No-Churn Apple Pie Ice Cream

Step 1

Place a loaf pan into the freezer to chill.

Step 2

In a medium saucepan over medium high heat, add the diced apples, brown sugar, butter, and cinnamon. Once the butter is melted, bring to a simmer and cook for 12-15 minutes, stirring occasionally until the apples are soft and sauce has thickened. Set aside to fully cool.

Step 3

In a large mixing bowl with an electric mixer, beat the cold heavy cream until stiff peaks form.

Step 4

Gently stir in the condensed milk, vanilla extract and ground cinnamon. Fold in half of the cooled apple pie filling.

Step 5

Remove the loaf pan from the freezer and pour ½ of the ice cream mixture into the loaf pan.

Step 6

Spread half of the crushed graham crackers over the top of the ice cream. Pour the remaining ice cream mixture on top and repeat with the leftover graham crackers. Use a butter knife to swirl the graham cracker crumbs into the ice cream. Top with the remaining apple pie filling.

Step 7

Place ice cream into the freezer and chill for 6-8 hours until the ice cream is set. Serve in bowls or scoop into an ice cream cone, enjoy!