Recipe: Apple Pie Ice Cream

Recipe: Apple Pie Ice Cream

I’m so thrilled to welcome back Alison from The Sprouting Seed to share another fantastic recipe (You can find her other awesome recipe she shared here). You guys know how much I love ice cream… and Fall. This is a perfect combination of both. Enjoy it, and then go say “hi” to Alison on her blog!

Autumn in Texas can be a funny thing.

A cool, crisp breeze is nowhere to be felt. Chilly, grey days are nowhere to be seen.
That’s because autumn in Texas isn’t what autumn looks like in other places. In
Texas, autumn still means balmy and 90 F most days and more sunshine than the
day is long.

We like to hold onto summer here in Texas. We can’t seem to let it go.

Though my homemade Pumpkin Spiced Latte and Pumpkin Pie Baked Oatmeal have helped to ring in the new season, I’ve also craved the sweet, cold treats of summer. That’s why I’ve made this Apple Pie Ice Cream. Apple pie is as good as autumn itself and yet enjoying it as an ice cream makes summer linger a bit longer.

I hope you enjoy this blending of seasons in my homemade Apple Pie Ice Cream. It calls for six egg yolks, so be sure to check out my guide on the healthiest eggs to buy. Also, check out my list of fourteen different ways to use leftover eggwhites. Enjoy!

Apple Pie Ice Cream!? Um, yes.

Enjoy!

 

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About the author

Allison Jordan blogs at The Sprouting Seed. She’s a nutritionist with a B.S. in Nutritional Science and a full-time mom. Allison got her start as a nutritionist and breastfeeding counselor at WIC. This was before she moved half way across the world to live in Central Europe, where she learned about real food, vibrant health, and traditional methods of preparation. Allison has found a way to make friends with little old ladies around the world and loves to share their time-tested secrets of life. Connect with Allison on her blog, Facebook, Pinterest, Twitter.

View all articles by Allison Jordan

9 comments

    1. Allison Jordan

      I’ve never tried it with coconut milk, but it would be worth a shot! I would just sub the coconut milk for both the cow’s milk and cream. I’d love to hear how it turns out!

      1. Angela @ Number Today

        I made this today replacing the milk and cream with homemade Coconut Milk but I also added some Cocoa Butter for creamy-ness. During step 1 I melted 1/4 cup of Cocoa Butter first and reduced the cream measurement by 1/4 cup to 3/4 cup. All the other milk and cream measurements I substituted Coconut Milk measure to equal measure. It turned out great! Thank you for sharing your recipe!

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