Description
This Creamy Caramel Apple Ice Cream captures all the cozy flavors of fall in one frozen dessert. Featuring swirls of gooey caramel and tender cinnamon-spiced apples in a rich vanilla custard base, this homemade ice cream is indulgent, comforting, and full of nostalgic caramel apple flavor. It’s the perfect make-ahead treat for autumn gatherings or anytime you want a seasonal scoop.
Ingredients
- For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (divided)
- 4 egg yolks
- 1 teaspoon vanilla extract
- For the spiced apples:
- 2 apples, peeled and diced (Granny Smith or Honeycrisp recommended)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- To finish:
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
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In a saucepan, heat heavy cream, milk, and half the granulated sugar over medium heat until warm.
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In a bowl, whisk egg yolks with the remaining sugar until thick and pale.
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Slowly temper yolks by whisking in warm cream mixture, then return everything to the saucepan.
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Stir constantly over medium heat until mixture thickens and coats the back of a spoon.
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Strain custard into a clean bowl, stir in vanilla, and chill in the refrigerator until fully cold.
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Meanwhile, cook apples in butter with brown sugar, cinnamon, and salt until soft and caramelized. Let cool.
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Churn chilled custard in an ice cream maker according to manufacturer’s instructions.
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In the last few minutes of churning, fold in apples and swirl in caramel sauce.
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Transfer to a container and freeze until firm, about 2–4 hours.
Notes
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Salted caramel adds extra depth and balances the sweetness.
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Pears can be used instead of apples for a fun twist.
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Add-ins like crushed graham crackers or toasted pecans give extra texture.
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For a dairy-free version, use full-fat coconut milk and dairy-free caramel.
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No ice cream maker? Freeze custard and stir every 30 minutes for a few hours for a no-churn version.
