This 5 ingredient apple cider ice cream is creamy, sweet, and spiced with cinnamon. Perfect for enjoying over warm apple pie, scooped into milkshakes, or by the spoonful with caramel drizzle!
Why this recipe works
Apple cider ice cream is cool and creamy with sweet-tart apple flavor mixed with warm cinnamon. A heavenly combination if you ask me. Top with a generous amount of caramel drizzle for an even better experience!
There used to be an apple orchard about a mile from my house that makes their apple cider right there while you watch. They sell homemade cider doughnuts, fresh cider, tons of cheese and sausages, and offer samples of apple cider milkshakes. So recently, while loving those apple cider milkshakes, I was inspired to use their cider and make this amazing ice cream.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CIDER – You can certainly use store-bought, but if you have a local apple farm nearby I highly encourage grabbing some fresh to use in this recipe! This recipe calls for apple cider, not apple juice – be sure you grab the correct kind. You’ll want to first boil the cider in a saucepan. By reducing the cider you are boiling out excess water giving the cider a stronger flavor and reducing the possibility of ice crystals that water will cause in your ice cream.
SWEETENED CONDENSED MILK – Do NOT use evaporated milk, it is not the same thing.
HEAVY CREAM – You have a little wiggle room here. Heavy cream does have a higher fat content than half-and-half or milk. You can cut the fat down by using half and half in equal parts. Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich.
How to Make Apple Cider Ice Cream
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place apple cider in a saucepan and bring it to a boil. Continue boiling until reduced to 3 ounces. Pour reduced cider onto a plate to cool.
TIP – All measuring cups have a mark for ounces, so simply pour the hot cider in and see how much you have. If still too much, put it back in the saucepan to boil some more.
TIP – By using a plate, you are spreading out the area that needs to cool and it will cool much faster than if it were in a measuring cup or bowl. Below is the full and printable recipe. - In a large bowl, whisk together sweetened condensed milk, cream, milk and cinnamon. Add cooled cider to the milk mixture and whisk until combined well.
- Add cooled cider to the milk mixture and whisk until combined well.
- Add mixture to your ice cream maker and churn according to manufacturer’s directions. Pour into a freezer container and freeze until solid.
- Serve drizzled with caramel.
Frequently Asked Questions & Expert Tips
Store the apple cider ice cream in an air-tight container kept in the freezer for up to 4 weeks. Homemade ice cream does not keep as long because it does not contain preservatives. Â
Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich. With that being said, you can substitute with 2% milk or half-and-half but expect the texture to not be as creamy.Â
Serving Suggestions
Serve apple cider ice cream with warm apple pie or apple crumble. Pop a scoop or two of ice cream into a glass of chilled apple cider to make a creamy float. Otherwise, eat it the old-fashioned way scooped into a bowl or cone topped with caramel sauce and whipped cream.
More Apple Cider Recipes
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Apple Cider Ice Cream
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 ounces sweetened condensed milk 1 can
- 2 cups heavy cream
- 1 cup 1% milk
- 1 ½ cups fresh apple cider
- 1 tablespoon ground cinnamon
Things You’ll Need
Before You Begin
- Fresh cider is best, but store bought cider will certainly work as well.
- Do NOT use evaporated milk, it is not the same thing.
- This recipe calls for apple cider, not apple juice – be sure you grab the correct kind. You’ll want to first boil the cider in a saucepan. By reducing the cider you are boiling out excess water giving the cider a stronger flavor and reducing the possibility of ice crystals that water will cause in your ice cream.
- Heavy cream does have a higher fat content than half-and-half or milk. You can cut the fat down by using half and half in equal parts. Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich.
- Store the apple cider ice cream in an air-tight container kept in the freezer for up to 4 weeks. Homemade ice cream does not keep as long because it does not contain preservatives. Â
Instructions
- Place apple cider in a saucepan and bring it to a boil. Continue boiling until reduced to 3 ounces.TIP – All measuring cups have a mark for ounces, so simply pour the hot cider in and see how much you have. If still too much, put it back in the saucepan to boil some more.
- Pour reduced cider onto a plate to cool.TIP – By using a plate, you are spreading out the area that needs to cool and it will cool much faster than if it were in a measuring cup or bowl. Below is the full and printable recipe.
- In a large bowl, whisk together sweetened condensed milk, cream, milk, and cinnamon. Add cooled cider to the milk mixture and whisk until combined well.
- Add mixture to your ice cream maker and churn according to manufacturer's directions. Pour into a freezer container and freeze until solid.
- Serve drizzled with caramel.
Nutrition
Amanda Davis
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Sheryl L Deiter says
I made the base on Sunday and made the ice cream this morning. it tastes really good. I wish it had more of an apple cider flavor than cinnamon.
The next time I’ll reduce the cinnamon to a 1/4 tsp and see how that works.
Matt says
I am SO glad I googled “apple cider ice cream!” As amazing of a coincidence as it is, my Wife and I hit Harvest Time Orchard every year specifically for their apple cider milk shakes. I’m so stoked to find this blog which uses their cider, of which I have 2 gallons waiting to be drank/eaten!
Amanda Formaro says
How awesome, and what a small world! I love Harvest Time and it’s on my list to get out there this week or next before they close for the season. I hope you enjoy the ice cream! P.S. I have an old post on here too where I made an apple cider milkshake, inspired by them as well – https://amandascookin.com/apple-cider-milkshake/
Claire says
The cider I made came up much sweeter then I expected (I used maple syrup instead of sugar). Wondering if you have a variation of this without the sweetened condensed milk, or uses less of it? I’d love to try your recipe but I’m worried the ice cream will turn out too sweet. Thanks!
Amanda Formaro says
Hmm, reducing the sweetened condensed milk will change the chemistry of the recipe. You COULD try reducing the sweetened condensed milk to half what is called for, and increasing the milk or the cream by 1/2 cup.
Shelley Greene says
Do you have to use 1% milk?
Amanda Formaro says
Hi Shelley. No you don’t have to. When I write out my recipes, I provide the exact ingredients that I use so that when someone makes it they will know. You can use whole milk or 2%, but I can’t guarantee good results with fat free milk as I’ve never tried it. :)
Kim says
By apple cider, do you mean pure apple juice or do you mean the alcoholic beverage known as cider? In South Africa, apple cider is an alcoholic drink like Savanna Dry. Thanks. Kim
Amanda Formaro says
Hi Kim! I mean pure apple juice. Here in the states, apple cider is basically pure apple juice that hasn’t been run through any refining processes :)
Ellie says
Just took this out of my ice cream maker and its the first batch I’ve ever made!! It is extremely good!!! Thanks for the recipe!
Amanda Formaro says
Hi Ellie! I’m so glad you like it, wish I could come over for a bowl! :)
Renee - Kudos Kitchen says
Such a great sounding recipe and your pictures are perfect! Really, really lovely Amanda! BTW, What apple orchard are you speaking of? Wonder if I know it.
Michelle says
What a good idea. This sounds wonderful! I am wondering though if there woiuld be a way to make this with Splenda rather than sweetened condensed milk? I have a relative that is diabetic that loves apple cider and I think that a batch of this would be a wonderful surprise if it could be more diabetic friendly. I would love to make some for my son and I in the meantime though-mmmmmm YUMMY! :-)
Amanda Formaro says
I’m not sure, but I’m sure there are plenty of diabetic ice cream recipes out there you could adapt this too! You will have to take into account if the cider has added sugar as well. Let us know if you make it!
MaryBeth says
OMG…YUM! We did a apple cider milkshake last year, but this looks seven better.
Katrina says
I made an apple cider ice cream a few years ago, seems like I reduced the cider (but I can’t remember for sure and I didn’t blog it), but yum! This looks great and I love the caramel drizzle!
mjskit says
Just hand me a spoon so I can start eating this! WOW! What a wonderful ice cream recipe! I need to go find me some fresh apple cider.
Monica @ TheYummyLife says
LOVE this recipe! I’m so making this. I linked to this in my Yummy Chatter post today. :-)
Amanda Formaro says
Thank you for the link love!
Abby says
Apple cider ice cream is such a clever idea. I’ll have to try this!
Amanda Formaro says
Thanks! it’s amazing :)
Dzoli says
Other day I saw on a blog making of cider.As i have big apple orchard I was thinking I should do that.Your ice cream gave meanother push:)