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Apple Cinnamon Ice Cream

Maria G. Brooks
Indulge in the warm, comforting flavors of Apple Cinnamon Ice Cream, a homemade treat that combines tender caramelized apples with a rich, creamy base. With hints of cinnamon and vanilla, this ice cream is like a frozen version of apple pie—perfect for any season. Whether enjoyed on its own, paired with pie, or drizzled with caramel sauce, this recipe is sure to be a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 260 kcal

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.
Keyword Apple Cinnamon Ice Cream