutes so the ice cream softens slightly. Scoop into bowls or cones, and enjoy the cozy, nostalgic flavors of apple pie in a cool, creamy form.
Notes
- Using a mix of apple varieties, such as Granny Smith, Honeycrisp, and Golden Delicious, balances tartness and sweetness, giving the ice cream depth of flavor.
- Don’t feel compelled to fold in all of the apple filling or pie crust bites; adjusting the amount lets you control texture and sweetness.
- Freezing pie crust bites before adding them to the ice cream helps them remain crunchy and prevents them from becoming soggy.
- For a smoother custard, always strain the egg mixture and avoid letting the custard boil, which can cause curdling.
- Chilling the custard and apple filling thoroughly enhances flavor integration and ensures your ice cream has the perfect consistency.
Chef’s Secrets For Perfect Results
The key to achieving creamy, luscious ice cream is patience and temperature control.
When heating the cream and milk, keep the heat medium and never rush to a boil—gentle simmering preserves the delicate flavors.
Tempering the egg yolks gradually prevents scrambling and ensures a smooth custard.
When adding apple filling and pie crust bites, fold them in carefully after churning to maintain texture.
For a richer flavor, allow the ice cream to rest in the freezer overnight; this helps the flavors meld and produces a firmer, scoopable texture.
Serving Suggestions And Presentation Ideas
This apple pie ice cream shines on its own, but you can elevate it with simple accompaniments.
Serve it in a crisp waffle cone or scoop into elegant dessert bowls with a drizzle of caramel or a sprinkle of cinnamon.
Fresh apple slices or a dollop of lightly whipped cream add visual appeal and extra flavor.
It pairs wonderfully with spiced desserts like gingerbread cookies or warm apple crisps, making it a versatile choice for fall-themed gatherings or cozy nights in.
Storage Tips And Best Practices
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture.
Press a piece of parchment paper directly onto the surface before sealing to minimize ice crystals.
Keep pie crust bites separate until ready to serve if you prefer them extra crunchy.
Homemade ice cream is best enjoyed within 2–3 weeks, though it can safely last up to a month if kept frozen consistently.
Always allow it to sit at room temperature for 10–15 minutes before scooping to soften slightly for perfect servings.
Frequently Asked Questions
1. Can I use only one type of apple?
Yes, you can, but combining tart and sweet apples adds more flavor depth. If using only one type, Granny Smith works well for tartness, and Honeycrisp or Golden Delicious add sweetness.
2. Can I make this recipe without an ice cream machine?
Absolutely! You can pour the chilled custard into a freezer-safe container and stir every 30 minutes until creamy. Folding in the apple filling and pie crust bites midway ensures even distribution.
3. How can I prevent pie crust bites from getting soggy?
Freeze the baked pie crust bites for at least an hour before mixing them into the ice cream. This helps them maintain their crunch while the ice cream hardens.
4. Can I prepare the apple filling ahead of time?
Yes, the apple filling can be made 1–2 days in advance. Store it in an airtight container in the refrigerator to keep it fresh and ready for churning.
5. Can I substitute the dairy ingredients?
For a lighter or non-dairy version, use full-fat coconut milk or almond milk with a little coconut cream for richness. Note that the texture may be slightly different, but it will still be delicious and creamy.
