Make the most of apple season with this Cinnamon Bourbon Apple Ice Cream! It's a surefire way to bring your taste buds all the warm seasonal flavors and is surely one of the most delicious homemade ice cream recipes to enjoy in the Autumn or Winter months.
The key to a good apple ice cream recipe with apple flavor is to use an extra secret special ingredient - quince. There is something about quince that brings out the natural flavor of apples and really intensifies it. Therefore, there's no artificial flavoring in this apple ice cream; it's all-natural. And it really tastes of apple. Read on to discover why it's become one of my new favorite desserts.
Why you'll love this easy apple ice cream recipe
- It's tasty: This cinnamon bourbon apple ice cream is really packed with apple cinnamon flavor from real apples. And the spiced bourbon syrup gives it this delicious kick.
- It's simple: I'm a huge fan of no-churn ice cream; it just saves so much time (and space on the counter!), and it means you can knock one up really quickly to use as a standalone dessert or serve alongside something else.
- It's versatile: I like to serve this cinnamon bourbon apple ice cream with other apple desserts like these beautiful apple tartlets.
The ingredients for no-churn ice cream are very simple. There isn't any need to make a custard base with egg yolks and sugar like a traditional ice cream recipe. Instead, we get what we need from sweetened condensed milk and cream.
- Cooking apples: As we make a homemade apple puree for this apple ice cream, you will need to use a variety of cooking apples that will break down to mush as you cook them, like Braeburn apples, Pink Lady apples, Granny Smith apples, Honeycrisp apples, or Bramley apples. Alternatively, you can use store-bought apple puree, but be sure to use a high-quality brand that isn't too watery.
- Quince jelly: If, like me, you have a quince tree in the garden or can buy them at the grocery store, you can add quince to your apples and make an apple and quince puree. But in this cinnamon bourbon apple ice cream recipe, I use quince jelly as it is much easier to get hold of for most people.
- Bourbon: You can use whichever brand of bourbon you like. If you're running low, a Tenessee whiskey will be fine, or another type of whiskey.
- Brown sugar: We boil the bourbon with sugar to create a thick, spiced bourbon syrup that ribbons into the apple cinnamon ice cream. It is seriously decadent.
- Cinnamon: The warmest, most delicious cinnamon flavor cuts through every bite of this ice cream without being overpowering. It is truly scrumptious.
- Sweetened condensed milk: Sweetened condensed milk is milk that has had its water removed and sugar added. So, in one swoop, it knocks out the need for a custard and for an ice cream maker. It's the hero of no-churn ice cream. Do not substitute for evaporated milk.
- Cream: Buy cream that has at least 36% fat content. If you are in the USA, use heavy cream. Elsewhere (like here in the UK), use double cream.
See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make cinnamon bourbon apple ice cream with no ice cream machine.Jump to Recipe
How to make apple puree
- Peel and core the fresh apples.
- Slice apples into small pieces and place in a heavy bottom saucepan over medium-low heat.
- Cook the apples until they begin to break down, stirring occasionally to stop them from burning.
- Use a fork or potato masher to mash the apples into a puree (or blitz in a food processor) and leave them to cool back down to room temperature.
How to make spiced bourbon syrup
- Measure the sugar, bourbon, and cinnamon into a saucepan.
- Heat the cinnamon, bourbon, and sugar over low heat and stir to allow the sugar to melt into the bourbon. Once this happens, stop stirring and bring the solution to a simmer.
- Cook bourbon syrup over medium heat until it has reduced down by two-thirds. Leave to cool completely (it will thicken as it cools).
How to make cinnamon bourbon ice cream
Whip cream using an electric hand whisk or stove top mixer (whisk attachment) until it is thickened but not stiff.
Mix the sweetened condensed milk into the whipped cream, along with half of the apple puree and the quince jelly.
Pour the ice cream mixture into a freezer-proof container, and add blobs of the apple puree and the bourbon syrup on top of the ice cream.
Swirl the puree and bourbon syrup into the ice cream using a skewer or chopstick, cover, and freeze for at least 6 hours.
Take the cinnamon bourbon apple ice cream out of the freezer 15 minutes before serving, and use an ice cream scoop dipped in hot water. Due to the apple puree content, this no-churn ice cream freezes a bit firmer than normal, so it needs a bit of extra time to soften up.
The key to no-churn ice cream is low water content, as this is what crystalizes upon freezing and makes it rock solid. That's why a classic ice cream recipe will need to be churned as it freezes to prevent crystals from forming in the water it contains. No-churn ice cream utilizes the low water content in sweetened condensed milk, but the other ingredients do play a part. It is important to use a cream that has a high fat content (at least 36%) and apple puree that is not too watery. I love no churn ice cream recipes and really enjoy making new flavors. Because even though I'm a trained chef, I'll still take a shortcut!
Also, pay attention to the kind of apples you use. Trying to make apple puree out of eating apples will take you a while.
Wine pairing for apple ice cream
The warm and autumnal flavors in this easy apple ice cream recipe will taste delicious with a dry marsala, which is a dessert wine from Sicily. It has vanilla, brown sugar, and nutty notes which I think would pair perfectly with this apple dessert in winter months.
- Sauce - drizzle caramel sauce (or more of the bourbon syrup) over the ice cream before serving.
- Nuts - I think some chopped pecans or toasted flaked almonds would taste delicious sprinkled over this cinnamon bourbon apple ice cream or even stirred through it before freezing.
- Poached pears - this ice cream would taste great alongside some other seasonal fruits.
- Apple desserts - Similarly, other apple dessert recipes, like a slice of hot apple pie, would be the perfect pairing for this cinnamon apple ice cream.
I always recommend weighing ingredients using a digital scale.
You will need one or two saucepans to make the apple puree and bourbon syrup. Then, an electric hand whisk and spatula to mix with, and a large mixing bowl to whip the cream and combine all the ingredients.
I normally use either a loaf pan, Tupperware, or a (clean) used ice cream carton to make ice cream in. As long as it's an air-tight container, it will work. This recipe quantity uses an ice cream container with 1.5 pints or 900ml capacity.
Store the cinnamon bourbon apple ice cream in an airtight container (freezer safe) and use each batch of ice cream within one month.
If you have leftover apple puree, use it for apple filling for apple pie, or it tastes amazing on top of vanilla ice cream.
The bourbon syrup is boiled down a lot, and the chances of there still being alcohol present are low. However, to be on the safe side I would not give this no-churn apple ice cream recipe to kids.
Pink Lady Apples, Granny Smith Apples, Honey Crisp Apples, Bramley Apples and Braeburn apples are some of the best apples to cook with.
Yes, but make sure it isn't too watery. If necessary, simmer it in a saucepan to evaporate away extra moisture.
Cinnamon Apple Bourbon Ice Cream (No-Churn Recipe)
- 2 saucepans
- 1 spatula
- 1 Ice cream container 1.5 pints or 900ml capacity
- 4 Apples (or 250g apple puree)
- 3 tablespoon Quince jelly
- 100 ml (3.5 floz) bourbon
- 80 g (2.75 oz) Light brown sugar
- 397 g (1.3 cups) Sweetened condensed milk (one can)
- 425 ml (1.8 cups) Double cream (or heavy cream)
- Peel and core the apples. Slice into small pieces and place in a heavy bottom saucepan over medium-low heat.
- Cook the apples until they break down, stirring occasionally to stop them from burning.
- Use a fork or potato masher to mash the apples into a puree and leave to cool.
- Measure the sugar, bourbon, and cinnamon into a saucepan.
- Heat over low and stir to allow the sugar to melt into the bourbon. Once this happens, stop stirring and bring the solution to a simmer.
- Cook over medium heat until it has reduced by two-thirds. Leave to cool completely (it will thicken as it cools).
Cinnamon bourbon apple ice cream
- Whip cream until it is thickened but not stiff.
- Fold in the sweetened condensed milk, half the apple puree and the quince jelly.
- Pour the mixture into a container, and add blobs of the remaining apple puree and the bourbon syrup on top.
- Use a chopstick or the end of a spoon to swirl the puree and bourbon syrup into the ice cream.
- Cover and freeze for at least 6 hours. Take out of the freezer 10-15 minutes before serving.
Other cozy dessert recipes to try
Looking for other recipes like this? Try these: