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Caramel apples no-churn ice cream is loaded with apples and caramel swirls for a decadent autumn treat.
Most of his favorite chewy Halloween candies are off limits and his go-to fall treat, the caramel apple, tops the “don’t even think about it” orthodontist list.
So I wracked my brain about how to tweak this fall treat to make it orthodontist-friendly and I decided on (drum roll please)…caramel apple ice cream! Now, first and foremost…the caramel sauce. It had to be just the right consistency so it is soft and pourable instead of tooth-crackingly hard and chewy. I also make it with reduced apple cider to up the apple flavor intensity. It, combined with chunks of apple sautéed in brown butter, taste just like caramel apples swirled into rich and creamy (and laughably easy) no churn ice cream. And of course we’ve got to hold a little of this caramel sauce to the side to warm up and pour over our ice cream once it’s set and ready to serve.
Tips for success
More delectable frozen treats
- Chocolate Marshmallow Swirl Ice Cream
- Chocolate Chip Cookie Dough No Churn Ice Cream
- S’mores Ice Cream
- Spiced Oatmeal Cookie Ice Cream Sandwiches
- 2 cups apple cider
- 1 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla
- 1/2 tsp kosher salt
- 3 Tbsp unsalted butter
- 3 apples, peeled, cored and diced into 1/2 inch chunks (I like Braeburn or Honeycrisp)
- 1/2 tsp cinnamon
- 1 Tbsp sugar
- pinch kosher salt
- 1/2 cup apple cider caramel sauce
- 1 14 oz can sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 2 cups heavy cream
- Caramel apple chunks
Heat the apple cider in a saucepan set over high heat until reduced to a 1/2 cup. Add the brown sugar and bring to a boil. Reduce the heat to medium high.
Add the heavy cream, vanilla and salt and cook until it reaches 250 degrees F on a candy thermometer.
Makes 1 cup of caramel sauce. You’ll need a 1/2 cup for the apples. Reserve 1/2 cup for serving. The caramel sauce can be stored in the refrigerator and gently warmed for serving.
Heat the butter over medium heat, until just golden brown with a slightly nutty aroma (foam will subside and you’ll see little brown flecks).
Add the apples, cinnamon, sugar and pinch of salt. Cook until softened, but not mushy. The apples should just begin to caramelize, about 10 mins. Stir in a half cup caramel sauce and cool to room temperature.
Whisk the sweetened condensed milk, vanilla and cinnamon together in a large bowl.
In a separate large bowl, whip the heavy cream until you have stiff peaks.
Fold the whipped cream into the condensed milk mixture.
Scrape 1/3 of the ice cream into a loaf pan and swirl 1/3 of the caramel apple mixture over the top. Repeat two more times, finishing with the apples. Cover with plastic wrap and freeze until firm, at least 5 hours or overnight. Serve with warmed, reserved caramel sauce.
yields 1 1/2 quarts ice cream.