An easy no churn ice cream made with sweet roasted apples and salted caramel.

GUEST POST: Apple and salted caramel ice cream by Carla’s Confections

Apple and Salted Caramel Ice Cream by Carla's Confections on

Hey Baked by Rachel friends! How would you like to make a new friend today? Because I’m perrrrty sure you’re gonna want to be my friend after you make this ice cream.

Oh you want to know my name before you agree to be friends with me? Well, I’m Carla. And I like to bribe people with treats. That is how I got to be so popular in school. Not by the usual means of gaining popularity.

Aaaaaanyway! I blog over at Carla’s Confections. You should stop by sometime. Have a cuppa tea. Eat some ice cream. Chat with me. Pleeeeeease chat with me. Let me feel the love!

Have I creeped you out yet?

Shall we move on? Yes, yes I think so.

Apple and Salted Caramel Ice Cream by Carla's Confections on

I was so thrilled when Rachel asked me to participate in this apple party! We made fast friends when we discovered we share a love for BBQ sauce (of course mandatory on pizza), and then spending four days together in Disneyworld just sealed the friendship. So of course I wasn’t going to let this party pass me by without being a part of it! I got straight to work and have had this recipe ready to go since the beginning of September, despite my own blog being neglected. See how much I care for my friends? You know you want to be my friend now! ;)

One of my all-time favorite desserts to make is ice cream, because I have discovered how truly easy it is to make. You don’t even need an ice cream maker to have this delectably almost-fall ice cream in the house. All you need is 20 minutes of kitchen work, a few hours of freezing, and you are ready to go!

The salted caramel sauce is one that I make and have on hand at all times so it is easy to grab and add into your favorite sweet recipes. It makes a lot and keeps for a long time in the fridge, so you don’t even have to stress about the long process of making it every time you want it.

It makes my life easier. And ease in life is important. I don’t think there is anything else important in life. Just ease. That’s all. Yup.

The pictures make it slightly hard to see, but there are chunks of sweetly roasted apples and drizzles of salted caramel sauce all throughout the ice cream, and for added texture (and taste), I drizzled more on top. Not to mention it makes the ice cream look good.

I am wishing I had more of this ice cream on hand! I really hope you get to make this one! You will not be disappointed.

Happy apple month and thanks for listening to my rambles!

Apple and Salted Caramel Ice Cream by Carla's Confections on

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Apple and Salted Caramel No Churn Ice Cream

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2
A easy no churn ice cream with sweetly roasted apples and salted caramel sauce.


Salted caramel sauce:

  • 1 C granulated sugar
  • 6 Tbsp unsalted butter, softened
  • 1/2 C heavy whipping cream
  • 1/2 Tbsp sea salt

Roasted apples:

  • 1 medium apple, cut into 1/4-inch chunks
  • 2 Tbsp light brown sugar
  • 3 Tbsp unsalted butter

Ice cream:

  • 1 C heavy cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract


  • Start by making the salted caramel sauce. You can do this up to a month in advance and store in an air tight container in the refrigerator. (You may need to warm up in microwave before using in ice cream). Start with a large sauce pot, at least 3 quarts. Add all of the sugar for the sauce into the pot over medium-high heat.
  • Once the sugar starts to melt, begin whisking constantly until it is fully melted. The sugar will clump, but hit the whisk on the side of the pot to dislodge the clumped sugar and whisk more, until the sugar is fully melted. Once it melts (it will already begin to darken in color), stop whisking and watch until it becomes a dark golden brown (350°F if using a candy thermometer). Remove from heat and add in the butter (be careful not to burn yourself!) and whisk until melted. Add in the heavy whipping cream and whisk until combined. Be careful not to burn yourself as it will steam a lot! Finish off by adding in the sea salt and whisk to combine.
  • Allow to cool completely before using in the ice cream, and store the remaining in an air tight container for at least a month in the refrigerator.
  • To make the apple mixture, add the cut up apples, brown sugar and butter into a small saucepan over medium-high heat, and stir together. Once all the butter and sugar are melted, turn the heat to low and allow to simmer together until the apples are softened and absorbed most of the liquid. Remove from heat and let cool completely.
  • For the ice cream, add the heavy whipping cream to the bowl of a stand mixer with the whisk attachment, turn mixer on high and whip until stiff peaks form, about 5 minutes.
  • Turn off mixer and fold in the can of sweetened condensed milk and vanilla using a spatula. Add the mixture to a freezer safe container and store in the freezer for roughly 3 hours, stirring occasionally. Once the mixture has hardened slightly (will look creamy at this point, but not liquidy), stir in the apples and salted caramel sauce.
  • Replace back in the freezer and freeze until completely frozen, stirring occasionally to break up the ice cream.
  • When serving, warm up the salted caramel sauce and drizzle over the top for more flavor and texture.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Ice cream

An apple a day party at
Ice cream is totally a year round treat! Love this Fall variety! Definitely on my to make list. Thanks so much, Carla! -Rachel

You can find Carla on Facebook, Twitter and Pinterest.
Check out these other recipes by Carla:
Pumpkin buttermilk donuts, Pumpkin spice cupcakes with cinnamon cream cheese frosting and Toasted s’more cookie bars.