Apple Pie Ice Cream

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Tastes like Apple Pie with Ice Cream, except it’s just Ice Cream!

I make the homemade Oatmeal Cookies even though I only use a few of them in the Ice Cream, because they are so delicious on their own too.

Apple Pie Ice Cream

Apple Pie Ice Cream


Oatmeal Cookie


2 sticks unsalted Butter, softened but still firm
1 cup Sugar
1/2 cup Brown Sugar, packed
2 Eggs
1 teaspoon Vanilla Extract
2 1/4 cups rolled Oats (not quick-cooking)
1 1/4 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Ground Cloves


Heat oven to 350F degrees.  Line a cookie sheet with parchment paper.

In a large bowl, beat the butter and sugars, until pale yellow and very light.  Add the eggs and vanilla and beat until fluffy.  Add oats and mix to combine.

In a separate bowl, whisk together the remaining ingredients and fold them into the oatmeal mixture using a large rubber spatula.

Place dough in heaping tablespoons on parchment paper and bake about 15 minutes, or until edges are brown.

The cookies will still feel slightly undercooked and soft when removed from the oven.  Slide them onto cooling rack.

Apple Pie Ice Cream


1 tablespoon Vanilla Bean Paste (or you can substitute with Vanilla Extract, but the flavor isn’t the same!)
1 3/4 cups Heavy Cream
1 1/4 cups whole Milk
1/2 cup plus 2 tablespoons Sugar, divided
1/3 cup Light Corn Syrup
1/4 teaspoon Kosher Salt
6 large Egg yolks

8 Oatmeal Cookies, crushed
2 tablespoons Butter, melted and divided
2 large Apples, peeled, cored and sliced
3 tablespoon Sugar
1 teaspoon Ground Cinnamon


Combine cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup and salt in a medium saucepan.  Heat over medium-ugh heat, stirring occasionally, until 175F degrees, approximately 5 to 10 minutes.  Remove saucepan from heat.

While cream mixture heats, using a mixer, mix yolks and remaining 1/4 cup sugar in a bowl until smooth, light yellow in color.  Approximately 3 minutes.

Slowly mix 1 cup heated cream mixture into egg yolk mixture, making sure to keep mixing. (If you add hot mixture too fast, it will scramble the egg yolks)

Return the egg yolk mixture to the cream mixture in the saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and is 180F degrees, 7 to 14 minutes.

Pour mixture into a large bowl and cover with plastic wrap, with the plastic wrap touching the mixture without any air bubbles.

Place the bowl in the refrigerator overnight.

Make the rest of the recipe the day before also.

Preheat oven to 375F degrees.

Mix the crushed cookies with 1 tablespoon of melted butter and press onto a baking sheet.  Bake in oven for 5 minutes, remove, allow to cool completely, then crumble. Place in a bowl, cover and set aside.

Melt the remaining 1 tablespoon of butter in a skillet over medium heat.  Stir in the apples, sugar, cinnamon.  Cook until the apples have lightly browned and the sugar has begun to caramelize, about 10 minutes.  Remove from the pan, place in a bowl and refrigerate overnight.

Making the ice cream

When you are ready to make the ice cream (the next day), remove from the refrigerator.  Churn as per the instructions of your ice cream maker.  When the mixture resembles thick soft-serve ice cream, transfer to a bowl.  Fold in the cookie mixture, apples and put ice cream in an airtight container and place in the freezer.

I always freeze overnight to make sure it’s set, but if you want to serve it before then, freeze for at least 3 hours or until firm.