Apple Pie Ice Cream Bowls

Apple Pie Ice Cream Bowls

As much as I love fall, I’m probably not going to see any leaves falling, temperatures dipping or sweater wearing where I live. As sad as that is, there’s a benefit to living in the South – ice cream all year long. It may still be 100°F outside in my town, but I’m going to pretend it’s a bit cooler with some fall-themed sweets, like these apple pie bowls and creamy butternut squash ice cream.

Yes, you read that right – butternut squash ice cream. In all reality, pumpkin is a squash so it’s not that far off, and people DEVOUR pumpkin ice cream. Not only is this BETTER than pumpkin (I know, dare I say), it’s got crunchy bites of chopped apple in every little scoop. For added texture, I topped each bowl with some granola.

Apple Pie Ice Cream Bowls

These apple pie bowls could not be easier to make. You roll out pie crust (either store-bought or homemade), use a bowl to make the crusts into perfect little rounds, and finally, place the crusts into a KitchenAid® Muffin Pan.

Apple Pie Ice Cream Bowls

Poke some holes into the crust before baking it in the oven for 10-11 minutes at 450°F, or until golden brown. Yup, in less than 12 minutes you have the cutest pie crusts that ever did live!

Apple Pie Ice Cream Bowls

While the pie crusts bake, you’ll have plenty of time to whip up this ice cream. This is made even easier with your KitchenAid® Ice Cream Maker and Stand Mixer. Be sure to freeze your Ice Cream Maker overnight. This recipe uses butternut squash puree, which you can find in select grocery stores. You can also make it yourself by pureeing frozen squash.

To prepare your ice cream mixture for the Ice Cream Maker, mix together the butternut squash puree, heavy whipping cream, sugar and vanilla until combined, about 5-7 minutes. Then, whisk in the pumpkin spice.

Apple Pie Ice Cream Bowls

Now, my ice cream secret? I let this mixture sit in the refrigerator for at least 2 hours. You can skip this step; however, I find when you let the cream sit in the refrigerator prior to churning, it results in a creamier, softer ice cream.

After 2 hours (or immediately, should you choose to skip this step), remove the Ice Cream Maker attachment from your freezer and attach it to the Stand Mixer. Churn the ice cream for about 10 minutes.

Apple Pie Ice Cream Bowls

Then, chop some apples, toss them into the ice cream, and continue churning for an additional 10 minutes. Scoop the ice cream into a freezer-safe container and place in the freezer for about 30 minutes. Once it has set in the freezer, scoop the ice cream into the pie crusts. For added deliciousness, add some extra crunch by topping the bowls with granola or chopped apple bits.

Apple Pie Ice Cream Bowls

All that’s left to do is enjoy! These make the perfect addition to any holiday menu and provide a fun (and far-less complicated) alternate to regular pie.

Share your take on this Apple Pie Ice Cream Bowls recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.

Apple Pie Ice Cream Bowls

Makes 6 servings


For the ice cream

15 ounces butternut squash puree
1 2/3 cups heavy whipping cream
2/3 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 granny smith apple, finely chopped

For the crust

1 store-bought pie crust


Freeze your KitchenAid® Ice Cream Maker overnight on the coldest freezer setting.

Preheat oven to 450°F. Grease a KitchenAid® Muffin Pan with nonstick cooking spray.

Roll out the pie crust and use a small bowl to stamp out circles. Press the pie crust into and up the sides of the Muffin Pan.

Bake for about 10 – 11 minutes, or until golden brown. Let the crusts cool in the Muffin Pan for about 10 minutes. Then remove and chill on a wire cooling rack.

Meanwhile, whisk the butternut squash puree, heavy whipping cream, sugar and vanilla until the sugar is dissolved, about 5 – 7 minutes. Whisk in the pumpkin pie spice. Cover the bowl with foil and chill for at least 2 hours.

Once chilled, remove the Ice Cream Maker from your freezer, attach it to your KitchenAid® Stand Mixer, and add the chilled ice cream mixture. Turn on the Stand Mixer and churn for about 10 minutes. Add in the chopped apples and churn another 10 minutes, or until thick and creamy. Freeze the ice cream for about 30 minutes prior to serving.

Scoop the ice cream into the chilled bowls, top with chopped apples and crunchy granola.

Apple Pie Ice Cream Bowls Recipe


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


Bake 12 regular sized muffins, cupcakes, or cheesecake cups with this set of two, 6-cavity pans. The nonstick coating releases contents easily for effortless cleaning. Learn More

KitchenAid® Nonstick Muffin Pan

KitchenAid Professional 600 Series 6 Quart Bowl-Lift Stand Mixer
The Professional 600™ Series 6-Quart Bowl-Lift Stand Mixer is perfect for heavy, dense mixtures. Burnished metal flat beater, PowerKnead™ Spiral Dough Hook and 6-wire whisk will help you mix, knead and whip ingredients into culinary masterpieces quickly and easily. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more. Learn More

KitchenAid® Professional 600 Series 6 Quart Bowl-Lift Stand Mixer

KitchenAid ® Ice Cream Maker Attachment makes up to 2 quarts of fresh ice cream, sorbet and other frozen desserts. (Fits all U.S. Stand Mixers except KSM6573C and KSM7 models. For those models order KAICA)

Learn More

KitchenAid® Ice Cream Maker Attachment

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