Homemade Apple Pie Ice Cream
My Absolute Favorite Fall Ice Cream (before it gets too cold). This Apple Pie Ice Cream is surprisingly easy to make and can be churred in an ice cream machine or frozen as is.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
9/4/2026
Apple Pie Ice Cream with a Brown Sugar Swirl
This Apple Pie Ice Cream with a Brown Sugar Swirl is creamy, cozy, and packed with fall flavor. The ice cream base gets its apple flavor from apple cider, while cashew butter adds richness and maple syrup adds sweetness. Then everything gets layered with a glossy brown sugar swirl and finished with optional gluten-free graham crackers for a little extra apple-pie-style crunch.
It’s dairy-free as written, and while this recipe does use an ice cream machine, it comes together pretty quickly once everything is prepped. You can eat it right after churning for a softer texture or freeze it a little longer for firmer, more scoopable ice cream.
Servings: 4
Prep Time: 30 minutes
Optional Chill Time: 30 minutes
Churn Time: 20 minutes
Total Time: 50 minutes, or about 1 hour 20 minutes with the optional chill
Equipment
Cuisinart ice cream machine
Hand blender
Ingredient Breakdown
Almond Milk
Almond milk keeps the ice cream base dairy-free while giving it enough liquid to blend smoothly with the apple cider and cashew butter. I also use a small amount in the brown sugar swirl. Another non-dairy milk can work here too, especially something fairly neutral in flavor.
Apple Cider
Apple cider is what really gives this ice cream its apple-pie direction. It adds sweetness and a concentrated apple flavor without needing to add chunks of fresh apples directly to the base. I would use apple cider rather than plain apple juice here because the flavor is usually deeper and more seasonal.
Maple Syrup
Maple syrup sweetens the ice cream base and also works its way into the brown sugar swirl. It pairs naturally with apple, cinnamon, and brown sugar and helps give the whole recipe that warm fall-dessert flavor.
Cashew Butter
Cashew butter gives the ice cream a creamy, richer texture without adding a very strong nut flavor. That mildness is important here because you still want the apple cider and brown sugar swirl to be the stars. Another mild nut or seed butter can work if needed.
Vanilla
A splash of vanilla rounds out both the ice cream base and the brown sugar swirl. It adds warmth without overpowering the apple and cinnamon flavors.
Brown Sugar
Brown sugar forms the base of the swirl and gives it that deep, caramel-like sweetness. As it simmers with the butter, milk, maple syrup, and spices, it thickens into a glossy sauce that stays distinct from the lighter ice cream base.
Dairy-Free Butter
Dairy-free butter adds richness to the brown sugar swirl and helps create a smoother, more indulgent texture. Regular butter works perfectly well if dairy is not a concern.
Cinnamon
Cinnamon is what really pushes the swirl into apple-pie territory. Add it to taste depending on how strongly spiced you like your desserts.
Gluten-Free Graham Crackers
The graham crackers are optional, but they add a little crunch and help sell the apple-pie flavor even more. I like breaking them into pieces or crushing them over the finished ice cream right before serving.
Ingredients
Ice Cream Base
1 cup almond milk
1½ cups apple cider
½ cup maple syrup
½ cup cashew butter
Splash of vanilla
Brown Sugar Swirl
¼ cup brown sugar
2 tablespoons almond milk
1 tablespoon maple syrup
1 tablespoon dairy-free butter
Splash of vanilla
Cinnamon, to taste
Salt, to taste
Optional Topping
Gluten-free graham crackers, crushed or broken into pieces
Instructions
Make the Brown Sugar Swirl
Add the brown sugar to a small saucepan over medium heat and begin melting it down.
Add the almond milk, maple syrup, dairy-free butter, cinnamon, and salt. Stir well and bring the mixture to a gentle simmer.
Simmer for about 5–7 minutes, stirring frequently so it doesn’t burn. Once it has thickened to your liking, stir in a splash of vanilla and remove it from the heat. Let the swirl cool completely to at least room temperature, or chill it in the refrigerator, before adding it to the ice cream. It will continue to thicken as it cools.
Make the Ice Cream Base
Add the almond milk, apple cider, maple syrup, cashew butter, and vanilla to a large bowl.
Use a hand blender to blend everything until completely smooth. A regular blender works too. If desired, place the base in the freezer for about 30 minutes before churning to get it extra cold.
Churn and Assemble
Make sure the freezer bowl for your Cuisinart ice cream maker has been frozen for at least 24 hours. Pour in the ice cream base and churn for about 20 minutes, scraping down the sides occasionally if needed.
Spoon half of the churned ice cream into a glass storage container. Add some of the completely cooled brown sugar swirl, then layer the remaining ice cream and the rest of the swirl on top.
Enjoy immediately for a softer texture, or freeze for about 1 additional hour for firmer, more scoopable ice cream. Top with gluten-free graham crackers when serving, if desired.
*** Alternatively, if you don't have an ice cream machine, you can freeze the base for an hour, swirl in the brown sugar mixture and continue to freeze until solid. This does still result in a delicious ice cream with a slightly harder finish.
Lauren’s Tips 💛
Keep the Ice Cream Bowl Frozen: I keep my Cuisinart freezer bowl in the freezer all the time so it’s always ready to use. If you don’t, make sure it freezes for at least 24 hours before making the ice cream.
Cool the Brown Sugar Swirl Completely: Don’t rush this part. If the swirl is still warm when you add it to the churned ice cream, it can start melting everything you just worked to freeze.
Chill the Base If You Have Time: The 30-minute freezer chill is optional, but starting with a colder ice cream base helps the machine get to a good texture faster.
Notes
A regular blender can be used instead of a hand blender.
Another mild non-dairy milk can be substituted for almond milk.
Another mild nut or seed butter can be used instead of cashew butter if needed.
Regular butter can replace dairy-free butter if dairy is not a concern.
Apple cider gives the ice cream a stronger apple flavor than plain apple juice.
The brown sugar swirl will continue to thicken as it cools, so don’t over-reduce it in the saucepan.
Make sure the brown sugar swirl is completely cooled before layering it into the ice cream.
The ice cream can be served immediately after churning for a soft-serve-style texture.
For firmer scoops, freeze the assembled ice cream for about an additional hour.
Add the graham crackers right before serving if you want them to stay crunchy.
Store the finished ice cream covered in the freezer.
If the ice cream becomes very firm after longer freezer storage, let it sit at room temperature briefly before scooping.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I make this without a Cuisinart ice cream machine?
This recipe is written specifically for a traditional freezer-bowl ice cream machine. You could experiment with another ice cream maker, but the timing and method may be different depending on the machine.
Why does the freezer bowl need to freeze for 24 hours?
The bowl needs to be completely frozen in order to properly freeze and churn the ice cream base. If it isn’t cold enough, the mixture may stay too soft or liquid instead of turning into ice cream.
Do I have to chill the ice cream base before churning?
No. The 30-minute chill is optional. I like doing it because a colder base gives the ice cream machine a head start, but you can skip it if you’re short on time.
Can I use apple juice instead of apple cider?
You can, but the flavor will be lighter and less concentrated. Apple cider gives the finished ice cream more of that cozy apple-pie flavor.
Can I use another nut butter?
Yes. I’d recommend something mild so it doesn’t overpower the apple flavor. A mild almond butter or seed butter could work.
Can I make this nut-free?
Potentially, depending on your dietary needs. You would need to substitute both the almond milk and cashew butter with safe alternatives. A neutral non-dairy milk and a mild seed butter like SunButter would be the best substitute.
What consistency should the brown sugar swirl be?
It should be thick enough to coat a spoon but still loose enough to drizzle or spoon between the layers of ice cream. Remember that it will get thicker as it cools.
What if my brown sugar swirl gets too thick?
If it becomes too thick to layer easily, stir in a very small amount of almond milk until it loosens to the consistency you want.
Can I eat the ice cream right after churning?
Yes. Right out of the ice cream machine, it will have a softer, soft-serve-style texture and is completely ready to eat.
How do I get firmer ice cream?
After layering the ice cream with the brown sugar swirl, freeze it for about 1 additional hour before scooping.
Do I have to use gluten-free graham crackers?
No. They’re completely optional, but they add crunch and reinforce the apple-pie flavor. If you do use them and need the recipe to stay gluten-free, make sure the graham crackers are gluten-free.
How should I store leftovers?
Keep the ice cream covered in the freezer. If it becomes very firm, let it sit out for a few minutes before scooping.
