Is there anything better than apples, crumble topping and vanilla ice cream? Apple Crumble Ice Cream combines them all together and tastes amazing.
This is a simple no churn ice cream base that is flavored with vanilla and a bit of cinnamon. The small cubes of apples are simmered with brown sugar and cinnamon. Cooking them will remove the moisture and prevent any ice from forming in the ice cream. A simple oat crumble topping is baked until golden brown. Half of the crumble is stirred into the ice cream, the remainder is used as topping for the ice cream when serving.
If you want to take this one step further, make the simple caramel sauce from Caramel Apple Pancakes and turn it into a sundae.
Apple Crumble Pie is another fall recipe to check out. If you want some simple cake ideas for apple season, check out Apple Cinnamon Olive Oil Cake, Apple Coffee Cake and Apple Cinnamon Yogurt Cake.
Apple Crumble Ice CreamPrint This
- 2 apples, peeled, cored and cut in ½ inch cubes
- 4 tablespoons water
- 2 tablespoons brown sugar
- 1 ½ teaspoons cinnamon, divided
- 2 cups heavy cream
- 14.5 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup old fashioned oats
- ½ cup light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon iodized salt
- 1 stick cold butter, cut into small cubes
Preheat the oven to 350 degrees.
Place the apples in a small saucepan. Add the water, brown sugar and ½ teaspoon of the cinnamon.
Turn the stove heat setting to high and bring the mixture to a boil. Lower the heat to medium low and simmer, stirring occasionally for about 10 minutes until that apples are soft and the water has cooked away.
Let the mixture cool to room temperature.
Combine the heavy cream, condensed milk, vanilla extract and the remaining teaspoon of cinnamon in a large bowl. Set aside in the refrigerator.
Place the flour, oats, brown sugar, baking soda and salt into the bowl of a food processor. Pulse to combine.
Add the cubes of cold butter and pulse until it is thoroughly combined a crumbly.
This can also be done by hand. Combine the flour, oats, brown sugar, baking soda and salt in a large bowl. Cut the butter into the mixture with either a pastry cutter, knife and fork or use your fingers. Make sure all the butter mixes in and the mixture becomes crumbly.
Place the crumb mixture onto to an 11 x 16 baking sheet. Spread it out evenly.
Bake for 10 minutes.
Remove the mixture from the oven and stir. You want the crumbs to brown evenly.
Bake the crumb mixture for an additional 5 minutes.
Remove from the oven and let it cool to room temperature.
Remove the cream base from the refrigerator. Add the apple mixture and 1 cup of the crumble mixture. Combine well.
Pour the mixture into a 9″ x 5″ loaf pan. Sprinkle an additional ½ cup of the crumble mixture evenly over the top of the cream mixture.
Save the remaining crumble mixture to sprinkle over the top of the ice cream when serving.
Place the cream mixture into the freezer. Freeze until solid. This may take 6 -8 hours.
To serve: scoop the ice cream into bowls and sprinkle some additional crumble topping over the ice cream.
The apple chips were made by slicing one apple very thin on a mandoline slicer then cooked for 10 minutes in an air fryer at 300 degrees. They were turned over once after 5 minutes of cooking.