No-Churn Apple Pie Ice Cream

No-Churn Apple Pie Ice Cream

Because I no longer have an ice machine (unfortunately, gone Kaduk), I will make this recipe without using a device. That is fine by me. You will get enough air in the ice by using cream and whipping it to make it silky.

After beating, it's important to treat the cream with much love. Next, gently stir the rest of the ingredients through it; otherwise, you will lose too much air. And that's just not a good thing.

This recipe is adapted from the Dutch blog Foodquotes.

Caramelized apples into your Ice Cream

I baked the apples with some cinnamon (because that is a winner in an apple pie) and extra sugar, so the apples caramelize. Because you will make ice cream, you need just a little more sugar (an additional effect of freezing cream).

That is no problem in this way. Make sure you let the apples cool well before you continue; after all, you want to make ice cream.

What do you need for Apple Pie and Ice Cream?

To prepare this no-churn apple pie ice cream, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Granny Smith - this sour apple still has a bite after baking. The fresh and tart flavor combines excellently with the sweet caramel. You could also opt for a Jonagold apple. Don't use a stewed apple because it will fall apart, and you'll get apple butter instead of caramelized apples.
• Cinnamon - a warming spice which is an excellent food combo with apples
• Dark brown sugar - Caramelizes when baked in the oven. Brown sugar also gives a bit of a caramel flavor to the apples.
• Butter - Fry the apples in the butter until they are soft.
• Cream - Make sure you use whipping cream. Some creams are only pourable, and you don't want to use these.
• Mascarpone - This is my secret ingredient, ensuring this ice cream is rich and scoop-able. When only using cream, it will freeze until it's hard, and you can't make any ice cream balls. The mascarpone makes sure you can handle it much better.
• Vanilla Extract - If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make your vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
• Confectioner's sugar - is used in the ice cream. This distributes well and ensures that no sugar grains remain in the batter. 
• Shortbread - this biscuit has a buttery taste, sweet, and with a touch of vanilla. You can substitute them with butter cookies or Scottish biscuits.

How to prepare Caramel Apple Pie Ice Cream

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Cut the apples into small pieces. Mix the cinnamon and brown sugar in a bowl and coat the apple chunks. Melt butter in a skillet and fry the apples for three minutes until caramelized. Let cool to room temperature.
2. Pour the cream, vanilla extract, and confectioner's sugar into a bowl and mix until yogurt thickness. Add mascarpone and mix on low speed until incorporated.
3. Add half of the apples, the shortbread, and ground cinnamon to the cream mixture and blend with a spatula. Pour into a freezer box. Top with the remaining crumbled shortbread.
4. Put the caramelized apples and ground cinnamon on top, and put the apple pie ice cream in the freezer for at least 4 to 5 hours.

Garnish tips: slices of apples, salted caramel, walnuts, or pecans for a real ice cream bowl.