Best Apple Cinnamon Ice Cream Pie (No Churn Recipe)
The best of fall flavors in a creamy ice cream pie topped with syrupy apples in a graham cracker crust
Ingredients
- 8 oz. graham crackers
- 1 stick melted butter
- 3 1/2 cups apples peeled and sliced
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/4 cup + 3 Tbsp. sugar divided
- 1 Tbsp. + 1 tsp. cinnamon divided
- 1 Tbsp. vanilla extract
- 1/4 cup water
- 2 Tbsp. lemon juice
Instructions
Make the Crust
- Preheat oven to 375 degrees. Spray at 9-inch springform pan with nonstick cooking spray.
- Process the graham crackers in a food processor until fine. Melt butter in a microwave safe dish. With the motor running on low speed, pour the melted butter through the feed tube until incorporated.
- Transfer the mixture to the springform pan and press down, moving some of the crumbs up the sides of the pan. Press until firm. Bake for 10 minutes, until golden brown.
Make the Ice Cream
- In a large bowl, beat the heavy cream, 3 Tbsp. sugar and vanilla with a hand mixer until stiff peaks form. Fold in the sweetened condensed milk and 1 Tbsp. cinnamon.
- Pour into the cooled crust. Cover with plastic wrap and freeze at least 2 hours.
Make the Topping
- Cook the apples, 1/4 cup sugar, 1 tsp. cinnamon and water in a saucepan over medium-high heat until thickened.
- Once most of the liquid is absorbed, reduce to low heat and stir in the lemon juice. Cook an additional 2-3 minutes, then remove from heat. Allow to cool to room temperature.
- Prior to serving, spread apple mixture on top of the ice cream pie. Slice and serve.
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