This review investigates the potential application of polyphenols extracted from indigenous Malus species as natural stabilizers to enhance ice cream thermodynamic properties. Ice cream quality and stability face significant challenges in regions with unreliable electrical infrastructure, such as Lebanon, where temperature fluctuations compromise product integrity. Polyphenols derived from apple tissues and processing by-products demonstrate promising functionality through interactions with ice cream’s protein and fat components, improving stability, reducing melting rates, and enhancing overall thermodynamic properties. Extraction methodologies are critically evaluated, with emphasis on ultrasound-assisted extraction as an optimal approach balancing efficiency, yield, and the preservation of bioactive compounds. This review provides a comprehensive analysis of polyphenolic profiles across apple varieties and tissues, extraction methodologies, mechanisms of stabilization in frozen desserts, and potential sensory implications. The multifunctional approach addresses both technological challenges in frozen dairy products and evolving consumer preferences for clean-label ingredients while potentially adding nutritional value through the inherent bioactive properties of polyphenols. Furthermore, utilizing apple by-products aligns with circular economy principles, transforming waste streams into value-added ingredients. This approach shows particular promise for regions with cold chain challenges while supporting sustainable agricultural practices.