If you love a warm slice of homemade apple pie with a big scoop of vanilla ice cream, I think you’re going to LOVE this No-Churn Apple Pie Ice Cream!
It’s rich, creamy, and loaded with ribbons of my homemade Apple Pie Jam, warm cinnamon, vanilla bean, and crushed vanilla wafers for that little bit of buttery, cookie crunch in every bite. Basically, everything you love about apple pie à la mode, but in ice cream form!
And the best part? You don’t even need an ice cream maker! The base comes together with just heavy cream and sweetened condensed milk, while my homemade apple jam adds those sweet, cinnamon-spiced apple pieces throughout.
And you don’t even need an ice cream maker! Just a few simple ingredients, a little mixing and layering, and into the freezer it goes.
It’s creamy, full of those cozy apple pie flavors, and so good with a little homemade salted caramel drizzled over the top. A pretty delicious way to enjoy apple season, if you ask me!
Try some of my other no churn ice cream recipes: No Churn Strawberry Ripple Ice Cream, No Churn Cherry Cheesecake Ice Cream, No Churn Pistachio Caramel Cone Ice Cream
Why you’ll love this recipe!
What ingredients do I need?
- Heavy Whipping Cream: Cold heavy whipping cream creates the light, airy structure of this no-churn ice cream. Whipping the cream incorporates air, giving the ice cream a smooth, creamy texture without requiring an ice cream maker. Use heavy cream with at least 36% milk fat for the best results.
- Sweetened Condensed Milk: This thick, sweet milk gives the ice cream its sweetness and helps create a soft, creamy consistency. It also reduces the formation of large ice crystals, making it an essential ingredient in this no-churn ice cream recipe. Make sure you’re using sweetened condensed milk, not evaporated milk.
- Vanilla Bean Paste: Vanilla bean paste adds a rich vanilla flavor that complements the cinnamon-spiced apples beautifully. I especially love the little vanilla bean specks throughout the ice cream, but pure vanilla extract works just as well.
- Ground Cinnamon: A little cinnamon in the ice cream base helps tie everything together. Since the apple jam already contains cinnamon, you don’t need much more to create that cozy apple pie flavor.
- Kosher Salt: Just a little salt balances the sweetness of the condensed milk and apple jam while enhancing the vanilla and cinnamon flavors.
- Homemade Apple Pie Jam: This is the star of the recipe! My homemade Apple Pie Jam combines tart Granny Smith apples, brown sugar, cinnamon, lemon juice, and vanilla into a thick, spreadable jam with tender apple pieces throughout. Part of the jam gets mixed into the ice cream base, while the rest is layered and swirled throughout to create beautiful ribbons of apple pie flavor.
- Vanilla Wafers: Crushed vanilla wafer cookies add a sweet, buttery, cookie-like flavor that mimics the crust of an apple pie. They also create little pockets of texture throughout the ice cream. Some pieces will soften as the ice cream freezes, creating a texture similar to cookie pieces in cookies-and-cream ice cream.
Recipe Variations
- Caramel Apple Pie Ice Cream: Add ribbons of homemade salted caramel sauce between the layers of apple jam and ice cream. The caramel adds an extra-rich, buttery sweetness that pairs beautifully with the cinnamon apples.
- Graham Cracker Apple Pie Ice Cream: Replace the vanilla wafers with crushed graham crackers for a flavor that more closely resembles a traditional graham cracker pie crust.
- Apple Cheesecake Ice Cream: Add small pieces of chilled cheesecake or baked cheesecake bites between the layers for an apple cheesecake-inspired frozen dessert.
Pro Tips
- Start with very cold heavy cream. Cold heavy cream whips more easily and holds its structure better. Keep it refrigerated until you’re ready to use it.
- Chill your mixing bowl. Place the bowl and beaters in the refrigerator or freezer for 10–15 minutes before whipping the cream. This can help the cream whip more efficiently, especially in a warm kitchen.
- Whip the cream until stiff peaks form. The whipped cream should hold its shape when you lift the beaters, but it should still look smooth and creamy. Stop before it becomes grainy or begins separating.
- Make sure the apple jam is completely cold. Adding warm jam can deflate the whipped cream and make the ice cream base too loose. Prepare the jam ahead of time and refrigerate until chilled.
- Use thick apple jam rather than a watery filling. Excess liquid can create icy pockets in the finished ice cream. A thick, concentrated apple jam will produce a better texture.
- Mix a little of the apple jam into the base. Stirring a few tablespoons of apple jam into the condensed milk mixture gives the entire ice cream a subtle apple flavor, while the remaining jam creates more concentrated ribbons.
- Once the whipped cream is ready, use a spatula to gently fold it into the condensed milk mixture. Avoid vigorous stirring, which can deflate the whipped cream and make the ice cream denser.
- Crush the cookies into different-sized pieces. A combination of small crumbs and slightly larger pieces creates a more interesting texture. Finely crushed cookies blend into the base, while larger pieces create little pockets of cookie throughout.
- Layer rather than stir everything together. Alternating layers of ice cream, apple jam, and cookies helps distribute the mix-ins evenly without completely blending them into the base.
- Don’t over swirl the jam. Use a butter knife or skewer to make just a few gentle swirls. Too much mixing will blend the jam into the ice cream and eliminate those distinct apple pie ribbons.
- Cover the ice cream tightly. Press plastic wrap directly against the surface or use an airtight freezer-safe container to help minimize exposure to air and reduce ice crystal formation.
- Freeze overnight for the best texture. Although the ice cream may become firm after 6–8 hours, an overnight freeze allows it to set more completely.
- Let the ice cream soften before scooping. Homemade no-churn ice cream can freeze quite firmly. Allow it to sit at room temperature for approximately 5–10 minutes before scooping, depending on your freezer temperature.
- Use a good cookie scoop or warm one, by dipping your scoop into warm water, then shake off the excess before scooping. This makes it easier to create smooth, rounded scoops.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Heavy Whipping Cream: Heavy cream or heavy whipping cream works best because it contains enough fat to whip into a stable, airy texture. Half-and-half, whole milk, and light cream will not provide the same results.
- Sweetened Condensed Milk: Regular sweetened condensed milk is important for the structure and sweetness of this recipe. Evaporated milk is not a suitable substitute because it lacks the sugar needed for the same creamy texture.
- Vanilla Bean Paste: Substitute an equal amount of pure vanilla extract. Both provide a delicious vanilla flavor, although vanilla bean paste adds those pretty little vanilla bean specks.
- Ground Cinnamon: Apple pie spice can replace the cinnamon for a more complex spice flavor. Since the apple jam already contains cinnamon, start with a small amount and adjust to taste.
- Homemade Apple Pie Jam: A thick store-bought apple preserve, apple butter, or apple pie filling may work if homemade jam isn’t available. If using apple pie filling, finely chop the apples and avoid adding too much excess liquid. The flavor and texture may differ from the original recipe.
- Vanilla Wafers: Graham crackers, shortbread cookies, or crushed cinnamon sugar cookies make delicious alternatives. Graham crackers provide a flavor closer to a traditional pie crust, while vanilla wafers add a sweeter, vanilla-forward flavor.
Dietary Substitutions
- Gluten-Free: Substitute gluten-free vanilla wafers, gluten-free graham crackers, or another gluten-free cookie. Check the labels on all packaged ingredients to ensure they’re suitable for your dietary needs.
- Nut-Free: This recipe doesn’t require nuts, but check the labels on the cookies and other packaged ingredients if you’re preparing it for someone with a nut allergy.
- Egg-Free: The ice cream base contains no eggs. However, some vanilla wafer cookies contain eggs, so choose an egg-free cookie if needed.
- Vegetarian: This recipe is suitable for many vegetarian diets when prepared with vegetarian-friendly ingredients. Check packaged ingredient labels according to your preferences.
- Dairy-Free: This recipe relies on dairy-based heavy cream and sweetened condensed milk for its structure. A dairy-free version would require testing with suitable plant-based alternatives, so I can’t guarantee the same texture with a direct substitution.
Leftovers and Storage
- Freezer: Store No-Churn Apple Pie Ice Cream in a freezer-safe, airtight container for up to 2 weeks for best quality. For the creamiest texture, press a layer of plastic wrap directly against the surface of the ice cream before sealing the container. This helps minimize exposure to air and reduce ice crystal formation.
- A loaf pan works well for preparing and serving the ice cream, but transferring it to a container with a tight-fitting lid can provide better protection during longer freezer storage.
- How to Prevent Freezer Burn: Keep the ice cream tightly covered and store it toward the back of the freezer, where the temperature tends to remain more consistent. Avoid repeatedly removing the container and allowing the ice cream to soften completely before returning it to the freezer.
- How to Soften Before Serving: Remove the ice cream from the freezer and let it sit at room temperature for approximately 5–10 minutes before scooping. The exact time will depend on the temperature of your freezer and how firmly the ice cream has frozen.
- Can You Refreeze Melted Ice Cream? For the best texture and food safety, avoid repeatedly melting and refreezing homemade ice cream. If the ice cream has melted completely or has been left at room temperature for an extended period, discard it rather than refreezing.
Troubleshooting
Ice Cream Is Too Hard to Scoop
Homemade no-churn ice cream can become quite firm, especially after freezing overnight. Allow the container to sit at room temperature for 5–10 minutes before scooping. If necessary, wait a few additional minutes until the ice cream softens slightly.
Ice Cream Is Too Soft
If the ice cream doesn’t hold its shape, it may need more freezing time, or the whipped cream may not have reached stiff peaks. Make sure to whip the heavy cream until it holds its shape before folding it into the condensed milk mixture. Freeze the finished ice cream for at least 6–8 hours, preferably overnight.
Ice Cream Has an Icy Texture
An icy texture can result from excess moisture in the apple jam, improper storage, or repeated thawing and refreezing. Use thick, completely chilled apple jam, cover the ice cream tightly, and avoid leaving it at room temperature longer than necessary.
Ice Cream Is Dense Rather Than Creamy
The whipped cream may have deflated during mixing. Fold the whipped cream gently into the condensed milk mixture using a spatula. Avoid vigorous stirring or beating once the whipped cream has been added.
Apple Jam Is Sinking or Clumping
If the apple jam is too thin, it may blend into the ice cream rather than creating distinct ribbons. Use a thick, chilled jam and add it in small dollops between layers. Swirl gently rather than stirring everything together.
Cookie Pieces Have Become Soft
Vanilla wafers and graham crackers naturally absorb some moisture from the ice cream as they freeze. This creates a softer, cookie-like texture similar to cookies-and-cream ice cream. For a little extra crunch, sprinkle additional crushed cookies over the ice cream just before serving.
Ice Cream Tastes Too Sweet
Sweetened condensed milk and apple jam both contribute sweetness. The sea salt and cinnamon help balance the flavor, while tart Granny Smith apples add contrast. Serving the ice cream with an additional sprinkle of cinnamon or alongside a less-sweet dessert can also help balance the richness.
But, I Still Have A Few Questions…
What is No-Churn Apple Pie Ice Cream?
No-Churn Apple Pie Ice Cream is a homemade frozen dessert made with whipped heavy cream, sweetened condensed milk, vanilla, cinnamon, apple jam, and cookie pieces. It has all the flavors of homemade apple pie served with vanilla ice cream, but you don’t need an ice cream maker to prepare it.
Do I need an ice cream maker to make this recipe?
Nope! This recipe uses whipped heavy cream and sweetened condensed milk to create a creamy ice cream base without churning. All you need is a hand mixer or stand mixer, a mixing bowl, and a freezer-safe container.
How does no-churn ice cream work?
Whipping heavy cream incorporates air, creating a light, fluffy texture. Sweetened condensed milk adds sweetness and helps keep the ice cream creamy by reducing the formation of large ice crystals. Together, these ingredients create a frozen dessert without the need for a traditional custard base or ice cream maker.
Can I use homemade apple pie filling instead of apple jam?
Yes, but the filling should be thick and completely chilled. Finely chop any large apple pieces and avoid adding excess liquid, which can create icy pockets in the ice cream. The final texture may differ from the jam version.
Can I use store-bought apple jam?
Of course, I’m always for an easy hack! A thick store-bought apple preserve can work as a substitute. Choose one with a flavor and consistency similar to homemade apple jam.
Can I use apple butter instead of apple jam?
Yes. Apple butter will create a smoother, more concentrated apple flavor without the little pieces of apple found in this recipe. Use a thick apple butter and swirl it throughout the ice cream as directed.
Can I use fresh apples instead of apple jam?
I don’t recommend adding raw apples directly to the ice cream. Fresh apples contain a lot of moisture and can become icy and hard when frozen. Cooking the apples first creates a softer texture and more concentrated flavor.
Will the cookies stay crunchy in the ice cream?
The cookies will soften somewhat as they absorb moisture from the ice cream. Larger pieces may retain more texture, but they generally become tender rather than remaining completely crisp. Add fresh crushed cookies just before serving if you want extra crunch.
Can I make this ice cream without cookies?
Yes. Simply omit the cookie pieces for a creamy cinnamon-vanilla ice cream with ribbons of apple jam. The finished dessert will still have plenty of apple pie flavor.
Can I add salted caramel?
Absolutely! Salted caramel pairs beautifully with cinnamon apples. Add a few small spoonfuls between the ice cream layers or drizzle caramel over individual scoops before serving.
Can I use evaporated milk instead of sweetened condensed milk?
No. Unfortunately evaporated milk does not contain the same amount of sugar and won’t produce the same creamy texture. Sweetened condensed milk is essential to this particular no-churn ice cream base.
Can I use half-and-half instead of heavy cream?
I don’t recommend it. Half-and-half doesn’t contain enough fat to whip into stiff peaks, which are important for creating the light, creamy structure of no-churn ice cream.
How do I know when the whipped cream is ready?
The whipped cream should hold its shape when you lift the beaters. The peaks should stand upright without immediately falling over, and the cream should look smooth and fluffy rather than grainy.
What happens if I overwhip the cream?
Overwhipped cream can become grainy and eventually separate into butter and liquid. Stop whipping as soon as stiff peaks form to keep the ice cream smooth and creamy.
Why do I fold the whipped cream into the condensed milk mixture?
Folding helps preserve the air incorporated during whipping. This keeps the ice cream light and creamy rather than dense.
Can I make this ice cream ahead of time?
Absolutely! This recipe is ideal for making ahead. Prepare it the day before serving and keep it tightly covered in the freezer.
Can I double this recipe?
Yes. Double the ingredients and divide the mixture between two loaf pans or freezer-safe containers. Avoid overfilling the containers and allow enough time for the ice cream to freeze completely.
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No Churn Apple Pie Ice Cream
Ingredients
- 2 cups cold heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla bean paste or vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¾ cup homemade Apple Pie Jam completely chilled and divided
- ¾ cup coarsely crushed vanilla wafers
Instructions
- Line a 9-by-5-inch loaf pan with parchment paper, leaving some overhang on the sides if desired. Or use freezer safe ice cream containers. Place the pan, or containers, in the freezer while you prepare the ice cream.
- In a large mixing bowl, whisk together the sweetened condensed milk, 3 tablespoons of chilled apple jam, vanilla bean paste, ground cinnamon, and fine sea salt until smooth and fully combined.
- Stir in approximately 2 tablespoons of finely crushed vanilla wafers, if desired, to add a subtle cookie flavor throughout the base.
- In a separate large, chilled mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to whip the cold heavy cream until stiff peaks form. The whipped cream should look smooth and fluffy and hold its shape when you lift the beaters. Be careful not to overwhip.
- Add approximately one-third of the whipped cream to the sweetened condensed milk mixture. Gently fold with a spatula to lighten the mixture.
- Add the remaining whipped cream and continue folding gently until everything is combined and no large streaks remain. Avoid overmixing to preserve the airy texture.
- Remove the chilled loaf pan from the freezer.
- Spread approximately one-third of the ice cream mixture into the bottom of the pan. Dollop some of the reserved apple jam over the ice cream and then gently swirl with a knife or toothpick. Make just a few gentle passes to create distinct ribbons of apple jam without completely blending it into the ice cream.
- Then sprinkle with a portion of the crushed vanilla wafers.
- Repeat the layers with the remaining ice cream mixture, apple jam, and cookies, finishing with some crushed vanilla wafers on top.
- Cover the loaf pan, or container tightly with plastic wrap, foil, or an airtight lid.
- Freeze for at least 6–8 hours, preferably overnight, until the ice cream is completely firm and scoopable.
- Remove the ice cream from the freezer and allow it to sit at room temperature for approximately 5–10 minutes before scooping.
- Serve in bowls or cones, and finish with additional crushed vanilla wafers, a drizzle of salted caramel, or a sprinkle of cinnamon if desired.
Notes
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Apple Jam: Use thick, completely chilled homemade Apple Pie Jam for the best flavor and texture.
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Cookie Substitution: Graham crackers or shortbread cookies can replace the vanilla wafers.
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Whipped Cream: Whip the heavy cream until stiff peaks form, but avoid overwhipping.
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Swirling: Layer the jam rather than stirring it completely into the base to create distinct ribbons.
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Freezing: Freeze for at least 6–8 hours, preferably overnight.
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Storage: Store tightly covered in the freezer and enjoy within approximately 2 weeks for best quality.
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Yield: Approximately 1½ quarts, depending on the volume of the whipped cream and mix-ins.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.