No-Churn Apple Cider Ice Cream Recipe
Prep Time:
10 hours, 15 minutes
Cook Time:
30 minutes
Servings:
10 Servings
Ingredients
  • 3 cups apple cider
  • 2 cinnamon sticks
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 2 cups cold heavy cream
Directions
  1. Pour the apple cider and cinnamon sticks into a large saute pan.
  2. Bring to boil over high heat, then lower heat to medium and cook for 30 minutes.
  3. After 30 minutes, pour into a glass measuring cup to see if the cider has reduced down to ½ cup. If not, return it to the pan to reduce for another 15 minutes.
  4. Remove and discard the cinnamon sticks.
  5. Transfer the reduced cider to a small bowl or jar and refrigerate until completely cold, at least 2 hours.
  6. Put one large and one medium metal (or glass) bowls in the freezer for at least 20 minutes.
  7. In the large bowl, add the cold cider reduction, sweetened condensed milk, vanilla, and salt together until smooth.
  8. Pour the cold heavy cream into the medium bowl. Beat with an electric hand mixer on medium-high speed until stiff peaks form, about 3 to 5 minutes.
  9. Fold the whipped cream into the cider mixture a little bit at a time, and gently stir until no white streaks remain.
  10. Transfer the mixture to a 9x5-inch loaf pan.
  11. Cover and freeze for 8 hours or overnight.
  12. Scoop and serve the apple cider ice cream.