No Churn Apple Pie Ice Cream

Nicole Collins
a few seconds ago
4 min read

No Churn Apple Pie Ice Cream- No fancy equipment required to turn apple pie a la mode into a frozen holiday treat.

November 24, 2025 by Nicole Collins

Today, we’re No Churn Apple Pie Ice Cream!

You guys should be pros at making no churn ice cream by now. We’ve made so many flavors, especially this past year. For this recipe, we’re turning apple pie a la mode into an efficient dessert by mixing the apple pie right into the ice cream. We’re already serving apple pie with ice cream, so why not in it? It’s so yummy!

This no churn ice cream starts the same way as the rest. We’re going to add a can of sweetened condensed milk to a large bowl as our base. To flavor this ice cream, we’re going to add some vanilla bean paste, some apple pie spice, and a tiny pinch of salt to balance out the sweetness. You guys know I love using vanilla bean paste in dessert recipes, because I love the beauty the little vanilla specks add to the aesthetic. You can use extract if you really need to, but I really really recommend making the extra little splurge for the vanilla paste.

We’ll whisk the condensed milk mixture until everything is combined, then set it aside while we whip our cream. It’s as simple as adding a pint of heavy cream to a stand mixer, and letting it rip for a minute or two until stiff peaks form. That’s it! If you don’t have a stand mixer, you can absolutely whip the cream with a hand mixer. It will just take you about double the time.

To lighten up the condensed milk mixture, we’re going to mix in about a cup of our whipped cream. For the first addition of the whipped cream, it’s ok to mix it in regularly. No need to be delicate, as we’re just fluffing up the condensed milk so it’s not so heavy that it deflates the rest of our whipped cream. After that first mix, we’ll gently fold in the rest of the whipped cream just until everything is mixed. We want to use a lighter hand while we mix in the rest of our whipped cream, because we want to protect all the fluffy air we just beat into it.

After our base is mixed, we can add the apple pie. We’re going to use store bought mini pies to make life nice and simple. I like the mini pies from the Walmart bakery, so that’s what I used. I also like the minis because the crust to filling ratio is heavier on the crust, so we get nice texture added to our ice cream. We’ll dice up a couple pies, fold it into the ice cream mixture, then transfer the whole thing to a loaf pan that we can cover and freeze while the ice cream sets.

The ice cream needs at least 6 hours to be fully set, but it will continue to harden the longer it’s in the freezer. I typically let the ice cream sit at room temp for about 15 mins before serving to make it easier to scoop. Then when you’re ready, it’s time to dig it.

This ice cream is magical on its own. The pie crust pieces, the apple pie chunks, the warm spices in the apple pie spice…it’s perfection, as is. But, I like to make little cookie sundaes with this ice cream by topping a snickerdoodle cookie with a scoop of ice cream then drizzling it with some sea salt caramel. Mmmm, it’s so whimisical and delish!

Ok, everyone. That’s it for Thanksgiving! Which recipe was your favorite from this year’s menu?

And can you believe we’re jumping right into our 12 Days of series in just a week? Time is flying!

I hope you all have a Happy Thanksgiving. And please remember to tag me on social media to show me what you’ve recreated!

I hope you guys enjoy! And, let’s eat!

No Churn Apple Pie Ice Cream

Serves: 12 Print

Ingredients:

1 can (14 oz) sweetened condensed milk
2 tsp vanilla bean paste
½ tsp apple pie spice
Salt, to taste
2 cups heavy cream
3 mini apple pies, diced (I use Walmart mini pies)

Directions:

In a large mixing bowl, whisk condensed milk, vanilla bean paste, apple pie spice, and a pinch of salt until fully combined and smooth. Set aside.
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium high speed until stiff peaks form (about 1 ½- 2 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 condensed milk mix. Stir to combine and lighten up the mix. Gently fold in the remaining whipped cream until it is fully incorporated. Add the diced pies, and gently fold in until fully combined.
Transfer ice cream mix to a 9x5 freezer safe loaf pan. Cover, and freeze for 6 hours.
If freezing longer than 6 hours, thaw on the counter for 15 mins before serving. Enjoy!

Recipe notes:

*I love to serve this in little cookie sundaes. I put a scoop of ice cream on a store bought snickerdoodle, then drizzle it with sea salt caramel. So good! It’s also phenomenal with a drizzle of peanut butter, too. And, of course, it’s delish all on its own.