An easy, no churn ice cream recipe for apple butter ice cream, flavored with apple butter, spices and bourbon, and full of crunchy toffee bits.
Looking for more no churn ice cream recipes? You’ll love these recipes for cinnamon ice cream, coffee chocolate chip ice cream, and bourbon eggnog ice cream.

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Why You’ll Love This Ice Cream
Quick and Easy to Make. While I love a custard-based, slowly churned ice cream, sometimes I just want to make something quickly. No churn ice cream recipes come together in minutes, with no ice cream maker needed. All you have to do is wait for it to freeze!
Perfect Fall Flavors. A scoop of this ice cream alongside your favorite apple pie, pumpkin pie or pecan pie would be just delicious.
Just a Few Ingredients. The base of most no churn ice cream recipes is heavy whipping cream and sweetened condensed milk. From there, the sky is the limit to what you can create with other add-ins and spices. For this apple butter ice cream, I added homemade apple butter, of course, but also some apple cider concentrate, to really enhance the apple flavor. A few spices, vanilla extract, and crunchy toffee bits add more flavor and texture.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Apple Butter. You can use your own homemade apple butter in this ice cream recipe, or just buy a jar. Both will work great.
- Apple Cider Concentrate. Boiled cider, or apple cider concentrate, is a delicious reduction of apple cider with a rich, concentrated flavor.
- Sweetened Condensed Milk. Keeps the ice cream smooth and creamy, as well as adds sweetness.
- Heavy Whipping Cream. Gives the ice cream a creamy, fluffy texture.
- Vanilla Extract. Flavor.
- Bourbon. Gives homemade ice cream a smoother texture and delicious flavor.
- Salt. Balances the sweetness.
- Spices. Cinnamon and nutmeg enhance the flavor of the apple butter.
- Toffee Bits. Adds crunch.
Instructions
- In a bowl, whisk together the apple butter, apple cider concentrate, sweetened condensed milk, vanilla extract, bourbon, salt, cinnamon and nutmeg.
- In a separate bowl, use an electric mixer to whip the cream into soft, fluffy peaks. Fold the whipped cream and the toffee into the apple butter mixture until combined.
- Transfer the ice cream into lidded ice cream containers, and freeze until firm enough to scoop, at least 8 hours.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
No, you don’t, just a hand-held electric mixer to whip the cream.
Can I substitute other fruit butters for the apple butter?
Yes, you can!
Will this recipe work without the bourbon?
The alcohol keeps the ice cream smoother and creamier, but you can leave it out.
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Apple Butter Toffee Crunch Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- ½ cup apple butter
- ¼ cup apple cider concentrate
- 1 can (14 oz) sweetened condensed milk
- 2 tsp vanilla extract
- 1 tbsp bourbon (optional)
- 1/4-1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 2 cups cold heavy whipping cream
- ½ cup toffee bits
Instructions
- In a bowl, whisk together the apple butter, apple cider concentrate, sweetened condensed milk, vanilla extract, bourbon, salt, cinnamon and nutmeg.
- In a separate bowl, use an electric mixer to whip the cream into soft, fluffy peaks. Fold the whipped cream and the toffee into the apple butter mixture until combined.
- Transfer the ice cream into lidded ice cream containers, and freeze until firm enough to scoop, at least 8 hours.
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