Apple Crisp Ice Cream, the name alone sounds heavenly, doesn’t it? That’s before I tell you that it is made with the creamiest of homemade vanilla ice creams, then completely loaded with bits of cinnamon sweet baked apples and crunchy streusel topping. There is nothing about this ice cream that I did not love. (Except perhaps the fact that I ate way too much of it.)
The idea for this ice cream popped into my mind a few weeks ago. I tried a couple of different versions using the same ingredients, but not the real apple crisp. They lacked the true apple crisp flavor I wanted. I finally caved and decided to bake an actual apple crisp just for the ice cream. As soon as my apple crisp finished cooling last week, I was chopping it into bits and folding it into this ice cream. I don’t know when I’ve been more excited about an ice cream recipe.
I initially thought of this recipe as “sacrificing” an apple crisp for the ice cream, but after one bite, I realized it was no sacrifice. I ate this ice cream off a spoon straight out of the freezer, and served it in ice cream cones as well. I might have even gone a little crazy and scooped the last of it over a warm brownie last week as well. (That was tasty, but way too rich and randomly flavored even for my sometimes bizarre tastes!) This ice cream is already in my all time favorite recipes list.
- 1 recipe for Old Fashioned Apple Crisp baked and cooled completely
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1 vanilla bean scraped or 1 tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- Whisk together the cream, milk, sugar, vanilla and salt. Pour into the ice cream machine and process according to the manufacturer's instructions.
- While the ice cream is churning, place 2/3 of the apple crisp on a large cutting board. Roughly chop into small pieces, making sure the apples in particular are no bigger than 1/2" in size. You should have about 2 1/2 cups worth of chopped apple crisp.
- When the ice cream has finished churning, transfer it to an airtight freezer container and gently stir in the apple crisp pieces. Quickly make sure the pieces are well distributed without stirring too long and melting the ice cream. Cover and freeze the ice cream for at least two hours before serving. Enjoy!
The pieces of apple crisp don't need to be uniform at all. Roughly chopped is perfect. However, a large piece of apple will turn icy once frozen. Making the pieces small, nothing bigger than 1/2" in size, will keep the texture nice, instead of creating icy chunks of apple in the otherwise creamy ice cream. Place the ice cream on the counter to warm for 10-15 minutes prior to scooping, if it is extra firm when you are ready to serve it.