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I’m such a huge fan of apple desserts. Earlier this year I shared a recipe for delicious apple dumplings which has become one of my favourite desserts…ever. I think this all started in my early childhood when apple pie was an absolute staple in our home. We had (and still have) a small orchard in our front yard growing up and collecting apples to make pie was a daily fall activity.
I have made no churn homemade ice cream many times in the past and have shared a few takes on it here before like our Peach ice cream or, everyone’s favourite, mini egg ice cream (seriously drool!). I wanted to try a fall flavour combo with a no churn ice cream recipe and, as an apple pie lover, apple pie ice cream was just the perfect fit. You will be surprised, Friends. This no churn ice cream tastes and smells JUST like apple pie and when you top it with a little bit of oatmeal crumble, THAT is the icing on the cake!
Homemade no churn ice cream with the sweet flavours of cinnamon and apple - perfect for the fall and Thanksgiving!
In a bowl, combine your condensed milk, unsweetened apple sauce, apple cider, vanilla extract, and cinnamon.
In a second bowl, pour the entire carton of whipping cream. Using a hand mixer, whip the cream on high until it forms a stiff whipped cream. The measure of completeness that you should be looking for is the 'stiff peaks' when you remove the mixer from the bowl.
Add the whipped cream into the bowl of other ingredients and use a spatula to gently combine all of the ingredients.
Pour your mixture into a loaf pan - I find 5x9 to be the perfect size. Cover the top with foil or plastic wrap and place in the freezer to harden. I find this usually takes around 6 hours until it is ready to enjoy!
If you want to take this apple pie ice cream a step further (I did, and I suggest you do too!), top it with oatmeal crumble to turn this into the tastiest apple crumble. I’m excited to make this for my family at our next weekend get together!
Sprinkling this oatmeal crumble on the apple pie ice cream will take this dessert to the next level!
Heat oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, combine the rolled oats and maple syrup until the oats are completely covered.
Lay the oats on the lined tray and bake in the oven for 15-20 minutes until golden on the top and bottom.
Allow the oat topping to cool and sprinkle over your portioned ice cream!
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