Apple Ice Cream

This apple ice cream is delightfully fresh and creamy, with hints of cinnamon and sweet raisins. It’s the perfect cozy dessert for autumn and the holidays, easy to make, and utterly delicious.

Good news? The recipe works with or without an ice cream maker.

Fresh, artisanal ice cream is our favorite dessert. I don’t know why it took me so long, but this year, I decided to get my first ice cream maker, and homemade ice cream immediately became my new obsession.

I LOVE using the best ingredients, trying new flavors, and experimenting with different combinations. I’m seriously in the mood for ice cream and feel so creative.

And finally, I know exactly what’s in it—no food coloring, flavoring, carrageenan, or other awful chemical ingredients. If you’ve ever checked the ingredient list of store-bought ice cream, you know what I’m talking about.

Today, I’m excited to share this fantastic apple ice cream, perfect for celebrating this season and savoring the sweet, flavorful apples.

I tested the recipe multiple times, and the result is AMAZING. It’s indulgent, full of cozy, fruity flavor, yet refreshing with just the right amount of sweetness.

It’s a terrific ice cream for the whole family, but sophisticated enough to serve as a dessert for a dinner party or any holiday gathering. Serve it with crispy pecans, and it’s sure to impress!

Good news? The recipe works with or without an ice cream maker. I will show you how to make it simply using a bowl and a whisk. Make sure to see the notes and tips in the post below!

No excuses; I want you to make it, and I’m sure you’ll LOVE it, too. : )

List of the ingredients

• Apples
• Full-fat milk
• Cream
• Honey & sugar
• Cornstarch
• Raisins
• Cinnamon
• Pecans

How to make apple ice cream

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Bring milk, cream, and honey to a gentle simmer, then stir in sugar and corn flour. Simmer, whisking for 3 minutes, and set aside.
• Core and dice the apples.

• Add the apples, raisins, sugar, cinnamon, and water to a pot.
• Cook for about 45 minutes, until the apples are soft and sweet. Let it cool.

• Stir the apple compote into the cream mixture and refrigerate until cold.
• Pour the mixture into the ice cream maker and press the “go” button. The machine will do all the churning, turning your cream mixture into soft-serve ice cream. The machine I use is a base model that requires pre-freezing, and it works great. The results are incredible as long as I chill the container for 24 hours! Click HERE for more info!
• Don’t have an ice cream maker? See the notes below about how to make a no-churn apple ice cream!

• When your ice cream is ready, you can scoop it straight from the bowl and serve it if you like soft-serve ice cream, or let it set in the freezer for a couple of hours for the perfect scoop.
• Enjoy with a topping of crispy pecans for a beautiful texture contrast.

recipe notes

I have tried many ice cream recipes and was shocked by the amount of egg yolks, sugar, cream, condensed milk, or cheese required. They look and taste sooo dense! Ice cream certainly needs a base of milk fat and sugar to be creamy, but the trick is to find the right combination to get away with less fat, making the ice cream fresh and flavorful without being too greasy for the palate.

Why the recipe works

1. This ice cream is egg-free and made with milk and cream!
2. The recipe uses two stabilizers that work like a charm: cornstarch, which thickens and prevents the formation of big ice crystals, and honey, which doesn’t “quite” freeze at low temperatures, keeping the ice cream at a softer consistency.
3. The sweetness comes from honey and sugar.
4. Apples cooked with raisins and cinnamon pack plenty of flavor.
5. Toasted pecans add texture, making the ice cream extra special.

Apple ice cream ingredients

Apples: The best apples for this recipe are Gala, Pink Lady, Granny Smith or  Fuji, and Honeycrisp, which won’t soften too much when cooked. There’s no need to peel them.

Cream: I’m based in the UK and use whipping cream, but if you’re in the US, I recommend using heavy cream, which has a similar fat content (approx 35%).

Milk: We use full-fat milk, regardless of where you’re based.

Sugar: It’s important to add body, flavor, and texture, preventing the formation of crystals.

Honey: It’s combined with sugar to achieve the perfect, balanced sweetness. But honey is also great for keeping homemade ice cream soft in the freezer. It’s important not to skip this ingredient.

Raisins and cinnamon: Make the apples delicious and full of cozy flavors.

Cornstarch: This white, starchy powder thickens the custard, and no custard-making is required. If you’re based in the UK, cornflour works just fine.

What you need to make homemade ice cream

• Spoons & measuring cups or a kitchen scale
• Saucepan
• Balloon whisk
• Bowls & a freezer container
• Ice cream maker or a metal bowl.

No Ice cream maker? No problem

You can also make fluffy and creamy apple ice cream without the need for an ice cream maker. However, keep in mind that it takes longer, although most of the time is hands-off as the mixture is in the freezer. Ready?

1. You’ll need a metal bowl/container to speed up the freezing process and a balloon whisk to stir the mixture.
2. Combine the apple compote and cream mixture in the metal container.
3. Bring to room temperature, then chill for at least 6 hours or overnight.
4. Cover and place in the freezer; set a 1-hour timer.
5. After 1 hour, whisk the mixture vigorously for a few seconds, then return it to the freezer.
6. Repeat for another 4 or 5 times. Set the timer, whisk, and freeze until the mixture reaches a fluffy consistency similar to soft-serve ice cream.
   Tip: Avoid temperature fluctuations by opening the freezer door frequently – this would prolong the whole process!

Variations for your apple ice cream

1. Use 1 teaspoon of vanilla extract for a more intense flavor.
2. Add the zest of half a lemon for freshness.
3. Swap dried cranberries or chopped dates for raisins.
4. Add a handful of chopped walnuts or pecans in the last 5 minutes of churning.

Storage Tips

Store the apple ice cream in a freezer-safe container with a tightly closed lid. I recommend using a wide and flat container that helps to freeze faster, and store it in the central part of the freezer, not in the drawer.
It keeps well for one week.

More apple recipes you’ll love

• 20+ Apple recipes to try!
• Apple yogurt cake
• Cabbage apple salad
• Arugula apple salad
• Apple fritters

More ice cream ideas?

• Pumpkin ice cream
• Pineapple ice cream
• 2-Ingredient chocolate banana nice cream
• Almond ice cream
• Frozen strawberry yoghurt
• Oreo ice cream

Let me know if you make this apple ice cream or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!

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