No-Churn Cinnamon Apple Ice Cream

We’re currently in a weird season between summer and fall. Falmer, if you will. It’s chilly in the mornings and warm in the afternoons. I have no idea how to dress and my air conditioner is never at the right temperature. I have, however, figured out the perfect dessert for this season: No-Churn Cinnamon Apple Ice Cream. You get the summery ice cream along with the warm cinnamon apple flavors of fall.

This was my first time making no-churn ice cream and it honestly came out so much better than I thought it would. It is thick and creamy just like normal ice, but even better because it doesn’t take any fancy equipment.

The ice cream is lightly flavored with cinnamon and packed full of tart apples. Pair it with a crispy waffle cone and it’s the texture trifecta. This No-Churn Cinnamon Apple Ice Cream stays pretty soft, so it’s always the perfect scooping texture!

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For in-depth “whys” and “howtos”, skip to the end of this post!

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No-Churn Cookie Dough Ice Cream

Thick and creamy vanilla ice cream packed with cookie dough pieces.

Prep Time30 mins

Cook Time7 mins

Resting Time5 hrs

Total Time5 hrs 37 mins

Course: Dessert

Keyword: cookie dough, edible cookie dough, ice cream, no churn

Ingredients

For Ice Cream:

• 14 ounce can sweetened condensed milk
• 2 teaspoons vanilla extract
• pinch of salt
• 2 cups heavy cream cold

For Cookie Dough:

• 1/2 stick (57 grams) unsalted butter softened
• 1/4 cup (53 grams) brown sugar
• 2 1/2 tablespoons (31 grams) granulated sugar
• 1/2 teaspoon vanilla extract
• 2/3 cup (82 grams) all-purpose flour
• pinch of salt
• 1/2 tablespoon milk

Instructions

For Ice Cream:

• Line a 9-inch cake pan with parchment paper and place in the freezer.
• In a large bowl whisk together the sweetened condensed milk, vanilla, and salt. Set aside.
• In a medium bowl or in the bowl of a stand mixer, beat the heavy cream until stiff peaks form.
• Fold about 1/4 of the whipped cream into the milk mixture. Then fold in the rest of the whipped cream.
• Pour into the cold pan and freeze while you make the cookie dough.

For Cookie Dough:

• Preheat oven to 350 degrees (F).
• Spread the flour into an even layer on a clean baking sheet. Bake the flour for 7 minutes.
• Remove from oven and allow to cool.
• In a medium bowl combine the softened butter and both types of sugar. Beat with a hand mixer until fully combined and fluffy.
• Add the vanilla and mix until combined.
• Add the flour and salt and mix until just combined.
• Add the milk and combine. You may need to add more milk if your dough is dry.
• Break the cookie up into little chunks.
• Remove the ice cream from the freezer, add the chunks of cookie dough to the ice cream and use a knife to swirl the cookie dough into the ice cream.
• Return to the freezer and allow it to cool for a total of about 5 hours or until the ice cream is firm enough to scoop.

No-Churn Cinnamon Apple Ice Cream

1. Line a 9-inch cake pan with parchment paper and place in the freezer.
2. In a large bowl whisk together the sweetened condensed milk, vanilla, salt, and cinnamon. Set aside.
3. In a medium bowl with a hand mixer (I used this one) or in the bowl of a stand mixer, beat the cold heavy cream until stiff peaks form. Having the cream cold will help it to whip up much easier.
4. Fold about 1/4 of the whipped cream into the milk mixture. This will lighten up the milk mixture and help it fold easier into the rest of the whipped cream. Then fold in the rest of the whipped cream.
5. Pour into the cold pan and freeze while you make the cinnamon apples.
6. In a small skillet (I used this one) combine the finely diced apples (I used Granny Smith apples), butter, salt, cinnamon, and brown sugar.
7. Cook for about 5 minutes or until the butter is melted and the sauce starts to thicken. Remove from heat and allow to cool.
8. When the apple mixture is cooled, remove the ice cream from the freezer. Pour the apples on top of the ice cream and use a knife to swirl the apples into the ice cream. Make sure they are evenly distributed.
9. Return the ice cream to the freezer and cool for a total of about 5 hours or until the ice cream is firm enough to scoop.

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