No Churn Apple Crisp Ice Cream

David

Who says Summer and Autumn can't be intertwined? This recipe consists of a no-churn vanilla ice cream base layered with tender, juicy apples and a spiced crisp that will bring all the flavor, texture, and nostalgia.

5 from 2 votes

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Prep Time 35

Chill Time 8

Total Time 8 35

Course Dessert, Snack

Cuisine American

Servings

Calories 451 kcal

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
¼ 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

½ Cup All-Purpose Flour 62.5g
½ Cup Old Fashioned Rolled Oats 45g
⅔ Cup Light Brown Sugar 137g
¾ Tsp Ground Cinnamon 1.5g
½ Tsp Ground Nutmeg 1g
¼ Tsp Kosher Salt 1.5g
⅓ 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), ¼ 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.
½ Cup All-Purpose Flour, ½ Cup Old Fashioned Rolled Oats, ⅔ Cup Light Brown Sugar, ¾ Tsp Ground Cinnamon, ½ Tsp Ground Nutmeg, ¼ Tsp Kosher Salt, ⅓ 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 --> Crisp
Cover, 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!

Video

Notes

Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.

Nutrition

Serving: 1 ServingCalories: 451kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 75mgSodium: 111mgPotassium: 286mgFiber: 2gSugar: 46gVitamin A: 929IUVitamin C: 5mgCalcium: 145mgIron: 1mg

Keyword Apple, Crunchy, Ice Cream, summer

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