No Churn Apple Crisp Ice Cream

No churn apple crisp ice cream! For those of us that can’t wait for the fall flavors but still holding onto the last days of summer. Such a sweet send off to summer. Creamy sweet cinnamon ice cream swirled with an apple compote and oat crumble. It’s like the perfect crisp à la mode all in one.

Apple Compote

• 2 apples, peeled, cored, and chopped
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ginger
• 1 tsp. nutmeg
• pinch of cloves
• 1/2 lemon juiced

Cinnamon Ice Cream

• 2 cups heavy cream
• 2/3 cup sweetened condensed milk
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• pinch of salt

Oat Crisp Topping

• 1/3 cup old fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 tsp. cinnamon
• 3 tbsp. melted butter

Directions

Starting with the apple compote, in a medium sauce pan add the apples, sugar, spices and lemon juice. Place over medium heat and cook for about 5-7 minutes. Just until the apples start to get tender and release their juices. Spoon the apples out of the liquid and set aside to cool. Reserve the liquid and place back on the stove to reduce for a couple minutes. Just until it coats the back of the spoon. Then remove from heat and let cool.

For the crisp, preheat the oven to 350 degrees. In a medium bowl add the oats, flour, brown sugar, cinnamon and butter. Mix it all together until combined, place onto a baking pan and bake for about 12-15 minutes. Let cool completely.

Then for the ice cream base, in a large bowl whip the heavy cream with an electric mixer until soft peaks start to form. Pour in the condensed milk, cinnamon and vanilla. Gently fold it all together until combined.

In a loaf pan pour half the ice cream into the bottom, then layer some of the cooled apple compote, reduce apple syrup, and crisp. Swirl it together. Then repeat with the second layer, ice cream, apples, syrup, crisp. Place plastic wrap directly over the ice cream and place in the freezer for about 6-8 hours or overnight.

Scoop and serve, let it sit at room temperature a couple minutes before serving for the perfect creamy texture. Top with any remaining crisp or caramel and sea salt if you wish.