Full of fall flavors like cinnamon and allspice, this no churn Apple Butter Ice Cream is perfect for when then calendar says “fall” but the outdoor temperatures say “summer 2.0”. It’s also an easy way to add something a little extra to your favorite fall cakes and pies.
I live in the southern US. When the TV commercials start showing people in sweaters, gathered ’round a fireplace, talking about fall and words like “cozy” start getting thrown around…I’m still in a t-shirt, sporting a fresh shellac of mosquito spray, and cranking my A/C down to a tolerable temperature.
So, many “fall desserts” feel out of place to me…when it’s this pumpkin-y, cinnamon-y, something-or-other, and it’s still 90 degrees out. That’s why I played around with this no churn Apple Butter Ice Cream.
I wanted caramel apple flavors, but I don’t like big chunks of stuff in my ice cream (unless it’s brownies). My husband shares this loathing of “chunky ice cream” and LOVES apple butter, so it was an obvious starting point.
Served with a spiced cookie, or scooped atop a slice of your favorite spicy pie or cake, this recipe is sure to be a hit.
Key Ingredients
- Apple Butter – If you’re not familiar with apple butter, allow me to introduce you to your new obsession. Think: apple pie…if apple pie were a spread. It’s thicker than applesauce, sweet like a fruit spread, and full of warming spices like cinnamon, allspice and clove. It’s great on toast, slathered on warm muffins and pumpkin bread, and even dolloped on oatmeal or yogurt.
- Spices – Cinnamon, ginger, and pumpkin pie spice added throughout the ice cream base adds more layers of those warming fall flavors.
- Dulce de Leche – If you’ve seen my Dulce de Leche Ice Cream recipe, you already know – I’d eat dulce de leche off a flip flop. I love the stuff. Thick, rich, creamy, it adds such a luxuriousness to this already delightfully creamy dessert.
The Process
The no churn ice cream base is incredibly easy: whip heavy cream to soft peaks, fold in condensed milk, vanilla, spices and a small amount of apple butter.
Then pour half of the ice cream base mixture into a metal loaf pan (or other freezer-friendly container), and top with more apple butter and a drizzle of dulce de leche.
Then repeat the process, for another layer. Swirl with a skewer, large toothpick, knife… and pop in the freezer!
Apple Butter Ice Cream
Equipment
- Hand Mixer or Stand Mixer
- Large Mixing Bowl
- Metal Loaf Pan (or other freezer-friendly container)
- Can Opener
- Knife, Spoon or Spatula
- Ice Cream Scoop (for serving)
Ingredients
- 2 cups heavy cream
- 1 Tablespoon vanilla extract
- ½ teaspoon apple pie spice or cinnamon
- ¼ teaspoon ginger
- pinch table salt (optional)
- 1 cup prepared apple butter
- 1 14oz can Eagle Brand Sweetened Condensed Milk
- 1 can or squeeze bottle La Lechera Dulce de Leche
Instructions
- Line a metal loaf pan with parchment paper and set aside. (Lining with paper is optional, but it helps protect the pan from getting scratched by the ice cream scoop later. Avoid using a glass or plastic pan for this – see notes).
- Pour two cups cold heavy cream into a large mixing bowl. Beat with a mixer on high until soft peaks begin to form.
- Add vanilla extract and spices, with pinch of salt (if using).
- Using a spatula, fold in sweetened condensed milk and ½ cup of apple butter, mixing gently until everything comes together.
- Pour half of the cream mixture into the prepared loaf pan.
- Top with ¼ cup of apple butter – drop by teaspoonfuls to evenly distribute. Drizzle with roughly ⅛-1/4 cup of dulce de leche.
- Gently pour remaining ice cream base on into the loaf pan. Repeat topping with ¼ cup of apple butter and drizzling with another ⅛-1/4 cup of dulce de leche.
- Using a knife, spoon or spatula, gently swirl the ice cream base and toppings together but do not over mix.
- Place loaf pan in the freezer for 8-12 hours, or overnight, until firm.
- Allow ice cream to set out at room temperature for about 5 minutes, prior to serving.
Notes
Ready to Make Ice Cream Sandwiches?
Try no churn Apple Butter Ice Cream sandwiched between homemade cookies for an extra delicious treat!
Or try a scoop on top of a warm Pumpkin Spice Donut!
