Apple Pie Milkshake
There is a specific kind of person who sees a slice of warm apple pie and thinks, “Wonderful, but what if it were cold, thick, and I could drink it through a straw?” If that person is you, sit down. We are going to get along just fine.
Try my other dessert recipes like Oreo Ball Truffles and Peanut Butter Candy next!
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Why This Milkshake Works
Most apple milkshake recipes ask you to cook apples, stir in cinnamon, let everything cool, and generally spend your afternoon on a project. This one skips all of it, because the canned filling has already done the work. The apples are tender, the syrup is spiced, and the whole thing is basically pie in a can waiting for its moment.
Here is what makes it a keeper:
- Five ingredients, and three are optional. Apple pie filling, vanilla ice cream, crushed graham crackers, whipped cream, and a caramel drizzle if you are feeling fancy.
- The graham crackers are the crust. A sprinkle on top gives you that buttery, toasty bite that makes pie taste like pie.
Tips before you make it!
You could dump everything in a blender and call it a day, and it would be fine. But there are two small habits that separate a decent shake from the kind you would happily pay six dollars for.
1. Chill the apple pie filling for an hour
Warm filling and ice cream are not friends. Room temperature filling melts the ice cream on contact and you end up with a sad, runny, lukewarm milk shake. Pop the can in the fridge for about an hour first, and the filling helps keep everything thick and frosty.
2. Let the ice cream soften for 20 to 30 minutes
Rock-hard ice cream makes your blender work overtime and leaves you with stubborn frozen chunks while the rest turns to liquid. Set the tub on the counter while your filling chills. When a spoon presses in without a fight, you are ready.
Timing tip: Put the can in the fridge, set the ice cream on the counter 30 minutes before the hour is up, and you will hit both marks at the same time. Set a timer. Future you, standing at the blender, will be very grateful.
What You’ll Need
- 20 oz can apple pie filling: Any brand works. Go for the classic version for that cinnamon-spiced flavor.
- 1 1/2 quarts vanilla ice cream: A creamy vanilla with real flecks is worth the small upgrade here, since it is the base of the whole shake.
- Caramel syrup (optional): For blending in and for drizzling.
- Crushed graham crackers: Your stand-in for pie crust.
- Whipped cream
How to Make It
Chill the can of apple pie filling in the fridge for 1 hour.
Let the vanilla ice cream soften on the counter for 20 to 30 minutes.
Add the filling and ice cream to a blender, plus a little caramel syrup if you like. Blend until smooth.
Pour into glasses. Top with whipped cream, a drizzle of caramel, and a shower of crushed graham crackers.
Make It Look as Good as It Tastes
A milkshake gets a lot of its charm from how it looks when it hits the table, and this one has plenty of room to show off.
- Rim the glass. Dip the edge in caramel, then press it into crushed graham crackers. It looks like a bakery did it, and it takes thirty seconds.
- Swirl the caramel inside the glass first. Drizzle it down the walls before pouring. You get pretty stripes and a caramel surprise with every sip.
- Save a few apple pieces. Spoon a couple of whole slices on top of the whipped cream so everyone knows what flavor they are about to drink.
- Use a wide straw. The apple bits need somewhere to go.
Easy Ways to Change It Up
- Chunkier or smoother: Pulse the blender a few times for visible apple pieces, or blend longer for a silky shake.
- Thinner shake: Add a splash of milk, a tablespoon at a time, until it pours the way you like.
- Extra cozy: A pinch of cinnamon on top of the whipped cream makes it smell like an autumn kitchen.
- Make it a float: Skip the blender for one round and spoon warm filling over a scoop of ice cream. Not a shake, but a delicious!
Apple Pie Milkshake FAQ
Milkshakes are best served right away, but you can get ahead by chilling the filling and softening the ice cream in advance. Then it is just a quick blend when you are ready. Leftover shake can be frozen and re-blended with a splash of milk.
Yes. Make sure it is fully chilled first, and chop any large apple slices so your blender is not stuck doing all the heavy lifting.
With a full can of filling and 1 1/2 quarts of ice cream, you will get around four generous glasses. Smaller glasses stretch it further.
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Apple Pie Milkshake
Ingredients
Method
- Chill the can of apple pie filling in the refrigerator for 1 hour before blending.
- Let the vanilla ice cream sit at room temperature for 20 to 30 minutes, until slightly softened.
- Add the chilled apple pie filling and softened ice cream to a blender. Add a drizzle of caramel syrup if desired. Blend until smooth and creamy.
- Pour the milkshake into glasses.
- Top with whipped cream, a drizzle of caramel sauce, and crushed graham crackers. Serve immediately.
Notes
- For a thicker shake, use less softening time. For a thinner shake, add a splash of milk.
- Pulse the blender instead of running it continuously if you want visible apple chunks.
- Rim the glasses with caramel and crushed graham crackers for a prettier presentation.
- Best served right away. Leftovers can be frozen, then re-blended.
