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If you need a break from all of the pumpkin spice treats this Fall, this is a delicious alternative. Apple Cider Ice Cream is an easy, no-churn recipe full of Fall flavors with cinnamon and hints of apple cider. Made with only 5 ingredients, and it’s ready to go in the freezer in just 10 minutes.
What ingredients do I need for no churn Apple Cider Ice Cream?
Heavy whipping cream – You’ll want the heavy whipping cream to be cold so it’s easier and faster to whip up.
Ground cinnamon – Complements the apple cider and enhances the Fall flavor.
Vanilla extract – I used imitation vanilla extract.
Sweetened condensed milk – Sweetens the ice cream and helps thicken the texture. Make sure you buy “condensed milk” and not “evaporated milk.” They are usually right next to each other on the baking aisle.
Apple cider – I found store-brand apple cider at Target. During the Fall, cider is usually found in the produce department, on seasonal displays in the aisle, or on aisle end-caps. The rest of the year, cider can be found on the juice aisle.
For ingredient measurements for Apple Cider Ice Cream, jump to the recipe card below.
What equipment do I need to make no-churn ice cream?
Large mixing bowl
Electric mixer or a stand mixer with a whisk attachment. I like my KitchenAid hand mixer.
9×5 loaf pan or dish – I love USA Pans.
Plastic wrap
How do I make Apple Cider Ice Cream?
Add the heavy cream, vanilla, and cinnamon in a large mixing bowl. Using an electric hand mixer, beat the cream into stiff peaks. This should take about 5 minutes.
Once your cream has reached stiff peaks, pour in the sweetened condensed milk and apple cider. Fold the ingredients together until smooth and combined.
Pour the ice cream into a 9×5 inch loaf pan and cover it tightly with plastic wrap. Place the ice cream in the freezer for at least 6 hours or until it is set.
Scoop, serve, and enjoy!
How long can I store apple cider ice cream?
You can store this ice cream in the freezer for up to 2 months. You’ll want to cover the ice cream with plastic wrap tightly touching the top of the ice cream to prevent freezer burn.
Are there any substitutes or add-ins I can put in the Apple Cider Ice Cream?
You’ll want to stick to the ingredients listed to have the best outcome in terms of flavor and texture.
Try adding a layer of graham cracker crumbs or caramel in the middle of the ice cream for an extra something special. You can also drizzle some caramel sauce or syrup on top.
No Churn Apple Cider Ice Cream
Equipment
- 1 Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment. I like my KitchenAid hand mixer.
- 1 (9×5) loaf pan I love USA Pans.
- Plastic wrap
Ingredients
- 2 cups heavy whipping cream cold
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- ½ cup apple cider
Instructions
- Add the heavy cream, vanilla, and cinnamon in a large mixing bowl. Using an electric hand mixer, beat the cream into stiff peaks. This should take about 5 minutes.
- Once your cream has reached stiff peaks, pour in the sweetened condensed milk and apple cider. Fold the ingredients together until smooth and combined.
- Pour the ice cream into a 9×5 inch loaf pan and cover it tightly with plastic wrap. Place the ice cream in the freezer for at least 6 hours or until it is set.
- Scoop, serve, and enjoy!
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