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Caramel Apple No-Churn Ice Cream
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Caramel Apple No-Churn Ice Cream
Prep Time
1 hr
Cook Time
20 mins
Freeze
5 hrs
Total Time
1 hr 20 mins
 
Caramel apples chunks are swirled into no-churn ice cream in this decadent autumn treat.
Course: Frozen Treats
Cuisine: American
Keyword: caramel apple, no-churn ice cream
Servings: 12 servings
Calories: 302 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
Apple Cider Caramel Sauce
  • 2 cups apple cider
  • 1 cup light brown sugar, packed
  • 1/3 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1/2 tsp kosher salt
Caramel Apple Chunks
  • 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
Caramel Apple No Churn Ice Cream
  • 1 14 oz can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 cups heavy cream
  • Caramel apple chunks
Instructions
Apple Cider Caramel Sauce

  1. 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.

  2. Add the heavy cream, vanilla and salt and cook until it reaches 250 degrees F on a candy thermometer.
  3. 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.
Caramel Apple Chunks

  1. 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).

  2. 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.
Ice Cream

  1. Whisk the sweetened condensed milk, vanilla and cinnamon together in a large bowl.

  2. In a separate large bowl, whip the heavy cream until you have stiff peaks.
  3. Fold the whipped cream into the condensed milk mixture.
  4. 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.
Recipe Notes

yields 1 1/2 quarts ice cream.

Nutrition Facts
Caramel Apple No-Churn Ice Cream
Amount Per Serving
Calories 302 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 71mg24%
Sodium 122mg5%
Potassium 147mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 27g30%
Protein 1g2%
Vitamin A 795IU16%
Vitamin C 2.7mg3%
Calcium 54mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.