*This post may contain affiliate links. Please see my disclosure for more details!*
Easy and delicious no-churn apple crumble ice cream with stewed cinnamon apples, vanilla ice cream and crumble throughout!
Oh hey there June, it’s nice to see you! The first of the summer months, just as the weather is starting to get much warmer, and therefore the absolute perfect time to make a batch of probably the best ice cream that I have ever made in my life, genuinely.
I will honestly say from the beginning that I absolutely devoured this recipe, and I keep on making it again and again. The idea is quite simple, an apple crumble ice cream! But who knew it would be this delicious?!
Whenever I bake with apples I do tend to use cooking apples/bramley apples. I find they are best because of the texture that they create – you don’t want an eating apple that is incredibly soft already as it may turn to mush once you have cooked the apples down somewhat.
You may ask why you have to cook them down, but they slightly softened texture of the apples is what creates some of the magic of this recipe – mixed with the vanilla extract, ground cinnamon and sugar you create the most wonderful flavourful fruit ever.
I peel and chop my apples up to pieces about 1-2cm in size (so you get more chunks per scoop of ice cream!) and then add the chunks to the pan along with the other ingredients. If you DID want to use an eating apple, it’s worth a go – just beware they may be softer in texture and need slightly less cooking time.
The vanilla brings a bit of sweetness and adds to the levels of flavour, and the cinnamon brings an incredible warmth. This is optional however!
Crumble is something that just absolutely goes hand in hand with apples – so adding this to an ice cream mixture just takes thing to an entirely new level.
If you want to make your own crumble mix, it’s so easy!
- 120g plain flour
- 60g caster sugar
- 60g unsalted butter
You need to rub these ingredients together when the butter is cold and cubed and create a crumble mix! It may then feel a bit weird, but you need to bake the crumble mix on it’s own on a tray in the oven so it becomes crunchy and lovely.
You need to line a large tray with parchment paper, and at 180ºfan, bake the crumble mix for 10-15 minutes, moving about frequently so that the crumble mix is evenly baked. If you want to use a ready made crumble mix, that is absolutely fine – just sprinkle it onto the tray and bake the same way!
In the ice cream itself it will soften ever so slightly, but it brings flavour (and crumble is usually fairly soft anyway as its baked with a wetter fruit substance, like the apple!
As this recipe is a no churn ice cream, you would normally be able to use just double cream and condensed milk – and that is literally an ice cream mix! Whisk together until slightly thickened and smooth, and you can freeze. However, this apple crumble ice cream is levelled up slightly.
I decided to stick to the no-churn idea so that its much easier to make for everyone (if you do want to use an ice cream maker though, you can!). As an addition to the cream and condensed milk ingredients, I have used ready made custard.
Using a ready made custard (long-life or fresh both work well!) just absolutely and perfectly made this ice cream go up a notch of heaven in every bite.
Once you have a cooled apple mixture, baked and cooled crumble and ice cream all whisked, you just need to layer the apple crumble ice cream together! I used a 2lb loaf tin as my ice cream container (partly because it looks nice for photos, but also because it perfectly fits), but you can use anything.
I pour some of the ice cream into the tin, add on some apple mix, and crumble, and swirl slightly. Repeat this until you have used all the ingredients.
You then just have to freeze. Because this is a homemade ice cream that is no-churn, you need to remember it can freeze quite solidly, so it’s best to take it out 5-10 minutes before you want to eat it. Or, TOP TIP – add a little vodka to the mix to prevent the over-freezing!
Have fun with this one – because it’s so easy to make. It’s utterly scrumptious and definitely a dessert you should make this summer!
- Bramley apples
- Light brown soft sugar
- Plain flour
- Caster sugar
- Unsalted butter
- Condensed milk
- Double cream
Serve it with apple crumble (there is definitely no such thing), a different dessert, or just on it’s own like I have. I topped mine with a caramel sauce because that combination is just ‘chefs kiss’.
Apple Crumble Ice Cream!
- 500 g bramley apples
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 50 g light brown soft sugar
- 120 g plain flour
- 60 g caster sugar
- 60 g unsalted butter
- 250 ml double cream
- 250 ml custard
- 397 g condensed milk
- Peel and chop the apples into 1-2cm cubes
- Add into a pan with the vanilla, cinnamon and sugar and heat on a low heat until the sugar dissolves.
- Turn the heat up and cook the apples for 4-5 minutes until they have began to soften.
- Pour into a bowl and leave to cool completely.
- Preheat the oven to 200ºc/180ºfan and line a large tray with parchment paper
- Add the flour, sugar and butter into a bowl and rub the ingredients together to form breadcrumbs
- Pour the mixture onto the lined tray, and bake for 10-15 minutes, moving the mixture about frequently to prevent catching and to make sure it bakes evenly. Cool completely.
- Pour the double cream, custard and condensed milk into a large bowl and whisk together until smooth and starting to thicken
- In layers, pour some of the ice cream mix, the apples, and crumble and swirl as you go.
- I top with some of the apples and more crumble mixture
- Freeze for at least 5-6 hours, or until frozen solid.
- This will last for 3+ months in the freezer
- You can swap the apple to pretty much any other fruit that you like in a crumble - just because to not over stew other fruits.
Find my other recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.