Apple Pie Ice Cream with Oatmeal Cookie Crumbles – A fabulous homemade ice cream packed with apple pie filling and crispy oatmeal cookie crumbles. It’s like eating apple pie and an ice cream sandwich all in one bowl!

Apple Pie Oatmeal Cookie Ice Cream in a bowl. The ice cream is filled with apple pie filling and oatmeal cookie crumbles.

While I may not make a lot of ice cream in the fall and winter months, there is certainly still a basic human need for it. Like on top of pie. Or warm brownies. Or cobbler.

I guess you could say that I prefer ice cream in the fall and winter to “go” with something warm. This isn’t a hard-and-fast rule however, because I also dream of pumpkin ice cream that I like to make before it’s time for peppermint to take over my life in December. But this apple pie ice cream recipe is one that definitely can go either way.

Ingredients for Apple Pie Ice Cream

The ice cream itself, as the name implies, is like eating ice cream, pie, and cookies all in one dessert. And it’s magical! We just happened to serve it over some apple slab pie because hey, what’s wrong with a double-dose of apple pie for dessert?

Apple Pie Oatmeal Cookie Ice Cream in a bowl. The ice cream is filled with apple pie filling and oatmeal cookie crumbles.

Here are the components you’ll need to make this phenomenal dessert (keep scrolling down to the recipe cake for the full set of ingredients and instructions):

  • apple pie filling – apples, cinnamon stick, butter, rum (optional)
  • ice cream base – milk, heavy cream, eggs, sugar, salt, vanilla extract, vanilla bean
  • cookie crumbles – oats, sugar, salt

How to Make Apple Pie Ice Cream

  1. For the pie part of the recipe, you’ll sauté apples with a little sugar and some warm apple pie spices then stir the cooled apples into some freshly churned ice cream. 
  2. The ice cream is super easy to make and it’s the cinnamon-vanilla ice cream I made years ago. First you’ll heat milk, heavy cream, and sugar on the stove and then whisk in beaten egg yolks. Heat the mixture until it thickens and add the vanilla and drop a cinnamon stick in to steep into the ice cream base. You’ll chill this mixture and then churn it in an ice cream maker.
  3. The cookie crumbles are borne out of the oatmeal raisin cookie ice cream I made last year and they’re fast and easy to make in the oven. 

Apple Pie Oatmeal Cookie Ice Cream in a bowl. The ice cream is filled with apple pie filling and oatmeal cookie crumbles.

Ice Cream Add-ins

I guess you could otherwise call this apple crisp ice cream but I went with cookie ice cream here since the oatmeal praline crumbles reminded me so much of these crispy toffee oatmeal cookies. The little chunks of praline add a bit of crunch and texture to the creamy ice cream. 

If you want to skip the oatmeal praline – although it only does take a couple minutes to make and can be made 1 week ahead –  might I suggest adding chopped up oatmeal cookies here instead?

If you really want to go all out, make some pie dough and bake the dough in cut up pieces on a parchment lined baking sheet. After they’ve cooled, mixed them into the ice cream after you’ve churned it.

Cinnamon graham crackers would also be AMAZING mixed in with the apple pie filling! Either make your own graham crackers or use store-bought.

Can we just call this ice cream heaven? And for the record, there’s no need to hide how much time you’ll spend standing over the ice cream container scooping the softened edges of this ice cream.

I already know.

More Excellent Homemade Ice Cream Recipes

If you’re into making ice cream at home, you’ll also love this no churn peanut butter cup ice cream, my Ben & Jerry’s milk and cookies ice cream copycat recipe, and this tiramisu ice cream.

Apple Pie Oatmeal Cookie Ice Cream in a bowl. The ice cream is filled with apple pie filling and oatmeal cookie crumbles.

Apple Pie Ice Cream with Oatmeal Cookie Crumbles

Yield: about 1 quart

Apple pie ice cream with oatmeal cookie crumbles is an incredible fall ice cream flavor that you'll want to make a tradition every fall. I found that this ice cream got better throughout the week after I made it, if that's even possible!

Ingredients

For the ice cream base:

  • 1 cup whole milk
  • ¾ cup sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 1 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 6 large egg yolks
  • 1 tsp pure vanilla extract

For the apple pie filling:

  • 1 ½ tbsp unsalted butter
  • 3 large apples, peeled and thinly sliced
  • 1 tbsp sugar
  • ½ tsp ground cinnamon
  • 1-2 tbsp dark rum (optional)

For the cookie mix-ins:

Instructions

  1. To make the ice cream: Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean into the warm milk as well. Add in the cinnamon stick as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.
  2. Over medium low heat, rewarm the milk mixture. With a slotted spoon, remove the cinnamon stick pieces and discard. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks with a ladle, whisking constantly to avoid cooking the yolks, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard and stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator (overnight is best).
  5. To make apple pie filling: Melt the butter in a large skillet over medium-high heat. Add the apples, sugar, and cinnamon and toss them around in the butter to coat the apples well with the sugar and cinnamon. Allow the apples to cook for 15-20 minutes, stirring frequently, until most of the liquid has evaporated and the apples start to brown slightly. Remove the pan from the heat and stir in the rum, if using. Allow the apples to cool completely before churning the ice cream base.
  6. When you're ready to churn, remove the vanilla bean from the ice cream base, rinsing and reserving it for another use (if desired), and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a resealable, freezer-safe container and stir in the apples and oatmeal praline until well-distributed. Freeze the ice cream in the freezer for at least 6 hours before serving.

Notes

Do Ahead: There are a couple different steps to making this ice cream but all of them can be prepared in advance. The ice cream base mixture and oatmeal pralines can be made up to 1 week ahead and kept in separate resealable containers in the refrigerator. You can make and chill the apple pie filling 1 day before you churn your ice cream and the whole dessert can be put together up to 1 week before you serve it.

adapted from The Perfect Scoop by David Lebovitz via Annie's Eats

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Apple Pie Ice Cream with Oatmeal Cookie Crumbles

Ingredients

For the ice cream base:
1 cup whole milk
¾ cup sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split lengthwise
1 cinnamon stick
6 large egg yolks
1 tsp pure vanilla extract

For the apple pie filling:
1 ½ tbsp unsalted butter
3 large apples, peeled and thinly sliced
1 tbsp sugar
½ tsp ground cinnamon
1-2 tbsp dark rum (optional)

For the cookie mix-ins:
1 recipe oatmeal praline or 1 ½ cups chopped oatmeal cookies

Instructions

  • 01

    To make the ice cream: Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the warm milk and add the bean into the warm milk as well.  Add in the cinnamon stick as well.  Cover, remove from the heat, and let steep at room temperature for 1 hour.

  • 02

    Over medium low heat, rewarm the milk mixture.  With a slotted spoon, remove the cinnamon stick pieces and discard.  Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

  • 03

    In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks with a ladle, whisking constantly to avoid cooking the yolks, then scrape the warmed egg yolks back into the saucepan.
    Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

    Pour the custard through the strainer and stir it into the cream.  Put the vanilla bean into the custard and stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator (overnight is best).

  • 04

    To make apple pie filling:  Melt the butter in a large skillet over medium-high heat.  Add the apples, sugar, and cinnamon and toss them around in the butter to coat the apples well with the sugar and cinnamon.  Allow the apples to cook for 15-20 minutes, stirring frequently, until most of the liquid has evaporated and the apples start to brown slightly.  Remove the pan from the heat and stir in the rum, if using.  Allow the apples to cool completely before churning the ice cream base.

  • 05

    When you’re ready to churn, remove the vanilla bean from the ice cream base, rinsing and reserving it for another use (if desired), and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.  Transfer the soft ice cream to a resealable, freezer-safe container and stir in the apples and oatmeal praline until well-distributed.  Freeze the ice cream in the freezer for at least 6 hours before serving.

adapted from The Perfect Scoop by David Lebovitz via Annie’s Eats

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  • November 18, 2013 at 10:46 AM

    I love ice cream any time of year and this sounds amazing! Love the oatmeal praline!

    • taraliptak
      November 21, 2013 at 7:23 PM

      Let me tell you, Jessica, the oatmeal praline completely makes this recipe.

  • Erin @ The Spiffy Cookie
    November 18, 2013 at 10:58 AM

    Loving this fall inspired ice cream. I approve of eating ice cream year round!

    • taraliptak
      November 21, 2013 at 7:23 PM

      Me too, Erin!

  • ellysaysopa
    November 18, 2013 at 12:08 PM

    sweet baby jesus this looks amazing.

    • taraliptak
      November 21, 2013 at 7:19 PM

      heh. There was some serious sneaking of spoonfuls going on here. I’m not gonna lie. 🙂

  • Malin
    November 18, 2013 at 5:29 PM

    oh my heaven what a fantastic flavour combination! I prefer ice cream in the summer too, but, as a side companion to desserts, all year round! 🙂

  • November 20, 2013 at 10:59 AM

    Sounds delicious!

  • taraliptak
    December 6, 2013 at 5:51 AM

    Thanks! It was a pretty excellent ice cream to eat. 🙂

  • taraliptak
    December 8, 2013 at 8:56 PM

    Thanks, dear!

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