Ingredients
- 1.5 c whole milk
- 1 1/8 c granulated sugar
- 3 c heavy whipping cream
- 1.5 tbsp pure vanilla extract
- 1 20 oz can pie filling flavor of your choice*
- 1 9 " ready-made pie crust**
Instructions
- Whisk together whole milk and sugar for about 2 minutes or until sugar is fairly dissolved. Add whipping cream and vanilla and whisk for another 30 seconds or so.
- Pour into ice cream maker and churn as directed (I pour mine into our 2 quart Cuisinart ice cream maker and churn it for about 20 minutes).
- Once the vanilla ice cream is finished churning, gradually add in some pie filling, starting with about 1/3-1/2 of the filling. Churn for a minute or two and then taste the ice cream to see if you want to add more.
- Once you've finished adding/churning the ice cream with the pie filling, break up the pie crust into small pieces. Add in about 1/2 of the pie crust and continue to churn for another 30 seconds-1 minute. Taste the ice cream and see if you want to add more crust or just reserve the remainder for topping.
- Spoon into bowls and serve immediately or transfer into an airtight container and store in the freezer to save it for later!
Notes
*Depending on which pie filling flavor you use, you may not need to use the entire can. Just us however much of the filling you'd like to taste. You can use any flavor - cherry, blackberry, raspberry, apple, strawberry, peach...you name it! [br]**If you're using a pre-made graham cracker crust, you don't need to bake it ahead of time. If you're using a frozen, unbaked pie crust, you'll want to bake it ahead of time according to the package directions and then wait for it to cool before you add it into the ice cream. The graham cracker crust will give the ice cream a grainy texture, but traditional pie crust pieces should hold together pretty well.