Apple Pie Ice Cream

Servings
1

This homemade apple pie ice cream with swirls of caramel and pie crust crunchies is the dessert you need this fall!

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Apple Pie Ice Cream

I often find myself daydreaming about all of the different combinations of flavors I would create in my very own ice cream shop. While I love sitting down with a pint of Ben and Jerry’s, I think there are so many incredible flavors that just have not been made yet! This started my TikTok series “Ice Cream Flavors that Don’t Exist, But Should”. Since homemade ice cream is one of the finest delicacies any kitchen can produce, I was very much looking forward to creating these! First up, is a beautiful and classic fall flavor- apple pie! What makes this ice cream truly unique is the placement of a pre-baked lattice crust on top of the pint. The base of the Apple Pie Ice Cream is flavored with concentrated apple cider and swirled with thick ribbons of salted caramel. I believe the perfect ice cream has a swirl and a crunch so for the crunch we made Pie Crust Crunchies that provide texture in every bite. Enjoy!

Where can I find the full recipe for this ice cream base?

When making ice cream, I often gravitate to one of my favorite ice cream cookbooks Hello My Name is Ice Cream. The recipe I use here is for the “Philadelphia Style Ice Cream”. This recipe was publicly posted online by the author right HERE and you can follow these instructions. My recipe below will have you add in the concentrated or “boiled” apple cider after following the first 5 steps. The flavor will be introduced before curing the ice cream. Then you will continue on and churn!

Do I need an ice cream machine to make this recipe?

Yes! This recipe was created specifically for an ice cream machine. If you do not have an ice cream machine, I recommend this one. Alternatively, if you wish to make a no churn ice cream, you can follow your favorite recipe and just add the “mix ins” listed below (the caramel swirl and the pie crust crunchies).

How do I swirl the caramel and ice cream in the pint container?

It is a bit of a pain, but if you would like the swirled look as seen in the photo above you can follow these instructions instead of packing the ice cream into the pint. First, place the caramel into a large piping bag with a 3/4 inch opening. Next, working quickly, place the ice cream into a large piping bag with a 1 inch opening. The opening must be big enough that the pie crunchies do not get in the way of the ice cream! Layer first ice cream, then caramel, repeating until you reach the top of the pint. Finish off the pint with an extra layer of caramel.

How do I make a lattice top?

The lattice top on this ice cream pint perfectly emulates that homemade apple pie! To make it, start with store-bought pie crust spread out on a sheet of parchment paper. For the forming of the lattice, check out this tutorial from King Arthur Baking is super helpful while trying to learn. Next, you will cut out perfectly sized circles (or just one circle if making one serving of this recipe) to place on top of your pint.

Apple Pie Ice Cream

This Apple Pie Ice Cream has all of the flavors of fall in ice cream form. It is an apple cider Philadelphia Style Ice Cream base stuffed with pie crust crunchies and a caramel swirl!
PRep Time8 hours
Servings 1 pint
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Equipment

  • 1 Ice cream machine
  • Parchment Paper
  • Cookie Sheet
  • Pint Containers
  • Piping Bags optional

Ingredients

Ice Cream Base (recipe linked above)

  • 1 cup apple cider (reduced)

Pie Crust Crunchies

  • cups all-purpose flour 240 grams
  • 2 tbsp granulated sugar 18 grams
  • ¾ tsp kosher salt 3 grams
  • 8 tbsp butter, melted 115 grams
  • tbsp water 20 grams

Salted Caramel

  • 1 1/4 cups heavy cream 250 grams
  • 1/2 cup corn syrup 100 grams
  • 1 teaspoon kosher salt 5 g
  • 2 tablespoons unsalted butter,room temperature 25 grams
  • 1 1/4 cups granulated sugar 250 grams
  • 1 cup water 100 grams
  • 1 tsp vanilla extract

Lattice Pie Top

  • 1 Premade Pie Crust
  • 1 Egg
  • 1 tbsp granulated white sugar

Instructions

  • In a medium saucepan, add the 1 cup apple cider. Setting the heat to medium-high, stir every so often so the bottom does not scorch. In order to reduce the cider, bring the heat to high so that the cider comes to a rolling boil. Let the cider continue to boil and steam, turn the heat down so the cider is simmering. It should simmer for about 45 minutes. Make sure to adjust the heat so that the cider doesn't boil over. It will be ready when it turns a dark color and bubbles form across the surface. The volume will be significantly reduced and when you scrape the bottom of the pan with your spatula, it will leave a line. This will thicken as it cools. Remove from heat and continue
  • Prepare ice cream base as instructed in the linked recipe above. After step 5, mix in the reduced apple cider and continue to step 6, letting the ice cream cure for at least 4 hours

Make the Pie Crust Crunchies

  • Preheat the oven to 350F. Line a cookie sheet with parchment paper
  • In a medium bowl, add the flour, sugar, and salt. In a separate small bowl, add the water and the melted butter. Pour the butter/water mixture into the dry ingredients and mix with a fork until a clumpy dough forms clusters
  • Spread the clusters on the cookie sheet and bake for 25 minutes. Halfway through baking, about 12 minutes, stir the crumbs to break them up
  • Remove from oven. Crumbs will be golden brown and still slightly moist to the touch. They will harden as they cool

Salted Caramel Recipe

  • In a small saucepan, heat the cream and the corn syrup together. Turn the heat to medium-high, until it begins to simmer and the corn syrup dissolves, remove from heat and set aside
  • In a small ramekin, add 1/4 cup water and place at the side of the stove along with a pastry brush. You will use this later. Place the sugar and water in a small heavy-bottomed saucepan, and stir very gently, taking care not to splash the sides of the pan with water. Turn the heat to medium-high. Use the pastry brush and dip it in the water to brush away any bits of stray sugar crystals stuck to the sides of the pan. Continue cooking, while washing down any stray crystals, until the sugar reaches a medium amber.
  • When the sugar is amber, remove the pot from the heat. Then mix the butter into the caramel, stirring vigorously but carefully. Next, mix in the cream/corn syrup mixture into the caramel. It will sputter so be careful! Then add the vanilla and stir. If there are any clumps, set the heat to low and return the pan to heat, stirring until the caramel is smooth. Then strain the caramel through a fine-mesh sieve and transfer to a container. Let cool.

Lattice Tops

  • Preheat oven to 350F
  • Using a sheet of parchment paper as a base, place the thawed pie crust on top of the sheet
  • Cut the sheet into strips and make a lattice pattern (see linked tutorial for help)
  • Once the sheet is folded into one large lattice, use a circle cookie cutter the size of the top of your ice cream container and cut out a circle. Place circle lattice tops, on a parchment lined cookie sheet
  • Crack egg into a ramekin and mix with a fork. Using a pastry brush, brush the lattice top with egg wash and sprinkle with sugar
  • Bake for at least 12 minutes, until the pie tops are golden brown. Remove from oven and let cool COMPLETELY before placing on top of ice cream

Make the Ice Cream

  • Follow the instructions on your ice cream machine for churning the ice cream base
  • When the ice cream is done churning but is still soft, fold in the pie crust crunchies and drizzle in the caramel. Pack into a pint container. Place the lattice top on the top of the ice cream in the pint. Let harden for at least 4 hours.

Video

@lilypcrumbs

Replying to @heather | youthsweets homemade ice cream series partt 2! Fall ice cream flavors are loading…this one is an apple pie ice cream with an apple cider base, pie crust crunchies, a chai caramel swirl and a crunchy lattice top. Some might call this the perfect Thanksgiving dessert? #homemadeicecream #applepieicecream #applepie #icecreamrecipe

♬ Dream A Little Dream Of Me – The Mamas & The Papas

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  1. This looks wonderful. One question: there’s no indication of how far to reduce the cider by volume. Starting with a cup, is the goal to reduce to 1/4 cup? 1/8 cup? Thanks!