Name: Caramel Apple Ice Cream
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: For the apple filling:; 2 apples (Granny Smith or Honeycrisp), peeled and diced; 2 tbsp butter; 1/4 cup brown sugar; 1 tsp ground cinnamon; Pinch of salt; For the ice cream base:; 2 cups heavy cream; 1 (14 oz) can sweetened condensed milk; 1 tsp vanilla extract; For the caramel swirl:; 1/3 cup caramel sauce (store-bought or homemade)

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This Caramel Apple Ice Cream is one of my favorite ways to enjoy cozy fall flavors all year round. It’s creamy, rich, and loaded with tender cinnamon-spiced apples and thick swirls of golden caramel. Every bite tastes like a caramel apple pie in ice cream form—and it’s even better when it’s homemade.

Why You’ll Love This Recipe

I love how this ice cream brings together the sweet-tart flavor of apples with warm spices and indulgent caramel. It’s both refreshing and comforting at the same time. Whether I’m using an ice cream maker or going no-churn, the texture stays smooth and luscious, and the mix-ins make every scoop something special. It’s a perfect dessert for fall gatherings, holidays, or when I just want to treat myself.

Ingredients

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

For the apple filling:

Apples (I like using Granny Smith or Honeycrisp), peeled and diced
Brown sugar
Butter
Ground cinnamon
A pinch of salt

For the ice cream base:

Heavy cream
Sweetened condensed milk
Vanilla extract

For the caramel swirl:

Store-bought or homemade caramel sauce

Directions

I start by making the apple filling: In a skillet over medium heat, I cook the diced apples with butter, brown sugar, cinnamon, and a pinch of salt until they’re soft and caramelized. I let them cool completely.
In a large bowl, I whip the heavy cream to stiff peaks.
In a separate bowl, I mix the sweetened condensed milk and vanilla.
I gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
I fold in the cooled apple mixture.
I pour half of the ice cream mixture into a loaf pan, then drizzle caramel sauce over it. I repeat with the remaining mixture and more caramel, swirling gently with a knife.
I cover and freeze the ice cream for at least 6 hours or overnight until firm.

Servings and timing

This recipe makes about 6–8 servings. It takes 20 minutes to prep and needs at least 6 hours to freeze fully—so I usually make it the night before I plan to serve it.

Variations

Sometimes I add crushed graham crackers or bits of pie crust for a caramel apple pie vibe. I’ve also added a splash of bourbon to the apple mixture for a grown-up twist. If I want a tangier bite, I use more tart apples or swirl in a bit of apple butter along with the caramel.

storage/reheating

I store the ice cream in a tightly sealed container in the freezer for up to 2 weeks. When I’m ready to scoop, I let it sit at room temperature for 5–10 minutes to soften slightly. There’s no reheating—just scoop and enjoy.

FAQs

Can I use store-bought caramel?

Yes, I use any thick, good-quality caramel sauce I like. Homemade works great too if I have extra time.

What apples are best?

I like using tart apples like Granny Smith or sweet-tart ones like Honeycrisp so the flavor stands out against the creamy base.

Do I need an ice cream maker?

Not for this recipe. It’s a no-churn version, so I just whip the cream and freeze—it’s super simple.

Can I make it dairy-free?

Yes, I use coconut cream in place of heavy cream and sweetened condensed coconut milk. It changes the flavor slightly, but still tastes amazing.

Will the apples stay soft after freezing?

Yes, as long as I cook them first. They stay tender and flavorful even after being frozen.

Conclusion

This Caramel Apple Ice Cream is one of those desserts I can’t get enough of. It’s creamy, comforting, and full of warm spiced apple goodness and gooey caramel in every bite. Whether I’m serving it at a fall party or sneaking a scoop late at night, it always feels like the perfect treat.