Several years ago I found myself with a LOT of Thanksgiving leftovers, including most of an apple pie. I like leftovers to a point, but I like recycled leftovers even better; nothing beats taking something you already have and turning it into something else. I’d had this idea for Apple Pie Ice Cream floating around in my head for awhile, but now that I had almost an entire apple pie, it became a reality. A delicious reality.
Since most of us don’t have most of an apple pie lying around most of the time, I’ve modified these directions to include all the ingredients of apple pie, just in its individual parts. These can be done in steps up to a few days in advance if needed.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Custard
- Milk – Whole or 2%.
- Granulated sugar
- Egg yolks
- Heavy cream
- Vanilla extract
- Cinnamon
Apple Pie Add Ins
You can use a portion of premade apple pie instead of these components if you’d like!
- Apple Pie Filling
- Apples
- Lemon or lime juice
- Brown sugar
- All-purpose flour
- Pumpkin pie spice
- Softened butter
- Pie Crust
- Refrigerated store-bought pie crust
- Melted butter
- Cinnamon and sugar
How to Make Apple Pie Ice Cream
Many of these steps can be done up to 3 days before churning and freezing!
- Custard: First you’ll make a custard base by combining hot milk and sugar with egg yolks and cooking it over the stove until thickened. This will be cooled and refrigerated until you’re ready to churn.
- Apple Pie Filling: Next you’ll cook some apples in butter, cinnamon, and sugar. These will also be cooled and refrigerated until it’s time to churn.
- Pie Crust: I’m keeping it simple here and using a store-bought refrigerated crust. Brush with butter and cinnamon sugar, then cut and bake until golden.
- Churn and Freeze: When ready to churn, combine your apples and custard base and freeze in an ice cream maker. When it’s thick and frozen, add the pie crust pieces, then transfer to a freezer-safe container and freeze until scoopable!
Storing and Other Tips
- For best flavor and texture, enjoy your ice cream within 2 weeks.
- Homemade ice cream tends to freeze up more firmly than store-bought. Set your frozen ice cream out for a few minutes before scooping to make it easier.
- You can also use leftover or store bought apple pie instead of making the filling and crust components separately!
Frequently Asked Questions
It makes about a quart and a half of ice cream, or 6 cups.
This recipe was specifically developed for use with an ice cream maker. A standard 2 quart machine will comfortably hole the whole batch. A no-churn methos will most likely not produce the same results.
If you don’t have an ice cream maker you could try this Two-Ingredient Ice Cream recipe that doesn’t require a machine, and then add the apples and crust pieces before freezing.
Apple Pie Ice Cream
Ingredients
Custard
- 1 ½ cup whole or 2% milk
- 1 cup sugar
- 2 egg yolks
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Apple Pie Filling (can be substituted with ⅓-½ of a baked apple pie)
- 3 cups peeled sliced Fuji apples (about 1 1/2 pounds)
- 1 ½ teaspoon lemon or lime juice
- ¼ cup brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon pumpkin pie spice or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg
- 2 tablespoon softened butter
Pie Crust (skip this step if using a baked apple pie)
- 1 refrigerated pie crust
- 1-2 tablespoon melted butter
- cinnamon sugar
Instructions
Ice Cream
- Combine the milk and sugar in a medium saucepan and heat over low until bubbles form around the edges.
- While the milk is heating, whisk 2 egg yolks in a small bowl. When the milk has heated, slowly add ½ of the hot milk to the eggs, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan, whisking constantly. Add the heavy cream. Insert a candy thermometer and cook on low until the temperature reaches 160℉, stirring frequently. Remove from heat and add in the cinnamon and vanilla.
- Allow to cool and then transfer to an air-tight container and place in the refrigerator to chill. This step can be done 2-3 days before freezing if desired.
Apple Pie Filling
- For the apple pie filling, preheat the oven to 400℉. Generously rub a 9″ pie plate or a medium oven-safe skillet with butter. Peel the apples and chop into bite-sized pieces. Toss in lemon or lime juice.
- In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture and then place them in the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy. Allow to cool and then refrigerate until ready to use. This can be done 2-3 days before freezing the ice cream.
Pie Crust
- For the pie crust, preheat oven to 450℉. Brush a refrigerated pie crust with melted butter and sprinkle with cinnamon sugar. Cut into desired shapes or just into strips or squares. Place the crusts onto a parchment-lined baking sheet and bake for 8-9 minutes or until the pieces are golden brown. Remove from the oven and allow to cool.
Churning
- When ready to freeze the ice cream, combine the apples and the custard. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions. When the machine is straining and the ice cream is almost done, add the baked pie crust pieces. Allow the machine to continue churning until the pieces are incorporated. Transfer the ice cream to a freezer-safe container and freezer 3-4 hours or until it can be easily scooped.
Notes
- This is awesome when you drizzle a little (okay, a lot of) Buttermilk Caramel Syrup over it!
- For best taste, freeze overnight. This will keep for about a week in a freezer-safe container.
Questions & Reviews
I just got done freezing this in my ice cream maker. The only concern I have with it is that it didn’t freeze very well…I think because of the apples. Every other ice cream recipe I have ever seen always says to add any solid bits, like fruit, nuts, cookies, etc. right at the end after the base has frozen. I had faith and added the apples to the ice cream base and froze them together, but by the time I got the pie pieces in, it was right back to the soupy ice cream base consistency I started with. It’s in the freezer right now and I’m sure it’ll taste good regardless, but I think next time, I’ll try adding the apples at the end with the pie pieces. Thanks for the recipe! I can’t wait to actually try it tonight.
When EDY’s had a limited edition Apple Pie Ice Cream I bought and stored many canisters. When I ran out, Publix came out with a limited edition deep dish Apple pie ice cream. I bought many half gallons and recently finished the last container. Now nobody makes it. Along comes Kate and her magnificent recipe so I bought an icecream maker and now I shall NEVER run out. THANK YOU KATE!!! You’re my savior (plus you’re smokin’) Luv ya.
I just finished making this ice cream and it's OUTSTANDING! It truly tastes like apple pie in a creamy ice cream. You were right about the crust-make sure it all gets in there-it makes all the difference!
Keri–Good catch!! It's 2. Thanks so much for letting me know! 🙂
So as I was coordinating the menu for a dinner party, this recipe came to mind. I remember reading it a few weeks ago on your blog and fell in love with the idea. But……I couldn't find it in your recipe index, so I Googled it. I notice that in the recipe, it mentions 2 eggs, but in the directions, it says 3 eggs. Which is the correct amount? Thanks girls for all of your hard work in posting these amazing recipes!
Kate, this looks soooo amazing! I'm thinking it would make a great dessert for Christmas dinner. Love the mini star cutter too, adorable!
This is great! I love the concept of this pie! Love the ice cream! Perfect for the holidays!
wow that looks so delicious
well you were not joking when you said, "butter the dish". LOL. that's a ton of butter.