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  • Writer's pictureJames Howe

Homemade Apple Pie with No-Churn Ice Cream

Today, we're going to explore the harmonious combination of a classic British dessert – apple pie – with a modern twist – no-churn ice cream. Get ready to tantalise your taste buds with the sweet and creamy goodness of this homemade treat.

Private chef cardiff

Apple pie with no churn ice cream


6 medium-sized cooking apples (about 750g), peeled, cored, and sliced

200g granulated sugar

2tbsp plain flour

1tsp ground cinnamon

1/2tsp ground nutmeg

2tbsp butter

Pinch of salt

250g plain flour

125g butter, cubed

4-5tbsp cold water

300ml double cream

200g sweetened condensed milk

1tsp vanilla extract

1/2tsp ground cinnamon

1/4tsp ground nutmeg


  1. In a large bowl, combine the plain flour and a pinch of salt.

  2. Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

  3. Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.

  4. Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes before using.

  5. In a separate bowl, whip the double cream until stiff peaks form.

  6. Gently fold in the sweetened condensed milk, vanilla extract, cinnamon, and nutmeg until well combined.

  7. Transfer the ice cream mixture into a lidded container, smoothing the top.

  8. Place it in the freezer for at least 4 hours or until the ice cream is firm.

  9. Preheat your oven to 180°C and grease a 9-inch pie dish.

  10. In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and a pinch of salt. Mix well to coat the apples evenly.

  11. Roll out the shortcrust pastry and line the greased pie dish with it, trimming any excess pastry hanging over the edges.

  12. Pour the apple mixture into the pastry-lined dish, dotting the top with small pieces of butter.

  13. Cover the apples with a pastry lid, crimping the edges to seal the pie. Cut a few small slits in the top pastry to allow steam to escape.

  14. Bake in the preheated oven for 45-50 minutes or until the pastry is golden brown and the filling is bubbling.

  15. Allow the pie to cool for at least 20 minutes before serving.

  16. Slice a generous piece of the warm apple pie and serve it alongside a scoop of the no-churn ice cream. The warm, spiced apple pie pairs perfectly with the creamy, cool ice cream. Enjoy your delightful homemade dessert!


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