Creamy Caramel Apple Ice Cream

This creamy caramel apple ice cream is my favorite way to enjoy all the cozy, nostalgic flavors of a caramel-dipped apple in frozen dessert form. It’s rich, smooth, and swirled with gooey caramel and tender spiced apples, making every bite taste like fall in a bowl.

Why You’ll Love This Recipe

I love how this recipe blends warm and cool sensations in such a satisfying way. The cinnamon-spiced apples give it that comforting pie vibe, while the caramel ribbons add just the right amount of sweetness. It’s perfect for when I want something indulgent, seasonal, and a little unexpected. And the best part? It’s totally make-ahead friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Granulated sugar
• Egg yolks
• Vanilla extract
• Apples (peeled, diced)
• Butter
• Brown sugar
• Ground cinnamon
• Salt
• Caramel sauce (store-bought or homemade)

Directions

1. I start by making the custard base: In a saucepan, I heat the cream, milk, and half the sugar until warm—not boiling.

2. In a bowl, I whisk the egg yolks with the remaining sugar until pale and thick.

3. I slowly pour the warm cream mixture into the yolks, whisking constantly to temper them, then return everything to the saucepan.

4. I cook it gently over medium heat, stirring constantly until it thickens enough to coat the back of a spoon.

5. I strain the custard into a clean bowl, stir in vanilla, and chill it completely in the fridge.

6. While that chills, I melt butter in a skillet and sauté the apples with brown sugar, cinnamon, and a pinch of salt until soft and caramelized. I let them cool too.

7. Once the custard is cold, I churn it in my ice cream maker according to the manufacturer’s instructions.

8. When it’s almost done, I fold in the cooked apples and swirl in the caramel sauce.

9. I transfer the ice cream to a container and freeze it for a few hours until firm.

Servings and timing

This recipe makes about 6 servings. It takes around 30 minutes to prepare, plus about 30 minutes of churning and a few hours to freeze and firm up. I usually make it a day ahead so it’s ready when I want it.

Variations

• I use salted caramel for a little extra depth.

• I sometimes swap apples for pears when I want a twist.

• For more crunch, I fold in crushed graham crackers or toasted pecans.

• I’ve even tried a dairy-free version with coconut milk and it turns out super creamy.

storage/reheating

I store this ice cream in an airtight freezer-safe container for up to 2 weeks. I let it sit at room temperature for 5–10 minutes before scooping for the best texture. No reheating needed—it’s ice cream after all!

FAQs

Do I need an ice cream maker?

It helps, but I’ve made this by freezing the custard base and stirring every 30 minutes for a few hours. It’s not as creamy, but still tasty.

What type of apples work best?

I like using tart varieties like Granny Smith or Honeycrisp. They hold their shape and balance the sweetness of the caramel.

Can I make the caramel sauce from scratch?

Yes, and I often do. A simple mix of sugar, butter, cream, and a pinch of salt gives the richest flavor.

How long does the ice cream last in the freezer?

About 2 weeks for best texture and flavor. After that, it may get icy if not stored properly.

Can I make this egg-free?

Yes, I skip the custard base and use sweetened condensed milk with whipped cream for a no-churn version. It’s a little different, but still delicious.

Conclusion

This caramel apple ice cream is everything I crave when I want something cozy but cool. It’s creamy, flavorful, and packed with sweet-spiced apple goodness. Whether I’m serving it at a fall gathering or sneaking a scoop late at night, it always feels like a special treat.