Caramel Apple Ice Cream
Creamy homemade cinnamon apple butter ice cream with swirls of salted caramel sauce throughout. A perfect dessert for Fall and all year long!
Happy first day of fall! Per usual, summer flew by and fall weather was here before summer even ended. In New England, late summer and early fall is when you have to be prepared for anything weather wise it seems. Mornings may be chilly, afternoons might be hot and muggy and evenings might be frigid in comparison to everything prior. It can make going about your day a bit more complicated. But I’ll take all of that over what’s coming… winter. Let’s not discuss that just yet. I’d rather hold off as long as humanly possible there.
And even though it’s fall, that doesn’t mean we can’t enjoy a good scoop of ice cream! It’s a perfect year round treat…or at least in my house it is! Frigid outside but craving ice cream? Just snuggle up under a blanket. No worries!
Since it’s apple season… aka my favorite time of the year… it only seemed right to make a delicious seasonal treat for those hot afternoons or any day and time that you please!
If you’re a fan of caramel apple desserts, this is perfect for you! Creamy homemade caramel apple ice cream! Packed full of delicious apple goodness, a pop of cinnamon and swirls of sweet and salty caramel throughout! Truly one of the best fall flavor combinations.
Enjoy as a soft serve treat or scooped from the freezer! Sometimes waiting can feel like forever for something so delicious. That’s the beauty of homemade ice cream. You can always enjoy straight from the ice cream maker as a soft serve style ice cream or freeze it for traditional scooped ice cream! The creamy custard base allows for this to be scoopable straight from the freezer!
Serve with an extra drizzle of homemade salted caramel sauce and whipped cream for the ultimate fall treat.
This homemade caramel apple ice cream is sure to be a new family favorite! Add this to the top of your dessert plans this season!
Tips tricks and questions answered…
What is apple butter?
Apple butter is a thickened version of applesauce. It’s super concentrated in flavor and a lot of the extra liquid is cooked out until it’s thick, almost jelly consistency.
Where can I find apple butter?
You can purchase it online or in your local grocery store or other similar big box store. It’s usually located near the applesauce or near the jellies and jams.
Can I use applesauce instead of apple butter?
Applesauce will add too much extra liquid. For best results, use apple butter. If you can’t find apple butter locally, you can always make your own!
Can I make this without an ice cream maker?
For best results, an ice cream maker is recommended. If you’ve made no churn ice cream before and are familiar with the process, you can definitely give it a try with this but I can’t promise how it will turn out.
Can I use store bought caramel sauce?
Absolutely! If you don’t want to make your own or don’t have time to, you can use store bought caramel sauce. Be sure to use a good quality caramel sauce with a taste you like. Caramel sauce should be a pourable consistency when adding to your ice cream but not warm.
Do you have recipes for caramel sauce?
Yes! Try these:
How many will this recipe serve?
This will vary per household, depending on your portion size. This should serve roughly 4, give or take.
How long will this keep?
Stored in an airtight container in your freezer, this will keep for at least several weeks or longer – if it isn’t enjoyed immediately!
What ice cream maker do you recommend?
You should use a 1.5 quart – 2 quart ice cream maker.
I currently use this model of ice cream maker
Caramel Apple Ice Cream
- 1 1/2 C whole milk
- 1 1/2 C heavy cream
- 1/4 C granulated sugar
- 1/4 C light brown sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 5 large egg yolks
- 1 C apple butter
- Caramel sauce
- In a large bowl, with a mesh strainer set on top, add 1 cup heavy cream and vanilla extract. Stir to combine. Set aside.
- In a medium saucepan over medium heat, combine remaining heavy cream, whole milk, sugars and sat. Stir to combine and dissolve sugar. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer egg mixture to saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved heavy cream, discard any solids. Cool over an ice bath to room temperature.
- In a blender, combine ice cream custard base with apple butter. Process until smooth and combined. Transfer to a large bowl. Cover and plate in refrigerator until thoroughly chilled or overnight.
- Churn ice cream according to manufacturer's directions. Alternate additions of ice cream and caramel sauce. Gently swirl if desired. Transfer to freezer until firm.
- Serve with additional salted caramel sauce and whipped cream.
More Fall recipes to try:
- Apple crisp cupcakes with caramel cream cheese frosting
- Apple cinnamon coffee cake with cinnamon streusel
- Stovetop cinnamon apple butter
- Apple butter snickerdoodle cookies
- Pumpkin cake with cream cheese frosting
- Pumpkin latte ice cream
- Spiced pumpkin cheesecake with caramel sauce
- Pumpkin streusel muffins
- Chocolate cupcakes with rainbow buttercream frosting
Items used in this recipe:
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