My no churn apple pie ice cream is a fabulous, easy recipe for you to enjoy fall flavors even if the weather is a bit too warm for boots and sweaters.
I know that technically the first day of fall is a few days away, but given that Labor Day has come and gone, college football season has begun, and school started for everyone, it should be fall, right? The local weather didn’t get the memo as the temperatures have topped 90 degrees just about every day this week. At least the community pools are still open. But even if it were cooler, I’d still probably whip up a batch of this no churn apple pie ice cream because it’s that good. And easy. This entire recipe was ready for the freezer in just a few minutes – under 30, and that includes cooking my own apple pie filling!
You may have read about my recipe club before this, but I’m talking about them again. A recent hostess chose “Recipes that Won’t Heat Up the House” as the night’s theme, and a no-churn ice cream seemed perfect! I did turn on the stove to cook the apple pie filling because I didn’t can any last year and haven’t used the store bought kind ever. So now I can’t use a store bought can of apple pie filling on principle, ever. Also, it’s really easy to saute a few apples, so we’ll overlook the fact that this *technically* required some heat.
I threw the whole “no heat” thing out the window completely when I made the pie crust cups. Rebel! These are absolutely optional, but I thought they made for a cute presentation, and since I used store bought pie crust, effort was minimal. If you’re also inclined to make these, use a large cookie cutter and cut rounds from a pie crust, then shape them over the bottom side of a cupcake pan, as pictured. Bake following the directions on your crust box, or at 400 F for about 8 minutes. Remove from the oven, cool, and carefully remove from the cupcake pan. Some of my cups broke, but since I made extra, and there was no actual “need” for pie crust cups, it wasn’t something I really stressed about. I just figured I should explain how I made them here in case you wanted to make some too.
Normally, I make ice cream with a custard base that I cook, chill, then churn. This is great, and perfect if you have an ice cream maker, but most people don’t. It’s not really standard kitchen equipment, and custard based ice creams do require a bit of planning. No churn ice creams can be made on a whim, and you likely have many of the ingredients on hand. The base is very simple and has just 4 ingredients.
I hope you enjoy this no churn apple pie ice cream recipe. As a girl who never knew anything about seasons other than “hurricane season”, I think a dessert like this would have been the perfect way to get into the “fall” mood, even if we were at the beach while everyone else was apple picking. 😉
Easy Apple Pie Filling
- 1 lb Granny Smith apples, peeled and chopped
- 4 tbsp butter
- 6 tbsp brown sugar
Ice Cream Base
- 1 can condensed milk
- 2 cups heavy whipping cream
- pinch salt
- 1 tsp cinnamon
- In a skillet over medium heat, melt the butter and sugar together. Add the apples and cook 5 minutes, stirring frequently, then remove from the heat and transfer to another container to cool.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, whip the heavy cream into a whipped cream. Start at low speed and gradually work your way to high speed until soft peaks form.
- Add the salt and cinnamon, then fold the condensed milk into the whipped cream along with the spices.
- Stir in the apple chunks from your apple pie filling. Discard any remaining liquid.
- Place the ice cream in a freezer safe container, cover, and freeze at least 2 hours until solid. Enjoy!