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There’s nothing quite like the comforting blend of apples and cinnamon, and when combined into a luscious ice cream, it becomes an irresistible treat.
Apple Cinnamon Ice Cream captures the essence of fall in every creamy, spiced bite.
The sweetness of tender, caramelized apples mingles with the warmth of cinnamon, creating a delightful balance of flavors.
This homemade ice cream is a perfect way to enjoy the taste of apple pie in a chilled, velvety form.
Whether you’re serving it alongside a slice of pie, drizzling it with caramel sauce, or savoring it straight from the scoop, this recipe will bring cozy, nostalgic flavors to any occasion.
It’s simple to make, yet rich and indulgent, making it a must-try for ice cream lovers who enjoy a touch of seasonal warmth in every spoonful.
Why You’ll Love This Recipe
- Creamy and Smooth Texture – Made with a custard base, this ice cream has a rich and silky consistency that melts beautifully on the tongue.
- Real Apple Flavor – Fresh apples are cooked down to create a natural, fruity sweetness with just the right amount of tartness.
- Warm, Cozy Spices – Cinnamon, combined with the caramelized apples, infuses the ice cream with a comforting aroma and taste.
- Perfect for Any Season – While it’s a fall-inspired treat, this ice cream is delicious year-round and pairs wonderfully with a variety of desserts.
- Homemade and Customizable – Control the sweetness, texture, and add-ons to suit your preference. Whether you want chunks of apple or a smoother consistency, this recipe is easy to adapt.
Ingredients You’ll Need
For the Ice Cream Base
- Heavy cream – Provides richness and creaminess.
- Whole milk – Balances the texture and prevents it from being too heavy.
- Granulated sugar – Sweetens the base while keeping it smooth.
- Egg yolks – Help create a thick, custard-like consistency.
- Vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
For the Apple Cinnamon Mixture
- Apples (Granny Smith or Honeycrisp) – Their natural tartness balances the sweetness of the ice cream.
- Brown sugar – Adds a deep caramel-like sweetness.
- Ground cinnamon – Brings warmth and spice to complement the apples.
- Lemon juice – Prevents the apples from browning and adds a slight tang.
- Butter – Helps caramelize the apples and enhances their flavor.
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Step-by-Step Instructions
Step 1 – Prepare the Apple Cinnamon Mixture
- Peel, core, and dice the apples into small chunks.
- In a saucepan over medium heat, melt the butter and add the diced apples.
- Sprinkle in the brown sugar and cinnamon, stirring well to coat the apples evenly.
- Cook for 5-7 minutes until the apples soften and release their juices.
- Add the lemon juice and continue cooking for another 2 minutes until the mixture thickens slightly.
- Remove from heat and let it cool completely. You can mash the apples for a smoother consistency or leave them chunky for texture.
Step 2 – Make the Ice Cream Base
- In a mixing bowl, whisk the egg yolks and sugar together until pale and thick.
- In a separate saucepan, heat the whole milk and heavy cream over medium heat until it begins to steam but not boil.
- Slowly pour a ladleful of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Gradually add the tempered egg mixture back into the saucepan, stirring continuously.
- Cook over low heat for about 5 minutes until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Strain the mixture through a fine mesh sieve to remove any cooked egg bits, then refrigerate for at least 4 hours or until completely chilled.
Step 3 – Churn the Ice Cream
- Pour the chilled custard into an ice cream maker.
- Churn according to the manufacturer’s instructions until the mixture reaches a thick, soft-serve consistency.
Step 4 – Swirl in the Apple Cinnamon Mixture
- Gently fold the cooled apple cinnamon mixture into the churned ice cream.
- For a marbled effect, layer the ice cream and apple mixture in a container, swirling them together with a knife.
Step 5 – Freeze and Serve
- Transfer the ice cream to an airtight container, smoothing the top.
- Cover with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 4 hours or until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Expert Tips for the Best Apple Cinnamon Ice Cream
- Choose the Right Apples – Tart apples like Granny Smith or Honeycrisp add a balanced sweetness without making the ice cream overly sugary.
- Cool Everything Completely – Both the ice cream base and the apple mixture should be fully chilled before churning to ensure a creamy texture.
- Don’t Overmix the Swirl – Gently fold the apple mixture into the ice cream to create distinct pockets of flavor rather than blending it in completely.
- Use Fresh Cinnamon – Ground cinnamon loses potency over time, so using fresh, high-quality cinnamon will enhance the flavor.
- Let It Soften Before Serving – Homemade ice cream tends to freeze harder than store-bought, so allow it to sit for 5 minutes before scooping.
Conclusion
Apple Cinnamon Ice Cream is the perfect blend of creamy, spiced, and fruity flavors that capture the essence of comfort food in a frozen treat.
With real apples, warm cinnamon, and a rich custard base, this homemade ice cream is a delightful twist on classic fall flavors.
Whether you’re serving it at a holiday gathering or enjoying a scoop on a warm summer day, this ice cream is sure to impress.
Now it’s time to grab your ingredients and start churning!
Try it out, experiment with variations, and let us know in the comments how you enjoyed your homemade Apple Cinnamon Ice Cream. Happy scooping!
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! After making the custard base, pour it into a freezer-safe container and freeze for 1 hour.
Stir vigorously every 30 minutes for the next 3-4 hours until it reaches a creamy consistency.
2. How long does homemade apple cinnamon ice cream last?
Stored in an airtight container, it stays fresh for up to 2 weeks. Adding a layer of plastic wrap directly on the ice cream surface helps prevent freezer burn.
3. Can I use store-bought apple pie filling instead?
Yes, but homemade apple cinnamon filling provides a fresher, more natural flavor. If using canned filling, mash it slightly and adjust the sweetness to taste.
4. Can I make this dairy-free?
Absolutely! Replace the heavy cream with full-fat coconut milk and use a non-dairy alternative for the milk.
The flavor will have a slight coconut undertone but will still be delicious.
5. What can I serve with this ice cream?
It pairs beautifully with warm apple pie, cinnamon rolls, waffles, or even a drizzle of caramel sauce for an extra indulgent treat.
Apple Cinnamon Ice Cream
Equipment
- 1 Medium Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 Freezer-safe container
- 1 wooden spoon or spatula
Ingredients
For the Apple Cinnamon Mixture
- 2 medium apples Granny Smith or Honeycrisp, peeled, cored, and diced
- 2 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
For the Ice Cream Base
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
Step 1 – Cook the Apple Cinnamon Mixture
- In a medium saucepan over medium heat, melt the butter.
- Add the diced apples, brown sugar, and cinnamon. Stir well to coat the apples.
- Cook for about 5-7 minutes, stirring occasionally, until the apples soften and caramelize.
- Add the lemon juice and cook for another 2 minutes.
- Remove from heat and let cool completely.
Step 2 – Prepare the Ice Cream Base
- In a mixing bowl, whisk the egg yolks and granulated sugar together until pale and creamy.
- In a separate saucepan, heat the milk and heavy cream over medium heat until steaming (but not boiling).
- Gradually pour a small amount of the hot milk into the egg mixture, whisking continuously to temper the eggs.
- Slowly add the tempered egg mixture back into the saucepan, stirring constantly over low heat.
- Cook for about 5 minutes, or until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine mesh sieve into a clean bowl and let cool.
- Cover and refrigerate for at least 4 hours, or until fully chilled.
Step 3 – Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, fold in the cooled apple cinnamon mixture.
Step 4 – Freeze and Serve
- Transfer the ice cream to a freezer-safe container.
- Cover with plastic wrap, pressing it against the surface to prevent ice crystals.
- Freeze for at least 4 hours, or until firm.
- Let sit at room temperature for 5 minutes before scooping and serving.
Notes
- Apple Texture Options: If you prefer smoother ice cream, mash the apples slightly before mixing them in.
- Dairy-Free Alternative: Use full-fat coconut milk instead of dairy for a non-dairy version.
- Spice Variations: Add a pinch of nutmeg or cloves for an extra depth of flavor.
- Serving Suggestions: Pairs well with warm apple pie, waffles, or a drizzle of caramel sauce.
