Classic Warm Apple Crisp Ice Cream
This easy, no-churn cinnamon ice cream is swirled with a homemade cinnamon apple compote and crunchy oat crumble pieces, tasting exactly like an apple crisp a la mode all in one creamy scoop! Perfect for late summer or early fall cravings, it’s a dessert that combines the best of both seasons in one magical, indulgent treat.
Ingredients
Apple Compote:
- 2 apples, peeled, cored & chopped
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp ginger
- Juice of half a lemon
Ice Cream Base:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ½ tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Crisp Topping:
- ⅓ cup old-fashioned oats
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 3 tbsp unsalted butter melted
- Pinch of salt
Instructions
- Cook the apples: Sauté apples with sugar, cinnamon, ginger, cloves, and lemon juice over medium-low heat until soft and fragrant, about 5 minutes. Set aside to cool completely.
- Make the crisp topping: Combine oats, flour, brown sugar, melted butter, and salt; bake at 350°F (175°C) until golden and crunchy, about 15 minutes. Let cool.
- Whip the ice cream base: Whip heavy cream to soft peaks. Gently fold in sweetened condensed milk, vanilla, cinnamon, and salt.
- Layer & swirl: In a freezer-safe container, layer half the ice cream base, half the apple compote, and half the crisp topping. Gently swirl. Repeat with remaining layers.
- Freeze: Cover tightly and freeze at least 6–8 hours or overnight.
- Serve: Let sit a few minutes at room temperature before scooping for perfect creamy texture. Top with caramel and a sprinkle of sea salt if desired.