Indulge in a creamy, homemade caramel apple ice cream that’s as delightful as it is simple to make.
Packed with tender cinnamon-spiced apples and swirls of rich dulce de leche, this no-churn treat offers a satisfying balance of protein from cream, fiber from apples, and healthy fats.
Quick to prepare, it’s perfect for everyday desserts or meal prep-friendly sweet cravings.
Quick & Easy Caramel Apple Ice Cream
Equipment
- 1 Stainless Steel Mixing Bowl
- 1 KitchenAid Stand Mixer (or any electric mixer)
- 1 Loaf pan (9×5 inches)
- 1 Nonstick Skillet
- 1 Knife (for swirling)
- 1 spoon or spatula
Ingredients
- 2 Tbsp butter
- 2 medium apples chopped
- ¼ cup brown sugar
- 1 Tbsp white sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp vanilla extract
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- ¼ cup dulce de leche
Instructions
- Prepare the Apples: Start by washing, peeling (optional), and chopping your apples into small, even pieces. This ensures they cook uniformly and distribute well throughout the ice cream. Using medium-sized apples is ideal—they offer a perfect balance of sweetness and texture. Set the chopped apples aside while you prepare the caramel mixture.
- Cook the Apples in Caramel: Place a nonstick skillet over medium-high heat and add 2 tablespoons of butter. Allow the butter to melt completely, swirling the pan occasionally to coat the bottom evenly. Once melted, add the chopped apples along with ¼ cup of brown sugar and 1 tablespoon of white sugar. Sprinkle in 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon vanilla extract. Stir to combine all ingredients thoroughly. Cook the mixture for 6 to 7 minutes, stirring occasionally, until the apples soften and release their natural juices, forming a sweet, spiced glaze. Remove the skillet from the heat and let the apple mixture cool completely to room temperature.
- Whip the Cream: While the apple mixture is cooling, pour 2 cups of heavy cream into a large mixing bowl. Using a stand mixer fitted with a whisk attachment (or a hand mixer), beat the cream on medium-high speed until soft peaks form. Once soft peaks appear, continue whisking until the cream holds stiff peaks. This creates a light, airy base that will give the ice cream its creamy, fluffy texture.
- Combine Apples and Condensed Milk: In a separate medium bowl, add 1 (14 oz) can of sweetened condensed milk. Gently fold in the cooled apple mixture until well combined. Make sure the apples and their spiced juices are evenly distributed throughout the condensed milk, creating a rich, flavorful base for the ice cream.
- Fold the Whipped Cream: Take half of the whipped cream and gently fold it into the apple-condensed milk mixture. Use a spatula and fold slowly to maintain the light, airy texture of the whipped cream. Once fully incorporated, fold in the remaining whipped cream until the mixture is smooth and uniform, with no streaks of cream or condensed milk remaining.
- Layer the Ice Cream: Grab a 9×5-inch loaf pan and spread half of the whipped apple mixture into the bottom, smoothing it into an even layer. Take ¼ cup of dulce de leche and drop dollops over the top. Using a knife or skewer, gently swirl the dulce de leche through the mixture to create a marbled effect. Repeat this process with the remaining whipped apple mixture and remaining dulce de leche, layering and swirling until all ingredients are used.
- Freeze the Ice Cream: Cover the loaf pan tightly with plastic wrap to prevent ice crystals from forming. Place the pan in the freezer and allow it to set for at least 5–6 hours, or preferably overnight. This ensures the ice cream firms up to the perfect scoopable consistency while allowing the flavors to meld beautifully.
- Serve and Garnish: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Serve generous scoops in bowls or cones, and optionally drizzle with chocolate sauce or additional dulce de leche for an extra decadent touch. Enjoy your creamy, spiced, caramel apple dessert!
Notes
- Use crisp, sweet-tart apples like Honeycrisp or Fuji for the best texture and flavor.
- Make sure the apple mixture cools completely before folding into whipped cream to prevent it from deflating.
- Swirl the dulce de leche gently to maintain a marbled effect—over-mixing will blend it completely.
- No ice cream maker? No problem! This is a true no-churn recipe.
- For a lighter version, substitute half the heavy cream with full-fat coconut cream.
- You can prep the apple mixture a day in advance for convenience.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping to achieve perfect texture.
Chef’s Secrets For Best Results
The key to achieving smooth, creamy ice cream lies in properly whipping the cream to stiff peaks without over-whipping.
Over-whipped cream can become grainy and lose its volume.
Similarly, cooking the apples just until tender preserves their shape and provides delightful texture in every bite.
For a deeper flavor, lightly toast the spices before adding them to the apples.
Using room-temperature dulce de leche makes swirling easier, creating a more dramatic marbled appearance.
Patience is essential—allowing the ice cream to freeze fully enhances its flavor and ensures the perfect scoop.
Serving Suggestions To Impress Guests
This caramel apple ice cream pairs beautifully with warm desserts like apple pie, cinnamon cookies, or a slice of buttery pound cake.
For a festive touch, top each scoop with crushed nuts, caramel drizzle, or a sprinkle of cinnamon sugar.
Serve in waffle cones, bowls, or dessert glasses for a sophisticated presentation.
Adding a dollop of whipped cream or a few chocolate shavings elevates this simple treat into an indulgent dessert that looks as good as it tastes.
Perfect for family gatherings, holiday celebrations, or a cozy night in.
Storage Tips For Long-Lasting Ice Cream
Store the ice cream in an airtight container to prevent freezer burn and maintain creaminess.
If possible, press a piece of parchment paper directly onto the surface before sealing to minimize ice crystals.
It can be kept in the freezer for up to two weeks without compromising texture.
When ready to serve, remove it from the freezer for 5–10 minutes to soften slightly.
Avoid repeated thawing and refreezing, as this can cause a grainy texture.
Labeling the container with the date helps track freshness and ensures you enjoy it at its peak flavor.
Frequently Asked Questions
1. Can I make this ice cream without heavy cream?
Yes! You can use full-fat coconut cream as a substitute for a dairy-free or lighter version. The texture will still be creamy and airy, though slightly less rich than traditional heavy cream.
2. Can I prepare the apple mixture in advance?
Absolutely. The spiced apple mixture can be made a day ahead and stored in the refrigerator. Just make sure it cools completely before folding it into whipped cream to maintain volume.
3. Can I use a different sweetener instead of brown sugar?
Yes, alternatives like coconut sugar or maple syrup can work. Keep in mind that the flavor profile may change slightly, adding a more caramel-like or earthy sweetness to the apples.
4. How do I get a nice swirl with dulce de leche?
Use room-temperature dulce de leche and gently dollop it over the ice cream layers.
Swirl with a knife or skewer in slow, circular motions to create a marbled effect. Avoid over-mixing or it will blend completely.
5. Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped walnuts, pecans, or chocolate chips can be folded into the ice cream along with the apples.
Just add them in the final folding step to distribute evenly without crushing the whipped texture.
