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Apple Crisp Ice Cream


COOK'S NOTE: The pieces of apple crisp don't need to be uniform at all. Roughly chopped is perfect. However, a large piece of apple will turn icy once frozen. Making the pieces small, nothing bigger than 1/2" in size, will keep the texture nice, instead of creating icy chunks of apple in the otherwise creamy ice cream. Place the ice cream on the counter to warm for 10-15 minutes prior to scooping, if it is extra firm when you are ready to serve it.

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  • Apple Crisp Ice Cream:
  • 1 recipe for Old Fashioned Apple Crisp, baked and cooled completely
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1 vanilla bean scraped or 1 tablespoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • Old Fashioned Apple Crisp
  • 4 cups thinly sliced apples
  • 1/3 cup butter, soft
  • 2/3 cup light brown sugar
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup oat flour or all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt


Servings 8
Adapted from


Step 1

Old Fashioned Apple Crisp:

Preheat oven to 375 degrees. Grease a small baking dish with butter, 8, 9, or 10 inch pans will all work great. Spread the apples across the pan. Combine the rest of the ingredients in a medium size bowl and blend with a spoon or your fingers until crumbly. Sprinkle the topping over the apples and bake for 30-32 minutes, until the topping is golden brown and the apples are tender. Serve with ice cream or whipped cream. Enjoy!

Whisk together the cream, milk, sugar, vanilla and salt. Pour into the ice cream machine and process according to the manufacturer's instructions.

While the ice cream is churning, place 2/3 of the apple crisp on a large cutting board. Roughly chop into small pieces, making sure the apples in particular are no bigger than 1/2" in size. You should have about 2 1/2 cups worth of chopped apple crisp.

When the ice cream has finished churning, transfer it to an airtight freezer container and gently stir in the apple crisp pieces. Quickly make sure the pieces are well distributed without stirring too long and melting the ice cream. Cover and freeze the ice cream for at least two hours before serving. Enjoy!

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