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Apple Butter Oatmeal Crisp Ice Cream

Creamy homemade cinnamon apple butter ice cream with oatmeal crisp crumbles throughout. A perfect taste of Fall!
Prep Time10 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


Ice cream:

  • 1 1/2 C whole milk
  • 1 1/2 C heavy cream
  • 1/2 C granulated sugar
  • Pinch salt
  • 1/2 tsp vanilla extract
  • 5 large egg yolks
  • 1 C apple butter

Oatmeal crumble:

  • 6 Tbsp all purpose flour
  • 1/2 C old fashioned oats
  • 1/4 C light brown sugar
  • 1/4 tsp cinnamon
  • 3 Tbsp unsalted butter melted
  • Salted caramel sauce


  • In a large bowl, with a mesh strainer set on top, add 1 cup heavy cream. Set aside.
  • In a medium saucepan over medium heat, combine remaining heavy cream, whole milk, sugar, salt and vanilla. Stir to combine and dissolve sugar. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer egg mixture to saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved heavy cream, discard any solids. Cool over an ice bath to room temperature.
  • In a blender, combine custard mixture with apple butter. Process until smooth and combined. Transfer to a large bowl. Cover and place in refrigerator until thoroughly chilled or overnight.
  • Preheat oven to 375°F. In a medium bowl combine crumble ingredients by hand. Break up into no larger than 1/2-inch pieces. Transfer to a 9x13 baking pan. Bake for 10 minutes. Cool completely before adding to ice cream.
  • Churn ice cream according to manufacturer's directions. Alternate layers of ice cream and crumble in a freezer safe container. Transfer to freezer until firm.
  • Serve with salted caramel sauce or whipped cream.


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel