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Apple and Salted Caramel No Churn Ice Cream

A easy no churn ice cream with sweetly roasted apples and salted caramel sauce.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 2


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.