Quick & Easy Caramel Apple Ice Cream
A creamy, no-churn caramel apple ice cream with tender cinnamon-spiced apples and luscious dulce de leche swirls. Easy to make, fiber-rich, and rich in healthy fats, it’s a perfect everyday dessert or weekend treat.
Equipment
- 1 Stainless Steel Mixing Bowl
- 1 KitchenAid Stand Mixer (or any electric mixer)
- 1 Loaf pan (9x5 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.
