Hello, fellow bakers! If you’re looking for a sweet treat that marries the cozy fall goodness of spiced apples with the dreamy summer delight of vanilla ice cream, look no further! I’m about to unveil a dessert concoction that’s the best of both worlds AND astonishingly easy to whip up. Behold the magic of No-Churn Apple Crisp Ice Cream–a fall-inspired summertime dessert that’ll stop you in your tracks. This is my mic drop moment, and imma own it.
The Perfect Pairing
Imagine a symphony of flavors where the warm, cinnamon-kissed aroma of freshly baked apple crisp harmonizes with the cool, velvety swirls of vanilla ice cream. This stunner of a duo is a match made in dessert heaven, I kid you not. The best part? No ice cream maker is required, and you don’t need to heat your oven!
Stovetop Apple Crisp Simplicity
Our journey begins with this show-stealer: the topping. You don’t need an oven for this one; a stovetop skillet will do the trick. SautΓ©ed apples mingle with brown sugar, cinnamon, and a hint of nutmeg, creating aromatics that’ll transport you straight to a cozy fall day. The crispy oat and butter topping is the crowning glory that adds that delightful crunch to each spoonful of ice cream. Texture heaven? Don’t mind if I do. To learn more about the history of the original dessert, check out this Wikipedia article.Β
No-Churn Magic
Next is the silky-smooth no-churn vanilla ice cream base. With just a handful of simple ingredients–sweetened condensed milk, heavy cream, and a splash of vanilla extract–you’re creating a canvas ready to absorb all the apple crisp goodness.
Assemble Your Heart Out
Once your apple crisp is cooled and your no-churn vanilla ice cream is ready, it’s time to assemble this bad boy. This is dealer’s choice, but my preferred method is to start with a base of ice cream, followed by apple crisp, ice cream, apple crisp, ice cream, and finally–apple crisp. Or, gently fold generous spoonfuls of apple crisp into the ice cream base, and create pockets of pure joy. The textures and flavors intermingle in every bite; I bet you’ll be coming back for seconds or even thirds.
A Dessert Secret?
The secret lies in the contrast, my friends β the contrast between the warm, comforting apple crisp and the cool, creamy ice cream. It’s the yin and yang of desserts where fall and summer intertwine. It’s avoiding peaches because everyone else is eating them and saying f*** it–I’ll eat whatever I please. Go for it. You deserve to.
Troubleshooting
This is a fairly straightforward dessert, and feel free to reach out with any questions you may have. My FAQ page covers some standard troubleshooting such as how to measure ingredients, which is particularly useful for this recipe.
No Churn Apple Crisp Ice Cream
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Large Saute Pan
- Whisk
- 9x5" Loaf Pan or similar deep dish
- Digital Scale optional
Ingredients
Part 1: Cooked Apples
- 5 Medium Apples (Honeycrisp and Granny Smith mixed ideally) peeled, cored, and diced - 910g
- ΒΌ Cup Light Brown Sugar 50g
- 1 Tbsp All-Purpose Flour 7.5g
- 2 Tbsp Unsalted Butter 28g
- 2 Tbsp Granulated Sugar 24g
Part 2: The Crisp
- Β½ Cup All-Purpose Flour 62.5g
- Β½ Cup Old Fashioned Rolled Oats 45g
- β Cup Light Brown Sugar 137g
- ΒΎ Tsp Ground Cinnamon 1.5g
- Β½ Tsp Ground Nutmeg 1g
- ΒΌ Tsp Kosher Salt 1.5g
- β Cup Unsalted Butter cold and cut into small chunks - 75g
Part 3: No-Churn Ice Cream
- 14 Oz Can Sweetened Condensed Milk 396g
- 2 Tsp Vanilla Extract 8g
- 1 Pinch Kosher Salt 0.1g
- 2 Cups Heavy Cream cold - 476g
Instructions
Part 1: Cooked Apples
- Stir together diced apples, brown sugar, and flour in a medium bowl. Melt butter in a large saute pan over medium, then add apples. Cook, stirring occasionally, until the apples soften--about 15-20 minutes. Add the granulated sugar, stir, drop the heat to low, and cover. Cook for 5 additional minutes and pour into a dish, allowing it to cool completely. Wipe out the skillet before moving on to the crumb.5 Medium Apples (Honeycrisp and Granny Smith mixed ideally), ΒΌ Cup Light Brown Sugar, 1 Tbsp All-Purpose Flour, 2 Tbsp Unsalted Butter, 2 Tbsp Granulated Sugar
Part 2: The Crisp
- Whisk the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a large mixing bowl. Cut in the butter using a pastry blender or two forks until the mixture looks crumbly and there are no large pieces left.Β½ Cup All-Purpose Flour, Β½ Cup Old Fashioned Rolled Oats, β Cup Light Brown Sugar, ΒΎ Tsp Ground Cinnamon, Β½ Tsp Ground Nutmeg, ΒΌ Tsp Kosher Salt, β Cup Unsalted Butter
- Warm the same skillet used for the apples on medium-low heat. Add the crisp mixture to the skillet and spread evenly. Cook, stirring occasionally, until the oats just begin to brown, about 8-10 minutes. Pour into a dish and allow to cool as you work on the ice cream. Stir the mixture every few minutes as it is cooling.Note: The mixture will harden as it cools, and stirring it prevents it from hardening all in one piece.
Part 3: No-Churn Ice Cream and Assembly
- Line a 9"x5" loaf pan with parchment paper.
- In a small bowl, stir together the condensed milk, vanilla, and salt. In a large bowl, whip the cold cream with a large whisk until stiff peaks form. This can also be done using a stand or electric hand mixer. Gently fold the condensed milk mixture into the whipped cream until fully combined.14 Oz Can Sweetened Condensed Milk, 2 Tsp Vanilla Extract, 1 Pinch Kosher Salt, 2 Cups Heavy Cream
- Assemble the ice cream as follows starting from the bottom:Ice Cream --> Apples --> Crisp --> Ice Cream --> Apples --> Crisp --> Ice Cream --> Apples --> CrispCover, freeze for 4-8 hours, and then enjoy. I usually let the ice cream sit on the counter for 5-10 minutes before scooping and serving. Enjoy!
