As the weather starts to chill and the air grows crisp with the scent of fall, there's no better way to embrace the season than with a homemade treat. Sarah from Friendly City Foodie has crafted a delightful no-churn apple ice cream recipe featuring our sweet Gala apples. This recipe offers a perfect blend of creamy and sweet flavors that capture the essence of fall in every bite. Whether you're preparing for a gathering or simply want a comforting dessert at home, this treat is sure to impress.
No-churn ice cream is a fantastic option for homemade dessert lovers who don't own an ice cream maker. It delivers a rich, smooth texture without the need for constant churning or long waits. This recipe makes it easy to create a batch of creamy apple ice cream, showcasing the fresh, crisp flavors of seasonal apples.
Though apple ice cream might seem unconventional, its combination of sweet apples and a hint of cinnamon offers a flavor profile that's both nostalgic and surprising. It’s a delicious way to enhance your dessert repertoire while celebrating autumn’s star ingredient.
Whether you're hosting a dinner party or simply treating yourself, this no-churn apple ice cream is sure to be a hit. It’s quick, easy, and requires minimal effort, making it perfect for busy days. With just a few ingredients, you’ll enjoy a homemade dessert that outshines anything store-bought.
Baked Apple Ingredients:
- 2-3 medium Gala apples
- Sprinkle of sugar and cinnamon
Cooking Instructions:
- Preheat oven to 350
- Core and slice the apples into ¼ inch wedges
- Spread on a baking sheet and sprinkle with sugar and cinnamon
- Bake until apples are tender (about 30 mins)
The Crisp Ingredients:
- 2 cup all purpose flour
- 1 cup sugar
- 4 tablespoons brown sugar
- 1 ½ cups toasted pecans
- 12 tablespoons softened unsalted butter
- ½ teaspoon salt
Cooking Instructions:
- Preheat oven to 350
- Cream butter and sugar in stand mixer, add flour, pecans, and salt.
- Spread onto baking sheet and bake 30 minutes, until roasty, golden, and crisp.
Ice Cream Ingredients:
- 2 cups whole milk
- 2 cups heavy cream
- 3 oz softened cream cheese
- ⅛ teaspoon sea salt
- ⅔ cup sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 one gallon freezer bags
- 2 two gallon freezer bags
When using ice and salt bag:
- 1 cup of coarse salt (rock salt if you have it)
- Enough ice to surround the smaller ice cream bag
Instructions:
- In a stand mixer, add the salt and cream cheese and whip until smooth
- While whipping at medium speed, gradually add the milk and heavy cream until smooth. Add remaining ingredients and whip until fully integrated.
- Pour everything into a gallon sized freezer bag, seal, double bag, and submerge in ice bath until very cold (~30 min).
- Fill a jumbo freezer bag (2 gallons or more) with ice and salt. Put the double bagged ice cream bag into jumbo bag. Double bag jumbo bag. The ice and salt can puncture the bags, so it’s better to be safe than sorry!
- Shake and knead the bag for about 10 minutes, until ice cream inside has thickened. You know it’s ready when you press on the ice cream bag until your two fingers touch and the ice cream doesn’t refill the spot.
- Fill a large bowl with ice and nestle a medium bowl until it’s surrounded by ice. Cut off a large part of the corner of the ice cream bag and squeeze thickened ice cream into bowl. Fold in apples and crisp until blended to your preference.
