Apple Crumble Ice Cream Recipe- No-churn!
What’s better than an apple crumble? Apple crumble ice cream! This no-churn version is so simple and satisfying to make! The high sugar content and the addition of my secret ingredient (spoiler, it’s booze… it’s always booze) helps this no-churn ice cream to prevent crystallisation and keeps it soft and creamy.
You could totally use bought or leftover apple pie filling for this recipe, but if you don’t have any on hand, it’s pretty quick to whip up. Just take the chopped apples, combine with brown sugar and cinnamon and cook on a medium heat until soft and fragrant.
The crumble is equally easy, simply combine the flour, brown sugar and butter until it resembles large breadcrumbs and bake it off till its nice and crunchy.
For the next step, take your whipped cream and whisk in the condensed milk and bourbon and then fold in the apple pie filling and crumble. Pour into a pound loaf tin and pop into the freezer until frozen.
Apple Crumble Ice Cream – No churn!
Ingredients
Apple Pie Filling
- 2 large apples, peeled, cored and cut into medium sized chunks
- 1 tbsp cinnamon
- 50 grams soft light brown sugar
Crumble
- 200 grams plain flour
- 75 grams butter room temperature
- 50 grams soft light brown sugar
Ice Cream Base
- 500 ml heavy whipping cream
- 1 can (300ml) condensed milk
- 1 tbsp bourbon
Instructions
Apple Pie Filling
- To make the apple pie filling, add the chopped apples to a saucepan along with the brown sugar and cinnamon. Cook for 10-15 minutes on a medium heat, stirring well every few minutes until soft and cooked. Allow to cool.
Crumble
- Preheat oven to 170°c.
- In a small bowl, combine the flour, sugar and butter by hand, rubbing together the ingredients until it resembles chunky breadcrumbs.
- Lay the crumble out on a baking sheet in a single layer and bake for 10- 15 minutes, making sure to check every 5 minutes. Allow to cool.
Ice cream mix
- Whisk the heavy cream to firm peaks (Till it's thick and holds shape). Add in condensed milk and bourbon and whisk again.
- Fold in the apple pie filling and crumble, holding back just a little of each. Pour into a freezable container, a pound loaf tin is perfect. Top with the remaining crumble and apple pie filling and freeze for at least 4 hours until fully frozen.
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