Simple Apple Pie Ice Cream

Hello Lovely,

Have you ever tried to make anything in front of a teenager? They are the most critical creatures on the planet. And yes I said creatures - teenagers are monsters. But I digress. I made this ice cream while on vacation in Miami because I wanted to make something nice for my aunts and cousins. The ingredients were much cheaper at Walmart than I would’ve spent had I made this at home. My 14 year old cousin supervised the entire process. She thought it was so weird that I would actually make ice cream, and not just any ice cream: apple pie ice cream. She couldn’t wrap her mind around how this would work.

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I explained that I was going to start by whipping the heavy cream. When she saw how fluffy the heavy cream became after about 5 minutes in the stand mixer her mind was blown! I told her there was no sugar in this, instead I used sweet milk. I accidentally poured rum extract in thinking it was vanillla extract, but that was a very happy accident. The funny part was running across the street to the conveniece store at 10 in the night for gingersnap cookies. They didn’t have any so I had to get oatmeal cookies, which are just as good, but if you can, get gingersnap. I decided to only use half of the apple pie filling because I didn’t want the ice cream to be too chunky. This ice cream yields about a pint and it is amazing! When we tasted it, my cousin who was a heavy doubter became the biggest believer! Now when you can convert a snarky teen, you know your stuff is good!

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Simple Apple Pie Ice Cream


1 cup gingersnap cookies, coarsely crushed
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon rum extract
Haf of 1 (21-oz) can apple pie filling


  1. Crush cookies. Beat whipping cream and condensed milk with electric mixer until soft peaks form. Add vanilla and ginger; beat until stiff peaks form. Gently stir (fold) in pie filling and one-half cookies.

  2. Pour cream mixture in large loaf pan. Smooth top and sprinkle with remaining one-half cookies. Cover and freeze 6 hours (or overnight) until firm. Serve.

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This dessert is perfect for an after Thanksgiving treat. And since you don’t need an ice cream maker, anyone can make it!