This Apple Crisp Ice Cream takes the best part of a fall dessert and folds it right into creamy, slow-churned vanilla custard. You get chunks of apple, golden oat topping, and cold, silky ice cream all at once. It’s a treat that’s every bit as good as it sounds.
Why Apple Pie Ice Cream Belongs in Your Freezer
This is one of those recipes that surprised me with how good it turned out. I first made it after trying the Tillamook version that my daughter was raving about, and while that one was my inspiration, this homemade version is on a whole different level.
The chopped apple crisp gives you little pieces of cinnamon apples frozen inside the ice cream and pockets of buttery oat topping that stay slightly chewy.
The custard based ice cream has an exceptionally creamy, smooth texture. To achieve that, it needs to come to room temperature and then cool in the fridge overnight, you’ll need a little patience.
Add it to an ice cream maker and churn until it’s like soft serve Ice cream then add the cinnamon apple crisp and freeze. Once it’s frozen solid, use an ice cream scoop to scoop it into bowls. Enjoy it plain or drizzle a generous helping of melt-in-your-mouth caramel sauce on top.
Everything You Need for Fall in a Scoop
Here’s mostly what you need to make this ice cream recipe. The rest of the ingredients are down in the recipe card.
- Apple crisp: You only need 1 cup of crisp, you can use any recipe, I love this one with oatmeal in the crisp. Save some the next time you make a batch and freeze it for when you’re ready for ice cream.
How to Turn Apple Crisp Into Ice Cream
Step One: Make the Custard Base
Step Two: Chop the Apple Crisp
Step Three: Churn and Swirl
No Ice Cream Maker Option
You can still make this Apple Crisp Ice Cream without any special equipment. After chilling the custard base, pour it into a shallow, freezer-safe dish or loaf pan. Place it in the freezer, and every 30–45 minutes, use a sturdy fork or whisk to vigorously stir the mixture, scraping the frozen edges toward the center.
Repeat this for about 3 hours, or until it’s thick and creamy. Once the ice cream is nearly frozen but still a little soft, gently fold in the chopped apple crisp, then freeze until firm. The result won’t be quite as airy as churned ice cream, but you’ll still get that rich, custard texture with plenty of apple crisp in every bite.
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Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- 6 egg yolks
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 cup apple crisp chopped
Instructions
- Add milk, cream, sugar and salt to a saucepan over medium-low heat. Bring to a simmer and remove from the heat.
- Whisk the egg yolks together in a large measuring cup or bowl. Gradually add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the warm milk until the egg mixture is warm. Then slowly add the warm eggs to the hot milk, whisking constantly until incorporated.
- Return to the heat and cook for about 5 minutes until it is slightly thick and coats the back of a spoon. Stir in vanilla. Pour it through a wire sieve into a bowl. Let it come to room temperature, about 1 hour. Refrigerate overnight or at least 4 hours
- Cut the apple crisp into small pieces.
- Add the custard to an ice cream maker and process for about 20 minutes until it thickens and looks like soft serve ice cream. Add a cup of the chopped apple crisp and process to combine. Pour into a loaf pan and cover with plastic wrap and freeze.
Notes
Storage
- Freezer: Store the ice cream tightly wrapped in plastic or in a lidded container. Homemade ice cream is best within two weeks for the freshest flavor.
- Serving: Let the ice cream rest at room temperature for 5–10 minutes before scooping. It softens quickly thanks to the rich custard.
- Make-ahead: Both the custard and the apple crisp can be prepared in advance. Keep them chilled separately and combine when ready to churn.
- Re-freezing: If the ice cream starts to get icy or hard after a few days, a short sit on the counter brings back its creaminess.
