The Little Epicurean

Nov 10 2014

Apple Pie Ice Cream

Apple Pie Ice Cream

Who needs apple pie à la mode when you can have apple pie ice cream?!

Just because the weather has cooled down doesn’t mean you stop eating/making ice cream.  Au contraire mon ami!  When it’s cold outside, all I want to do is make ice cream!  Fall is when food bloggers and frozen treats are best friends.  It is so much easier to photograph ice cream when it’s not melting.

Apple Pie Ice Cream

Since I made apple pie a couple weeks ago, Alex has been asking me when I’m going to make it again. In all honesty, I don’t want to make it again.   Once is enough.  There are so many other recipes I want to try out.  Apple pie is time consuming.  First you have to make the dough, slice all the apples, bake it for almost an hour, and then wait just as long for it cool down before you can finally enjoy a slice.  At most, you’ll have apple pie to eat for three days and then it’s gone.

What are you supposed to when you want apple pie to last longer?  You make apple pie ice cream.  (Although, this ice cream only lasted a week at my house.  Maybe you should make a double batch, just in case.)  This ice cream takes all the flavors of apple pie and stuffs into a scoop.  Just look at all the cinnamon apple bits in the ice cream!  It pretty much tastes like frozen apple pie.

Apple Pie Ice Cream

I hesitated calling this “apple pie” ice cream simply because of the best part of pie is the buttery crust, which this ice cream clearly lacks.  And then I found these super cute waffle bowls and forgot all about the crust.  I think the waffle bowls provide enough crunch.  Not sold on the waffle bowl idea?  I get it.  Don’t fret.  I have a solution for you.  Check out this pie crust ice cream cone by Jasmin of 1 Fine Cookie!

Not that this apple pie ice cream needs anything else, but let’s add a drizzle of caramel sauce for the heck of it.

Print Recipe

Apple Pie Ice Cream

Yield: about 1 quart


  • 2 cups heavy cream
  • 1 cup whole milk
  • 7 large egg yolks
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla paste (or pure vanilla extract)
  • 1 Tbsp brown sugar
  • 1 cinnamon stick
  • apple filling (recipe follows)

Apple Filling:

  • 2 Granny Smith apples, peeled, cored, and chopped (about 3 cups)
  • 1/3 cup light brown sugar, packed
  • 2 Tbsp unsalted butter
  • 3/4 tsp ground cinnamon
  • 1/4 tsp fine sea salt


  1. In a medium pot, bring cream, milk, and 1 Tbsp sugar to a boil.  Meanwhile, in a large bowl whisk together egg yolks and remaining sugar. Once milk begins to boil, lower heat.
  2. Temper hot milk into sugar-yolk mixture.  Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat.  Once all the milk has been added, transfer everything back to the pot.
  3. Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer.  Let it sit at 180-185 degrees F for 3 minutes to pasteurize mixture.  Remove from heat.  Add vanilla and brown sugar.  Stir until dissolved.
  4. Transfer to an airtight container.  Add cinnamon stick.  Let mixture mature in fridge overnight, or for at least 3 hours.
  5. Meanwhile, prepare cinnamon apples.  In a medium sauce pot, combine chopped apples, brown sugar, butter and ground cinnamon.  Set over medium heat.  Let simmer until sugar has dissolved and apples are soft and tender, about 8 minutes.  Remove from heat.  Add salt and stir.  Transfer to an airtight container and let chill in the fridge until ready to use.
  6. Freeze mixture in ice cream maker according to your unit's instructions.  Once the volume has increased by half and has reached a soft serve consistency, add prepared cinnamon apple mixture.  Continue to churn until apples have been distributed.  Transfer ice cream to a freezer safe container.  Freeze for at least 30 minutes before serving.

The Little Epicurean

Apple Pie Ice Cream

14 Responses to “Apple Pie Ice Cream”

  1. November 10, 2014
    5:58 am

    Fantastic Maryanne! Now I can have apple pie any time I want. So what if it’s cold out. That is just a good excuse to light the fireplace, grab a blanket, and a heaping bowl of this ice cream. Pinning!

    • Maryanne Cabrera replied...

      Thanks Jen! Yes, I totally agree! Cozy fire, warm blanket, bowl of ice cream, and a movie! :)

  2. November 10, 2014
    1:53 pm

    Stop it. You really weren’t kidding. Your ice cream looks phenom, girl! Loving those cinnamon sticks and bowl cones. Posting mine soon, too. Twins!

  3. November 10, 2014
    10:40 pm

    I bet you’re LOVING that LA isn’t 90° outside right now (wait – it totally got hot one day last week, right?). Either way, the weather is BEGGING for you to photograph more ice cream.

    • Maryanne Cabrera replied...

      Ugh, yes there was a mini heatwave last week- but’s over and done with! Sweater weather is here to stay (I hope)!

  4. November 11, 2014
    2:17 pm

    Ice cream is my favorite treat that I always crave for all year round! This apple pie ice cream looks absolutely incredible! I love that you served it in a waffle bowl with the cinnamon sticks! I totally wish I had two of these bowls right now! Gorgeous photos too! Pinning :)

  5. November 11, 2014
    10:07 pm

    Oh man…these are way too cute, and the ice cream looks exactly what apple pie tastes like. Awesome awesome job!!!

  6. November 12, 2014
    1:36 pm

    OK, you’ve convinced me. It’s time to get an ice cream maker. This looks AMAZING!

    • Maryanne Cabrera replied...

      You won’t regret it! I love my ice cream maker! It’s also great for making slushy drinks and cocktails during the summer :)

  7. November 15, 2014
    10:24 pm
    Rebecca says...

    So Delicious I Pinned it :)

  8. November 18, 2014
    7:20 pm
    Al says...

    How did i miss these?! I’m trying these for my next family shindig.

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