Just Add This Ingredient To No-Churn Ice Cream For The Sweetest Fall Flavor (Not Pumpkin)

Nowadays, the beginning of fall is marked more by the sudden appearance of pumpkin spice lattes and orange-hued merch than by the crunchy sound of feet on fallen leaves. Real PSL lovers will agree that there's simply nothing wrong with the abundance of this beloved flavor; some of us wait all year for its return to the menu. However, there is more to fall than pumpkin, and since apple picking is at its best from late August to October, it should come as no surprise that apples — and specifically apple cider — are also in vogue during this time of the year. 

Few things are cozier than sipping a steaming mug of spiced cider, so for a great-tasting ice cream full of fall flair, we transformed it into scoopable goodness. Apple cider has been around for centuries, evolving as a way to deal with surplus apples and make use of fruit that was too wonky to sell. It's a great way to incorporate apples into recipes because it has a rich taste and is usually free of additives such as acids, preservatives, and artificial sweeteners, allowing the fruit's natural flavors to shine. Steer clear of the apple juice on this occasion. While similar, the differences in how apple cider and apple juice are produced mean cider will give this recipe the extra depth it needs.

Our no-churn apple cider ice cream recipe starts by reducing the apple cider to evaporate excess water and concentrate it into a thick, almost syrupy liquid. The cider is also mulled with a few cinnamon sticks, creating the flavor of a warm, spiced drink that feels like a hug in a cup. Plus, it will make your kitchen smell incredible.

It doesn't get much easier than making no-churn ice cream at home. This technique doesn't require an ice cream machine, and the base needs only two ingredients: Heavy cream and sweetened condensed milk. Start by whipping the cream to soft peaks to incorporate air. This creates a soft, pillowy ice cream that's easy to scoop. Make sure to avoid light cream, and be careful not to overwhip it. Next, mix the sweetened condensed milk with the apple cider syrup and gently fold in the whipped cream, taking care not to deflate it. The condensed milk adds sweetness, and more importantly, prevents the formation of large ice crystals. This canned ingredient is the key to homemade no-churn ice cream that stays creamy rather than becoming watery or crunchy.

Ideally, let your ice cream freeze overnight. It tastes delicious on its own, drizzled with caramel sauce, or scooped over a slice of warm pie. But it's also excellent as an affogato, served with a shot of freshly brewed espresso poured over the top.

No-churn ice cream is so versatile that it's the perfect canvas for seasonal flavors. Apple cider is just one of many fall favorites that work beautifully in ice cream. There are plenty of other fall ice cream flavors worth trying this cozy season, from zingy pomegranate and earthy sweet potato to fragrant chamomile honey.