Mulled Apple Cider Ice Cream

  • Prep 12 mins
  • Total 24h 12 mins
  • Easy
  • Serves 4

NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup Mott’s®️ Apple Cider
  • 1 teaspoon vanilla extract
  • 1/3 cup light brown sugar
  • 1 teaspoon + 1/4 teaspoon ground cinnamon, divided
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • Pinch of ground cloves
  • 2 teaspoons orange zest
  • 1/2 tablespoon butter, for topping
  • 1/2 cup granny smith apple, peeled, cored, diced, for topping


  • Large Bowl
  • Whisk
  • Small Saucepan
  • Step 1

    In a large bowl, whisk together the cream, whole milk, Mott’s®️ Apple Cider, vanilla extract, brown sugar, 1 teaspoon cinnamon, ground nutmeg, ground allspice, ground cloves, and orange zest until evenly combined.

  • Step 2

    Pour base into an empty CREAMi™ Place storage lid on pint and freeze for 24 hours.

  • Step 3

    To prepare the apple topping, place a small saucepan on the stove over medium heat and add the butter. When the butter melts and starts to boil, add the apples and remaining cinnamon. Cook, stirring until the apple are soft and lightly browned, about 7–8 minutes. Transfer to a bowl and place in the refrigerator until ice cream is processed.

  • Step 4

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 5

    Select ICE CREAM.

  • Step 6

    When processing is complete, remove ice cream from pint and top with cinnamon apples.