Apple Pie Ice Cream

Dive into fall with this creamy Apple Pie Ice Cream, packed with crunchy Golden Oreos and spiced apple pie filling. The dessert mash-up you never knew you needed.

apple pie pice cream in metal tin

❤️ Why you’ll love this recipe

  • Ultimate Comfort: It’s the fusion of classic apple pie and creamy ice cream, a match made in heaven.
  • Quick & Easy: Spend less time in the kitchen and more time enjoying with a total cook and prep time of just 30 minutes. Remember, it’s the chilling that takes a while!
  • Flexible: Already have a go-to vanilla ice cream base? No problem! Feel free to sub it in.
  • Every Bite’s a Delight: The addition of Golden Oreos ensures there’s a lovely crunch in every spoonful.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on marble counter.

You’ll need the following for this fall ice cream:

  • Whole milk
  • Heavy cream
  • Granulated sugar
  • Egg yolks
  • Ground cinnamon
  • Salt
  • Golden Oreos
  • Apple pie filling


Step One: start custard base

milk, cream, and sugar in saucepan.

Get your milk, cream, and a portion of your sugar into a saucepan. We’re aiming for a warm and steamy mix, so keep an eye on it.

While that’s warming, beat those yolks and the rest of the sugar until you get a nice, light yellow hue. You’ll see the change – it’s pretty cool.

Step Two: temper and heat

saucepan with vanilla cinnamon ice cream custard.

This is where things get interesting. Pour half of the warm milk mix into the eggs. Then, it all goes back into the saucepan. This is the magic moment when everything becomes one.

With all the goodness in your saucepan, heat and keep stirring. What we want is a lovely custard consistency. Remember, no boiling!

Step three: strain and chill

straining ice cream custard into small bowl.

Once you’ve strained your mix using a cheesecloth or strainer, pop it in the fridge. We want it super cold.

Step Four: churn

ice cream custard during churning process.

Now, pour that chilled custard into an ice cream maker.

Step Five: mix ins

ice cream maker with apple pie filling being mixed in.

Once you’re at a soft serve consistency, it’s time to introduce your crushed Golden Oreos and pie filling.

Step six: freeze until firm

ice cream before freezing.

After following all the steps, scoop your ice cream into a loaf pan and cover with plastic wrap. Pop it in the freezer for around 30 minutes, so you get that perfectly swirled look without everything melting.

🥫 Storage instructions

Homemade ice cream is best enjoyed within a week. Keep it with plastic wrap tightly pressed on top.

👩🏻‍🍳 Expert tips

  • Always check your ice cream maker’s instructions. Some require the insert to be frozen a day in advance.
  • Don’t rush the chilling process; it ensures your ice cream is ultra-smooth.
  • Feel free to use another cookie! The Oreos add a delightful crunch and blend perfectly with the apple filling but gingersnaps are very good as well.
  • If you don’t have cheesecloth, a fine strainer will do the job just fine.

📘 more fun ice cream recipes

🍽 Serve it with

scoop of apple pie ice cream.

📖 Here’s the recipe

close up view of cinnamon ice cream with apple pieces.

Apple Pie Ice Cream

Sweet and creamy cinnamon ice cream with sweet apple filling swirled throughout. The best fall ice cream.
Prep Time 25 minutes
Cook Time 5 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Serving Size 8 servings


  • ice cream maker


  • cups whole milk
  • cups heavy cream
  • ¾ cup granulated sugar
  • 4 egg yolks
  • ½ teaspoon ground cinnamon
  • pinch salt
  • 15 Golden Oreos
  • cup apple pie filling


  • Heat the milk and cream. Heat the milk, cream, 1/2 cup of sugar, and vanilla bean in a saucepan over medium heat, until warm and steaming, or about 170 degrees.
  • Beat the eggs and remaining sugar. Meanwhile, beat the egg yolks and remaining 1/4 cup of sugar until light yellow in color and well combined. They will noticeably change color when mixed enough. (A hand mixer on low will work well.)
  • Temper. Temper the eggs by adding half of the warm milk mixture, a half cup at a time. Then add the egg mixture back into the saucepan with the rest of the milk and cream.
  • Heat. Heat the saucepan, which now contains all of the milk, cream, sugar, and eggs, over medium heat, stirring constantly, until it reaches 185 degrees. The custard is ready when it has thickened enough to coat the back of a spoon. Do not boil. Once off the heat, add a pinch of salt and the cinnamon.
  • Strain. Hold cheesecloth or a strainer over a bowl to strain the custard. Immediately place the custard into in the refrigerator to chill. Chill for 4-24 hours, until very cold.
  • Freeze and add Golden Oreos and pie filling. Add custard to an ice cream maker and churn, following manufacturer's instructions. When it has reached the consistency of soft serve ice cream, add the Golden Oreos, slightly crushing them as you go. Add the pie filling and let machine run for a minute or so until everything is just mixed. Scoop into loaf pan, cover with plastic wrap, and freeze about 30 minutes so you can add the swirls without it all melting together.


Feel free to substitute your favorite vanilla ice cream base! 
Be sure to check your ice cream machine’s instructions before beginning: many have a freezer insert that needs to be frozen at least 24 hours before churning.
Apple Pie Ice Cream

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