No-Churn Caramel Apple Cider Ice Cream

Caramelized apples and a homemade apple cider caramel are swirled into this easy, no-churn ice cream. A perfectly refreshing fall treat.

No-Churn Caramel Apple Cider Ice Cream

My son recently had braces put on his teeth. I’ve been impressed by how he has adjusted to a mouthful of metal. I don’t want to jinx it, but he’s rarely complained about what he can or can’t eat. Goodbye to corn on the cob, crunchy carrots, and chomping on an apple. 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.

No-Churn Caramel Apple Cider Ice CreamNo-Churn Caramel Apple Cider Ice Cream

My soon-to-be teenager lit up when I gave him a scoop of this caramel apple-inspired ice cream and I’m pretty sure I caught a glimpse of my sweet little boy in that grown up, silver smile.

No-Churn Caramel Apple Cider Ice CreamNo-Churn Caramel Apple Cider Ice CreamClick here for the apple cider caramel sauce recipe.

No-Churn Caramel Apple Cider Ice Cream
 
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Total Time
 
Caramelized apples and a homemade apple cider caramel are swirled into this easy, no-churn ice cream. A perfectly refreshing fall treat.
Author:
Recipe Type: Dessert
Serves: 1.5 quarts
Ingredients
Apple Cider Caramel Sauce
  • Click the link above for the recipe.
Caramel Apple Chunks
  • 3 Tbsp unsalted butter
  • 3 apples (I like Braeburn or Honeycrisp), peeled, cored and diced into ½ inch chunks
  • ½ tsp cinnamon
  • 1 Tbsp sugar
  • pinch of kosher salt
  • ½ cup apple cider caramel sauce
Caramel Apple No Churn Ice Cream
  • 1 - 14 oz can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • 2 cups heavy cream
  • Caramel apple chunks
Instructions
Apple Cider Caramel Sauce:
  1. Click the link above for the recipe.
  2. Makes 1 cup of caramel sauce. You'll need a ½ cup for the apples. Reserve ½ 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 ? of the ice cream into a loaf pan and swirl ? 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.

 

Cathy Roma

Cathy Roma is the voice behind the blog What Should I Make For… where her creative recipes are accompanied by vivid photos and whimsical anecdotes about her life. Her aptly titled blog was conceived after family and friends often turned to her asking, “What should I make for a quick dinner, party or an easy side?”. It features a variety of cuisines, techniques, and foods, both savory and sweet. Cathy is the former owner of Swirled Bakery, a local online bakery that specialized in cookies and confections and she received her degree in culinary arts from the Institute of Culinary Education in New York City. A resident of South Orange, she is inspired everyday by her vibrant, artistic community and fresh, local ingredients.

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