With endless ways to combine the holiday favorites, Thanksgiving leftovers are more often than not the real star of the holiday. Dessert leftovers might get overlooked, but you’ll want to save a few slices of your Thanksgiving pie to make this easy no-churn caramel apple pie ice cream. This fresh, rich ice cream is a simplified alternative to using an ice cream maker. Here are some tips on how to make it:
The ingredients:
Heavy cream and condensed milk work together to create a similar texture to churned ice cream. Heavy cream, unlike whole milk, has more fat content, so when whipped, it holds an airy and creamy texture. Sweetened condensed milk adds the custard-like texture that’s typically achieved with an egg base in churned ice cream. Since condensed milk doesn’t freeze as solidly as heavy cream, this ingredient duo creates a similar texture to ice cream and is easy to scoop straight from the freezer. Whip together until soft peaks form with a teaspoon of apple pie spice mix to create an autumnal base for this no-churn ice cream.
If you can’t find apple pie spice mix, mix together ground cinnamon, ground nutmeg, allspice, and ground cloves for a similar result.
The toppings:
On Thanksgiving, there are usually a few leftover apple pie slices, which is all you need for this recipe. Chop up some large slices of leftover apple pie into small 1/4″ pieces, saving some extra crust crumbles for the top of the ice cream. Add a generous caramel swirl to the mixture, and you’re on your way to satisfying homemade ice cream.
Assembly + storage:
Once the ice cream mixture comes together, layer the ice cream into a standard 9″ x 5″ loaf pan, adding in the ice cream, apple pie topping, and caramel in two layers. Freeze for at least 6 hours or up to overnight, scoop into your favorite bowl, and enjoy!
Made this recipe? Let us know how it went in the comments below!
