There’s nothing quite like a warm piece of apple pie covered in rich vanilla ice cream, that is unless you combine the two to make Apple Pie Ice Cream! That’s right, this no churn ice cream recipe combines the best of both desserts into one epic sweet treat!

scoops of ice cream in small white bowls with spoon

I love making homemade ice cream for every holiday! Each Christmas, I make this Peppermint Bark Ice Cream and every 4th of July I make this Strawberry Ice Cream. This year, I decided that Thanksgiving needed it’s own ice cream flavor and thus, Apple Pie Ice Cream came into the world!

This recipe is no churn, which means that you don’t need an ice cream maker to prepare it at home! Actually it only takes 10 minutes of prep time to whip up this ice cream, then about 5 hours to freeze. After that, you can scoop it into a cone, drizzle it with caramel syrup, or serve it over pie, because more pie, yes please!

ingredients for apple pie ice cream

Ingredients

  • Sweetened condensed milk – you’ll find this in a can on the baking aisle at the grocery store. Just make sure you get condensed milk and not evaporated milk. The cans usually sit next to each other at the store.
  • Vanilla extract
  • Sea salt
  • Heavy cream – do not substitute in whole milk or half and half. They will not whip up like heavy cream and the consistency of the ice cream will not work.
  • Apple pie filling – for this ice cream, I used my homemade apple pie filling recipe and diced the granny smith apples, instead of slicing them. It only takes 15 minutes to make the homemade filling, or you can substitute in canned apple pie filling.
  • Cinnamon graham crackers – this will replicate the pie crust, while also adding an extra burst of cinnamon flavor. You can also use traditional graham crackers or shortbread cookies. If you still want to add that delicious cinnamon flavor with another type of cracker or cookie, mix in 1 teaspoon cinnamon with the sea salt.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

condensed milk in bowl mixed with vanilla extract
whipped heavy cream in stand mixer
crumbled cookies and apple pie filling mixed into heavy cream in bowl
apple pie ice cream before freezing in metal container
  1. In a medium bowl, stir together sweetened condensed milk, vanilla extract and sea salt.
  2. Add heavy cream to the base of a stand mixer, or to a large bowl. Use the stand mixer or an electric hand mixer to whip the cream. Turn on to medium-high speed and whip until firm peaks form, about 4-5 minutes.
    • Note: You can also hand whip the heavy cream if you don’t have a mixer at home. This will also provide you with a great arm workout!
  3. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula. Add chopped graham crackers and apple pie filling, and gently fold the ingredients into the ice cream base.
  4. Pour the ice cream mixture into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
  5. Cover with plastic wrap and place in the freezer overnight, or for at least 5 hours before serving.
ice cream scoop in container of apple pie ice cream

Pro tips

  • Freezing the ice cream in a metal container will make it freeze faster. If you want your apple pie ice cream ASAP, pour the ice cream into a metal container to freeze. I like to use a metal loaf pan.
  • Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
  • This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
  • This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
  • To make this apple pie ice cream recipe gluten free, use gluten free graham crackers, or another gluten free cookie. The other ingredients in this recipe are naturally gluten free. If using canned apple pie filling, always make sure it’s gluten free by checking the label.
  • Do NOT make substitutions. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk. Substituting either of these ingredients can vary the final result of the ice cream taste and texture.
  • Use a wet ice cream scoop to scoop out the ice cream after it’s frozen. I actually learned this trick at my first job, working at a frozen custard shop. A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!

Ways to serve it

This ice cream is…

  • Delicious served in a bowl, drizzled with caramel sauce!
  • It’s also great scooped into an ice cream cone.
  • Or tasty served over pie. That’s right, you can double up on the apple pie goodness and serve a scoop of this apple pie ice cream over a slice of warm apple pie for the ultimate Thanksgiving day dessert!
ice cream in small white bowl drizzled with caramel syrup

More no churn ice cream recipes

All of these delicious homemade ice cream recipes are made without an ice cream machine, with simple ingredients and just a few minutes of prep time!

scoops of ice cream in small white bowl with spoon
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Apple Pie Ice Cream

There's nothing quite like a warm piece of apple pie covered in rich vanilla ice cream, that is unless you combine the two to make Apple Pie Ice Cream! That's right, this no churn ice cream recipe combines the best of both desserts into one epic sweet treat!

Ingredients

  • 14 ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • 2 cups heavy cream, cold
  • 1 cup apple pie filling, click link for recipe
  • ½ cup cinnamon graham crackers, chopped

Instructions

  • Whisk together the condensed milk, vanilla extract and sea salt in a large bowl, set aside.
  • Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 4-5 minutes.
  • Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
  • Gently fold in the apple pie filling and chopped graham crackers.
  • Pour the ice cream into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
  • Cover with plastic wrap and place in the freezer.
  • Freeze for at least 5 hours, or overnight.

Notes

  • Apple pie filling – for this ice cream, I used my homemade apple pie filling recipe and diced the granny smith apples, instead of slicing them. It only takes 15 minutes to make the homemade filling, or you can substitute in canned apple pie filling.
  • To make this apple pie ice cream recipe gluten free, use gluten free graham crackers, or another gluten free cookie. The other ingredients in this recipe are naturally gluten free. If using canned apple pie filling, always make sure it’s gluten free by checking the label.
  • Freezing the ice cream in a metal container will make it freeze faster. If you want your apple pie ice cream ASAP, pour the ice cream into a metal container to freeze. I like to use a metal loaf pan.
  • Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
  • This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
  • This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
  • Do NOT make substitutions. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk. Substituting either of these ingredients can vary the final result of the ice cream taste and texture.
  • Use a wet ice cream scoop to scoop out the ice cream after it’s frozen. I actually learned this trick at my first job, working at a frozen custard shop. A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!

Nutrition Facts

Calories 279kcal (14%)Carbohydrates 27g (9%)Protein 4g (8%)Fat 18g (28%)Saturated Fat 11g (55%)Polyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 56mg (19%)Sodium 135mg (6%)Potassium 177mg (5%)Fiber 0.3g (1%)Sugar 23g (26%)Vitamin A 676mg (14%)Vitamin C 1mg (1%)Calcium 124mg (12%)Iron 0.3mg (2%)
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