No Churn Apple Pie Ice Cream
No Churn Apple Pie Ice Cream takes a creamy vanilla ice cream base blended with pie spices, apples and pie crust pieces blended throughout. A wonderfully refreshing and delicious way to enjoy your apple pie on a sunny, cool Fall day.
Servings 1.5 pints
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon Rodelle vanilla extract
- 1 teaspoon apple pie spice
- 1 9" baked pie crust cooled and broken into pieces
- 1 cup apple pie filling homemade or storebought, refrigerated
Instructions
- In a large bowl, whisk together the sweetened condensed milk, apple pie spice and vanilla extract. Set aside.
- In another large bowl, whisk the heavy cream with a mixer on medium-high speed until firm peaks form. This took about 2 minutes.
- Fold about half the whipped cream into the first bowl with a spatula until combined.
- Add the rest and mix until well blended.
- Pour into a chilled 9x5x3 metal loaf pan. Cover with tinfoil or a loaf pan lid and freeze until thick and creamy, about 2 hours.
- Remove from freezer and drop large spoonfuls of the apple pie filling around the top. Take a knife and swirl through making sure to push some down deep into the mixture. Repeat with the pie shell. Just drop random sized pieces throughout the ice cream and swirl into the mixture.
- Return covered to freezer until solid. At least 3 hours.