clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Pie Ice Cream | Bake to the roots

Apple Pie Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 06:00
  • Yield: 6
  • Category: Ice Cream
  • Cuisine: American


If an apple pie and vanilla ice cream had a baby, this is what it would look like: Apple Pie Ice Cream with Streusel! So good!


For the ice cream:
1 vanilla bean pod
10.1 fl.oz. (300ml) heavy cream
1/2 cup (100g) brown sugar
pinch of salt
10.1 fl.oz. (300ml) milk (full fat)
For the streusel:
2.1 oz. (60g) all-purpose flour
1 oz. (30g) sugar
1 oz. (30g) butter, melted
For the topping/filling:
2 small apples
1-2 tsp. fresh lemon juice
1 tbsp. (15g) butter, melted
1/4 cup (50g) brown sugar
1 tsp. ground cinnamon
some ground nutmeg
some ground cloves


1. Slit the vanilla bean pod lengthwise in half and remove the seeds, add seeds and pod to a saucepan together with the heavy cream, sugar, and salt – mix and heat up until small bubbles rise to the surface of the mix and the sugar has dissolved. Remove from the heat and add the milk – mix to combine. Let cool down completely and then cover and place in the fridge for at least 1 hour (better overnight).
2. Melt the butter for the streusel and let cool down a bit. Mix the flour and sugar in a small bowl and add the melted butter – mix with a fork until streusel form. Place in the fridge until needed.
3. Preheat the oven to 350°F (180°C). Line a small baking sheet with baking parchment and set aside. Peel and core the apples, cut into small dices. Place in a small bowl and mix with the lemon juice so they won’t brown. Melt the butter and add together with the cane sugar, ground cinnamon, nutmeg, and cloves to the bowl and mix to combine. Transfer to a small baking dish. Spread the streusel on the prepared baking sheet and place it together with the apples in the oven. Set a timer to 30 minutes. The streusel need about 15-20 minutes – check from time to time so they don’t get too dark and take out when done – the apples should be soft after 30 minutes or so. Take out of the oven and let cool down completely. Take about 1/3 of the cooled apple pies and puree with an immersion blender. Add another 1/3 of the apple pieces and mix with the puree to create the filling. The remaining apples will be used for the decorations. Set aside. 
4. Add the cooled vanilla-cream mixture to the ice cream maker and let freeze/churn for about 55 minutes. Add the apple filling after 25 minutes and let it mix with the ice cream. Add about half of the streusel to the machine shortly before the ice cream is done. If your ice machine can’t handle all of the streusel it’s fine – you can add them later. Fill the finished ice cream to a loaf pan (if you have some streusel left, mix them in now), smooth out the top, and decorate with the remaining apple pieces and streusel. Cover and place in the freezer for at least 1 hour before serving. The ice cream is great with some caramel sauce on top.


Enjoy freezing!