Apple Crisp Ice Cream

This apple crisp ice cream is a bourbon brown sugar ice cream base with bits of oatmeal cookie crumble and tart apple pie swirled in.


For the brown sugar cream cheese ice cream, from “Homemade Decadence” by Joy Wilson

For the oatmeal cookie crumbs

For the apple crisp bits


To prepare the ice cream base

  1. Combine the cream cheese, brown sugar, and salt in a stand mixer. Once combined, add the half-and-half and bourbon. Blend on high speed until smooth.
  2. Transfer ice cream mixture to an ice cream maker and churn according to the manufacturer’s instructions.

To prepare the oatmeal cookie crumble

  1. Preheat oven to 350 degrees.
  2. Crumble cookies in a food processor until they are small crumbs. Add brown sugar, butter, and salt and pulse until well combined.
  3. Bake on a lined cookie sheet for 12 minutes. Allow to cool at room temperature prior to use.

To prepare the apple crisp bits

  1. Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, for approximately 12 minutes, or until filling is bubbling and thick.
  2. Allow to cool in fridge prior to use.

Finally, to assemble the ice cream

  1. In an ice cream container (I use a ceramic loaf pan measuring 8 1/2″ x 4 1/2″), layer 1/4 of total ice cream mixture, 1/4 of crumbs, and 1/4 of apple pie filling. Repeat this process 3 more times.
  2. Drag a knife through the loaf pan 6-7 times to create a swirl of all of the ingredients. Smooth out the top.
  3. Place in freezer to firm up for at least four hours. This ice cream will keep up to 1 week.