Creamy Cinnamon Apple Crisp Ice Cream: A Cozy Twist on a Classic Dessert
Nothing evokes the warmth of autumn quite like the sweet aroma of baked apples, cinnamon, and buttery crumble. Now imagine capturing that comforting flavor in a scoop of velvety, homemade ice cream. Creamy Cinnamon Apple Crisp Ice Cream brings together the best of both worlds — the nostalgic essence of a freshly baked apple crisp and the indulgent creaminess of classic ice cream.
Unlike store-bought varieties that often taste overly sweet or artificial, this homemade version strikes the perfect balance. Each spoonful delivers chunks of cinnamon-coated apples, ribbons of buttery oat crumble, and the luxurious smoothness of creamy vanilla ice cream. Whether you’re cozying up on a chilly evening or craving a cool dessert after a hearty fall meal, this ice cream is a celebration of comfort and flavor.
Ingredients Needed
Below is a breakdown of the ingredients you’ll need for Creamy Cinnamon Apple Crisp Ice Cream, along with their approximate calorie content per serving.
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Heavy cream | 2 cups | 800 kcal |
| Whole milk | 1 cup | 150 kcal |
| Granulated sugar | ¾ cup | 580 kcal |
| Brown sugar | 2 tbsp | 100 kcal |
| Egg yolks | 4 large | 220 kcal |
| Vanilla extract | 1 tsp | 12 kcal |
| Ground cinnamon | 1½ tsp | 10 kcal |
| Apples (peeled, diced) | 2 medium | 190 kcal |
| Butter | 2 tbsp | 200 kcal |
| Rolled oats | ½ cup | 150 kcal |
| All-purpose flour | ¼ cup | 110 kcal |
| Salt | ¼ tsp | 0 kcal |
Step-by-Step Cooking Instructions
1: Prepare the Apple Filling
- In a medium skillet, melt 1 tablespoon of butter over medium heat.
- Add diced apples, brown sugar, and ½ teaspoon of cinnamon.
- Sauté until the apples become soft and lightly caramelized (about 5–7 minutes).
- Remove from heat and let them cool completely.
2: Make the Oat Crisp
- Preheat your oven to 350°F (175°C).
- Combine oats, flour, remaining butter, a pinch of salt, and 1 teaspoon of cinnamon in a bowl.
- Mix with your fingers until the mixture forms coarse crumbs.
- Spread it on a baking sheet and bake for 10–12 minutes, or until golden brown.
- Let the crumble cool and harden slightly before breaking it into small chunks.
3: Create the Ice Cream Base
- In a saucepan, combine milk, cream, and half of the sugar. Heat until the mixture just begins to steam (do not boil).
- In a separate bowl, whisk together egg yolks and the remaining sugar until pale and slightly thickened.
- Slowly pour the warm milk mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in vanilla extract and cinnamon.
4: Chill and Churn
- Cool the custard completely (you can refrigerate it for at least 4 hours or overnight).
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
5: Fold and Freeze
- Gently fold in the caramelized apples and crisp oat crumble.
- Transfer the mixture to a lidded container and freeze for at least 4–6 hours or until firm.
Tips for Customizing the Recipe
- Make it dairy-free: Substitute coconut cream and almond milk for the heavy cream and milk.
- Add crunch: Stir in chopped pecans, walnuts, or candied almonds for extra texture.
- Boost the flavor: Swirl in a ribbon of caramel sauce or maple syrup before freezing.
- Spice it up: Add a pinch of nutmeg or allspice for a deeper fall flavor.
- Shortcut version: Use store-bought vanilla ice cream as your base—just fold in the cooked apples and crumble for a quick dessert fix.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 315 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 95 mg |
| Sodium | 80 mg |
| Fiber | 2 g |
| Sugar | 24 g |
Serving Suggestions
- Serve in waffle cones for a nostalgic ice cream shop vibe.
- Top with warm caramel drizzle or a sprinkle of extra oat crumble.
- Pair it with hot apple cider, pumpkin pie, or freshly baked cookies for a cozy dessert spread.
- For a gourmet twist, serve a scoop over a slice of warm apple pie — double the apple goodness!
Creamy Cinnamon Apple Crisp Ice Cream: A Cozy Twist on a Classic Dessert
8
servings25
minutes25
minutes315
kcalIngredients
Ice Cream Base
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
1 tsp vanilla extract
1½ tsp ground cinnamon
Apple Filling
2 medium apples, peeled & diced
2 tbsp brown sugar
1 tbsp butter
½ tsp cinnamon
Oat Crisp
½ cup rolled oats
¼ cup all-purpose flour
1 tbsp butter (melted)
1 tbsp brown sugar
Pinch of salt
Directions
- Cook the Apples:
- In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook until soft and caramelized (5–7 minutes). Cool completely.
- Bake the Oat Crisp:
- Preheat oven to 350°F (175°C). Mix oats, flour, melted butter, sugar, and salt. Spread on a baking sheet and bake for 10–12 minutes or until golden. Let it cool and break into chunks.
- Make the Ice Cream Base:
- In a saucepan, heat milk, cream, and half of the sugar until steaming. In another bowl, whisk egg yolks with remaining sugar. Gradually whisk in the warm milk mixture, then return to the pan. Cook on low until thickened enough to coat a spoon. Stir in vanilla and cinnamon.
- Chill & Churn:
- Cool completely in the fridge (4+ hours). Churn in an ice cream maker until thick and creamy.
- Combine & Freeze:
- Gently fold in caramelized apples and oat crisp. Transfer to a lidded container and freeze for 4–6 hours, or until firm.
Recipe Video
Notes
- Plan Ahead: Homemade ice cream takes time to chill and set properly, so start preparing the base a day in advance if possible. This allows the flavors of cinnamon and vanilla to deepen beautifully.
Texture Tip: For the creamiest result, don’t skip the custard base—it’s what gives the ice cream its rich, velvety texture.
FAQs
1. Can I make Creamy Cinnamon Apple Crisp Ice Cream without an ice cream maker?
Yes, you can! Prepare the ice cream base as usual, then let it cool completely. Pour the mixture into a freezer-safe container, freeze it for 1 hour, then stir vigorously with a whisk or hand mixer to break up ice crystals. Repeat this process every 30–45 minutes for about 3–4 hours, or until the ice cream is thick and creamy. Finally, fold in the apple and oat crisp mixture before freezing solid.
2. What type of apples work best for this recipe?
Tart, firm apples such as Granny Smith, Honeycrisp, or Braeburn hold their shape well during cooking and balance the sweetness of the ice cream. You can also mix apple varieties for a more complex flavor.
3. Can I use store-bought caramel sauce or apple pie filling?
Definitely! If you’re short on time, using store-bought caramel sauce or apple pie filling is a great shortcut. Just make sure to drain any excess syrup from the pie filling before mixing it into the ice cream to prevent it from becoming watery.
4. How long does homemade apple crisp ice cream last in the freezer?
Homemade ice cream stays fresh for about 2–3 weeks when stored in an airtight container. To prevent ice crystals from forming, place a layer of plastic wrap directly on the surface of the ice cream before sealing the lid.
5. Can I make this ice cream dairy-free or vegan?
Yes! For a dairy-free version, use full-fat coconut milk and coconut cream instead of heavy cream and milk. Replace the butter in the crumble with vegan butter or coconut oil, and swap egg yolks for cornstarch or arrowroot powder as a thickener in the base.
Conclusion
Creamy Cinnamon Apple Crisp Ice Cream is more than just a dessert — it’s a comforting experience wrapped in rich flavors and creamy indulgence. With its blend of spiced apples, buttery crumble, and smooth vanilla base, each bite feels like a warm hug in frozen form. Whether you make it as a special treat for guests or simply to savor a taste of autumn, this ice cream is destined to become a seasonal favorite.
