Caramel Apple Ice Cream
Equipment
Ingredients
Spiced Apples
- 2 cups finely chopped peeled apples, such as Granny Smith
- 1 tablespoon unsalted butter
- 1 packet apple cider mix or 1 teaspoon apple pie spice
- ¼ teaspoon ground cinnamon
Caramel Ice Cream
- 1 14-ounce can sweetened condensed milk, such as Eagle Brand
- 1 teaspoon vanilla bean paste
- ¼ teaspoon of salt
- 1½ cups heavy whipping cream
- ⅓ cup homemade caramel sauce or caramel topping such as Smucker’s
Method
- Cook the apples. Melt the butter in a medium skillet over medium heat. Add the chopped apples, apple cider mix or apple pie spice, and cinnamon. Cook for 6 to 8 minutes, stirring occasionally, until the apples are tender and most of the liquid has cooked off.
- Cool completely. Transfer the cooked apples to a bowl and allow them to cool completely before adding them to the ice cream.
- Whip the cream. Add the heavy whipping cream to a large mixing bowl. Using a hand mixer or stand mixer, beat until stiff peaks form.
- Make the ice cream base. Gently fold the sweetened condensed milk, vanilla bean paste, and salt into the whipped cream until combined, being careful not to deflate the whipped cream.
- Add the apples. Gently fold the cooled spiced apples into the ice cream mixture.
- Layer with caramel. Spoon half of the ice cream mixture into a loaf pan or freezer-safe container. Drizzle with half of the caramel sauce. Add the remaining ice cream mixture and drizzle the remaining caramel over the top. Gently swirl the caramel through the ice cream with a knife.
- Freeze. Cover and freeze for at least 6 hours, or overnight, until firm.
Notes
Styling Notes
Top each scoop with an extra drizzle of caramel and a few freshly chopped apple pieces. For a fall finish, add a light sprinkle of cinnamon just before serving.Get Creative
For a salted caramel version, sprinkle a little flaky sea salt between the layers. For extra crunch, fold in chopped toasted pecans or crushed cinnamon cookies before freezing.Tried this recipe?
Let us know how it was!