No Churn Apple Butter Ice Cream with Oat Crumble
No Churn Apple Butter Ice Cream with Oat Crumble- This ice cream has the whimsy of summer with the flavors of fall and requires no special machines or equipment to make it.
September 20, 2026 by Nicole Collins
Today, we’re making No Churn Apple Butter Ice Cream with Oat Crumble!
I told you guys we were going to start doing an ice cream of the month, and I sure meant it! I went through and formally put all the ice cream flavors I’ve been dreaming up on paper so I could map out what we’re working with, and we’re set with new ice cream flavors for the next two years! So buckle up, because we actually can’t be stopped!
Unfortunately, I can no longer avoid that fact that fall is here. So, I’m choosing to embrace it. Today’s ice cream has all the whimsy of summer with the flavors of fall. And, I haven’t stopped thinking about this one since I made it. My taste testers all said this was the best ice cream we’ve made so far! (And they’ve had the cookie butter pie ice cream, so that’s really saying something!)
We’re going to start with the oat crumble. There’s a secret ingredient hiding in this crumble, and that’s cookie butter. You can’t really identify or taste it, but it adds the perfect touch of sweet, warm spice to our crumble which pairs perfectly with the warm spices in our ice cream base.
So to a bowl, we need some butter and cookie butter that we’ll melt and mix together. Then, we’ll add some rolled oats (sometimes called old fashioned oats), a little flour, some brown sugar, and a pinch of salt. Mix everything together until it’s all completely combined. Then, spread that mixture out in a single layer onto a baking sheet. It’ll bake for about 15 minutes until it becomes lightly golden. Then, we need to let it cool completely. It will crisp up as it cools, so it will add the perfect crunchy texture to our ice cream.
Once our crumble is cooled, we can work on the base. It starts the same way as all of our other no churn ice creams: with a can of sweetened condensed milk and some freshly whipped cream on standby. We’re going to get that condensed milk into a bowl along with some store bought apple butter, a little splash of vanilla, and some extra apple pie spice to really drive home the flavors in the apple butter. Mix it all until it’s well combined, stir in a little of our fresh whipped cream to lighten up the mix, then gently fold in the rest of the whipped cream until everything is light and fluffy. You guys know what to do at this point!
Now, we layer. We’ll grab our loaf pan, layer in about a third of our ice cream base, top it with a third of our crumble sprinkled on, then sneak in an extra crumbled Biscoff cookie to play with the cookie butter flavor in the crumble. Use a butter knife to gently swirl the crumble into the ice cream, then repeat those layers two more times.
We’re going to cover and freeze our ice cream for at least 6 hours so it can set. Then, it’s time to enjoy! If frozen for longer than 6 hours, let the ice cream sit out for 10-15 mins before serving so it’s a little more scoopable, and it’s time to dig in.
This ice cream is fall in a summer dessert. The apple is sweet. The spices are warm. The crumble is crispy. And the way those oats come alive in the ice cream is like getting a little hint of grandma’s oatmeal cookies wrapped up in there too. This ice cream is creamy, comforting, and oh so flavorful. It’s 100/10!
Ok, everyone. There are a couple different ways we can go for next month’s ice cream flavor, so now is your chance to weigh in. Do we go seasonal with something pumpkin? Do we do something Funfetti for my birthday month? Do we make a candy ice cream with all our Halloween candy? Let me know your thoughts!
In the meantime, I hope you guys enjoy. And, let’s eat!
No Churn Apple Butter Ice Cream with Oat Crumble
Serves: 12 Print
Ingredients:
For the Oat Crumble:
2 tbsp unsalted butter
2 tbsp cookie butter
½ cup rolled oats
¼ cup all purpose flour
¼ cup brown sugar
1/8 tsp salt
For the Apple Butter Ice Cream:
1 can (14 oz) sweetened condensed milk
1 cup apple butter
1 tsp vanilla extract
½ tsp apple pie spice
2 cups heavy cream
3 Biscoff cookies, crushed
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
To a mixing bowl, add butter and cookie butter. Microwave in 30 second intervals until mostly melted. Stir well to combine. Add oats, flour, brown sugar, and salt. Stir well until the mixture is fully combined. Spread into a single layer on prepared baking sheet, and bake for 15-20 mins until lightly golden. Allow to cool completely.
To a large bowl, add condensed milk, apple butter, vanilla, and apple pie spice. Stir well until combined.
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium high speed until stiff peaks have formed (about 2-3 minutes). Alternately, you can whip the cream in a chilled glass bowl with a hand mixer for about 6-7 minutes.
Mix about a cup of whipped cream into the ice cream base mix. Stir to combine and lighten up the mix. Gently fold in the remaining whipped cream until fully incorporated.
Transfer a third of the ice cream base to a 9x5 loaf pan (I like a glass loaf pan with a lid). Crumble and sprinkle a third of the crumble mixture and 1 Biscoff cookie over the surface. Use a butter knife to gently swirl the crumble into the ice cream. Repeat this process two more times until all remaining ingredients have been used. Cover, and transfer to the freezer for at least 6 hours to set.
To serve, remove ice cream from the freezer for 10-15 mins to soften slightly. Scoop, serve, and enjoy!
Recipe notes:
*To fold the whipped cream into the ice cream mix, use a rubber or silicone spatula. Start at the outside of the bowl. Run the spatula around the outside and the bottom of the bowl in a half circle. Then, flip your wrist to bring the bottom that you've scooped up to put it on top. Turn the bowl, and repeat until the whipped cream is fully incorporated. This helps us keep the air in the whipped cream so our ice cream stays smooth and fluffy.
*If you really wanted to get wild, you could sub the cookie butter and Biscoff cookies for peanut butter and nutter butters. Both are equally as delish, though the cookie butter is much more subtle.
*This is the glass loaf pan with a lid that I like.
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