No-Churn Apple Pie Ice Cream
A recipe for creamy no-churn apple pie ice cream. An easy and delicious recipe. Made without an Ice cream maker, but you can’t tell it. This is such an easy recipe. A nice, scoop-able, and sweet ice cream in summer times. This way you can also eat apple pie in the summer when the weather is warm. I am a fan ;-)
Equipment
- frying pan
- Silicon spatula
- Freezer box
Ingredients
Caramelized apples
- 2 Granny Smith Jonagold is delicious too
- 1 teaspoon ground cinnamon
- 4 tablespoons dark brown sugar
- 1 tablespoon butter unsalted
Creamy apple pie ice cream
- 1 cup cream
- ½ teaspoon vanilla extract
- 1 cup mascarpone
- 4 tablespoons confectioner's sugar
- 1 teaspoon ground cinnamon
- 3 oz shortbread
Ingredients you need per step are listed below the step in Italic
Instructions
Caramelized apples
- Peel the apples and remove the core.2 Granny Smith
- Cut the apples into small pieces, about ½ x ½ inch (1 x 1 cm).
- Mix the cinnamon and brown sugar in a small bowl, then mix in the apple pieces.1 teaspoon ground cinnamon, 4 tablespoons dark brown sugar
- Melt the butter in the frying pan and add the apples. Reduce the heat to low and fry the apples on both sides for about 3 minutes until they're caramelized.1 tablespoon butter
- Allow cooling to room temperature.
No-Churn Apple Pie Ice Cream
- Pour the cream with the vanilla extract and the confectioner's sugar into a bowl and mix with the mixer until yogurt thickness.1 cup cream, ½ teaspoon vanilla extract, 4 tablespoons confectioner's sugar
- Add the mascarpone to the mixture and mix it gently on low speed until incorporated.1 cup mascarpone
- Add half of the apples and the cinnamon to the whipped cream mixture.1 teaspoon ground cinnamon
- Crumble half of the shortbread cookies above the bowl.3 oz shortbread
- Carefully scoop the apples, cinnamon, and shortbread through the creamy mascarpone mixture.
- Pour this into a freezer box.
- Crumble the rest of the shortbread above the ice cream.
- Spread the rest of the caramelized apples on top.
- Place in the freezer and let it stand for at least 6 hours to get creamy ice cream.
NOTES
1. Granny Smith - this sour apple still has a bite after baking. 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.
2. 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)
3. Shortbread - You can substitute them with butter cookies or Scottish biscuits.
4. Cream - Make sure you use whipping cream. Some creams are only pourable, and you don't want to use these.
5. Serving -You can probably scoop it right away when you serve within 24 hours after freezing. Otherwise, it will be 5 minutes before you can scoop it nicely.
6. Ice cream machine - If you want to use an ice cream maker, that's also possible. Follow the manufacturer's instructions to prepare it. When the ice cream is frozen, store it in a container in the freezer.
7. Storage
- Freezer - You can store apple pie ice cream for up to 1 month. If you see ice crystals on top, you should discard the ice cream.
Nutrition
Calories: 484kcal | Carbohydrates: 33g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 100mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1230IU | Vitamin C: 3mg | Iron: 1mg
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