Pin it
Apple Butter Oatmeal Crisp Ice Cream tastes just like cozy fall, only in a cold, creamy scoop. I wanted to make something with all the apple crisp goodness but chilled and ready to eat by the spoonful. The second September rolls in, my family starts begging for this treat. There’s never any crumble left at the end!
I still laugh thinking about my first test batch—everyone crowding the stove ready to snatch pieces of oat topping. Now it’s become our go-to treat as soon as there’s a hint of autumn in the air.
Dreamy Ingredients
- Unsalted butter: brings the crumble together and makes the oats toasty. Select European-style if you want extra richness.
- Cinnamon: this brings old-school pie flavor to your oats. If you love it, go for Ceylon cinnamon.
- Light brown sugar: caramelizes perfectly with the oats and apples. If it's soft and clumpy, it's perfect for moisture.
- Old fashioned oats: these give your crisp that chewy crunch, so don’t use instant since those get mushy quick.
- All purpose flour: holds your oat topping together so it’s not a mess after baking. Unbleached flour brings better taste.
- Apple butter: this is the main flavor booster—deep, sweet apple in every bite. Homemade or spiced store-bought both work great.
- Large egg yolks: these make your base rich and golden. Fresh eggs give the best result for both flavor and color.
- Vanilla extract: ties together those apple and oat flavors with some cozy warmth. Go for real vanilla if you can.
- Pinch of salt: just a sprinkle sharpens up the sweetness and rounds out the flavors. Fine sea salt is your friend here.
- Granulated sugar: sweetens things up and helps keep it super creamy. Make sure you mix it in fully.
- Heavy cream: this is what makes it rich and scoopable. The higher the fat, the better the ice cream.
- Whole milk: balances richness without making it overwhelming. Local or organic tastes best.
- Salted caramel sauce: for total wow, pour this over your scoops right before eating. You’ll get that sweet-salty finish that’s so good.
Easy Directions
- Serve It Up:
- Scoop into your favorite bowls and pour on some salted caramel or a bit of whipped cream. If there’s any oat crumble left, toss it on top—my family always fights for the last bits!
- Layer and Freeze:
- Spoon layers of churned ice cream into a freezer container, adding big handfuls of oat crumble between the layers. The crumble keeps everything crispy as it sets in your freezer.
- Churn the Base:
- Follow your ice cream maker instructions to churn the apple butter custard base until it's thick and almost ready to scoop.
- Bake Up the Crumble:
- Set your oven to 375. Spread the oat mix in a baking pan and bake about 10 minutes until it’s golden and crisp. Let it cool off in the pan.
- Make the Oatmeal Crumble:
- Put flour, oats, brown sugar, cinnamon, and melted butter into a bowl. Use your hands to pinch and mix until you’ve got small clumps about half an inch big.
- Blend with Apple Butter:
- Blend your cooled custard and apple butter until smooth. Pour into a bowl, cover, and chill for a few hours or overnight until really cold.
- Strain and Cool:
- Push the cooked custard through your strainer into the reserved cream. This keeps it smooth. Pop the bowl in an ice bath to cool it fast.
- Finish Cooking the Custard:
- Mix the egg mixture back into the pot and cook on low. Stir all the time until it thickens and coats your spoon. You should be able to run your finger across and leave a trail.
- Temper Those Yolks:
- Whisk your egg yolks in a bowl, then slowly pour in a cup of hot milk mixture, whisking constantly so you don’t scramble the eggs.
- Warm Up the Dairy:
- Pour the rest of the heavy cream, milk, sugar, salt, and vanilla into a saucepan. Heat gently, stirring so the sugar dissolves, until it steams.
- Get the Base Ready:
- Place a mesh strainer over a big bowl and pour in one cup of heavy cream. Set this aside—you’ll come back to it soon.
Pin it
Hold off mixing in apple butter until everything’s ice cold—the apple and spice really pop this way. Toasted oats give that perfect chewy crunch. If you find oat clusters at the bottom after serving, don’t be surprised—they’re everyone’s favorite.
How to Store
Keep your ice cream in any freezer container with a tight lid—good for two weeks if you need it. To keep it smooth, press parchment or plastic wrap directly on the ice cream for no icy bits. Your scoops will stay just as creamy as day one!
Swap Options
Only have half and half? Use it instead of heavy cream for something lighter. Gluten free flour works like a charm in the crumble. For dairy free, try coconut cream in the base and vegan butter for the crumble—the flavor will change but it still works!
Ways to Serve
For a sundae party, top with baked apple chunks, extra caramel, toasted pecans, or even a sprinkle of cinnamon. Sandwich between two oatmeal cookies for an epic frozen cookie treat.
Pin it
Story & Traditions
Slow-cooked apple butter brings tons of old country kitchen vibes from both Europe and America. Fall meant simmering apples till caramelized. This treat is my way to bring those cozy flavors to dessert.
Frequently Asked Questions
- → How can I stop icy bits in the ice cream?
Let the custard get cold overnight and take care not to churn too long, so the texture stays extra smooth.
- → Is store-bought apple butter okay?
Absolutely! Go for a good jar and your ice cream will turn out flavorful and rich.
- → Did you bake the oatmeal crisp or just toss it in?
Bake the oat mixture until lightly golden, let it cool, then blend it in for a tasty crunch.
- → Got any favorite things to put on top?
Try it with creamy whipped topping or a big spoonful of salted caramel. Both are awesome with the spiced flavors.
- → Is it okay to make the oat crisp ahead of time?
Yep, the crisp stays fresh and crunchy in a sealed container for a couple of days.
- → Do I have to own an ice cream maker?
For the smoothest treat, an ice cream maker is best, but there are ways to make it without one if you adjust things a bit.