Caramel Apple Ice Cream

This caramel apple ice cream is creamy, rich, and packed with the flavors of fall. I like how the sweet caramel swirls blend with tender cinnamon-spiced apples, creating a dessert that feels both cozy and refreshing. Whether I make it in an ice cream maker or a no-churn version, it always tastes indulgent and comforting.

Why You’ll Love This Recipe

I like this recipe because it combines two of my favorite treats—caramel apples and ice cream—into one delicious dessert. The apples add texture and warmth, while the caramel gives a sweet, buttery flavor that makes every bite special. I also enjoy how versatile it is; I can serve it on its own, with pie, or even in an ice cream sundae.

Ingredients

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

• heavy cream

• sweetened condensed milk

• vanilla extract

• apples, peeled and diced

• butter

• brown sugar

• ground cinnamon

• caramel sauce

Directions

1. I start by cooking the apples in a skillet with butter, brown sugar, and cinnamon until they’re soft and caramelized. I let them cool completely.

2. In a large bowl, I whip the heavy cream until stiff peaks form.

3. I gently fold in the condensed milk and vanilla until smooth.

4. I stir in the cooled apple mixture and swirl in caramel sauce.

5. I transfer the mixture into a loaf pan, cover, and freeze for at least 6 hours or until firm.

Servings and timing

This recipe makes about 8 servings. It takes me around 20 minutes to prepare the mixture, and then about 6 hours to freeze before it’s ready to scoop.

Variations

I sometimes add crushed graham crackers or shortbread cookies for extra crunch. When I want a stronger spice flavor, I stir in a little nutmeg or allspice. For a more decadent version, I drizzle extra caramel on top before serving.

storage/reheating

I keep the ice cream covered in the freezer for up to 2 weeks. Since it’s frozen, I don’t reheat it, but I let it sit at room temperature for a few minutes before scooping so it softens slightly.

FAQs

Do I need an ice cream maker for this recipe?

No, I usually make it no-churn style, but if I have an ice cream maker, I churn the cream mixture and fold in the apples and caramel at the end.

Can I use canned apple pie filling instead of fresh apples?

Yes, I sometimes use canned filling for convenience, but I prefer fresh apples for a better texture.

What kind of apples work best?

I like using Granny Smith for tartness or Honeycrisp for a sweeter flavor. Both hold up well when cooked.

Can I make this dairy-free?

Yes, I replace the cream with coconut cream and use a dairy-free caramel sauce for a vegan-friendly version.

How do I keep the caramel swirl from mixing in too much?

I drizzle it in layers as I add the ice cream to the pan, then gently swirl with a knife instead of stirring.

Conclusion

This caramel apple ice cream is one of my favorite desserts because it’s creamy, flavorful, and has just the right mix of sweet and spiced notes. I like how it feels special enough for a holiday but easy enough to make anytime. Whenever I want a fall-inspired frozen treat, this recipe is always my go-to.