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Caramel Apple Ice Cream

5 from 7 votes
prep 15 minutes
8 hours
total 8 hours 30 minutes
Serves 10 servings
This caramel apple ice cream is flavored with apple butter and then swirled with salted caramel sauce, more apple butter and layered with a graham cracker streusel. She's the perfect transition from summer to fall.
Servings 10 servings

Equipment

Ingredients

Homemade Salted Caramel Sauce

  • 200 grams granulated sugar
  • 60 mL water
  • 85 grams salted butter , softened
  • 120 mL heavy cream
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract, or vanilla bean paste

Graham Cracker Streusel

  • 56 grams salted butter, melted
  • 50 grams light or dark brown sugar, lightly packed
  • 40 grams all-purpose flour*, spooned and leveled
  • 60 grams graham cracker crumbs
  • 1 tsp ground cinnamon
  • tiny pinch fine sea salt

Apple Ice Cream

  • 480 mL heavy whipping cream, cold, (18 ounces in weight not fluid ounces)
  • 396 grams sweetened condensed milk
  • tiny pinch fine sea salt
  • 1 Tbsp vanilla bean paste
  • 135 grams apple butter, homemade or storebought

Method

Homemade Salted Caramel Sauce

  1. Place the sugar and water in a medium size heavy bottom sauce pan. Swirl the pan until the sugar is immersed in water. Place the saucepan over medium heat and allow the sugar to fully dissolve in the water, gently swirling the pan every minute or so.
    200 grams granulated sugar, 60 mL water
  2. Bring the sugar and water to a simmer and lower the heat to medium-low. If you're seeing any crystallizing on the edge of the pan, place the lid on the pan OR brush them down with a wet pastry brush.
  3. Allow the mixture to simmer until the color begins to darken to an amber color, this should take about 10 minutes. Make sure to remove the lid and check the color at least every minute.
  4. You can gently swirl the pan every couple of minutes but DO NOT STIR IT WITH ANYTHING. If there are crystalized pieces of sugar on the sides of the pan, the steam running down from the lid should dissolve them but if it doesn’t, you can use a wet pastry brush wet to brush them away or just leave them there and don't mix them into the caramel at the end.
  5. Once the sugar is an amber color, remove it from the heat and stir in the butter until it's completely combined.
    85 grams salted butter softened
  6. Carefully pour in the heavy whipping cream while stirring constantly but don't be aggressive with the edge of the pot. If there are harder chunks stuck to the pan, leave them there.
    120 mL heavy cream
  7. Pour the caramel sauce in a heat proof jar and stir in the salt and vanilla .
    1/2 tsp fine sea salt, 1 tsp vanilla extract or vanilla bean paste

Graham Cracker Streusel

  1. In a medium bowl, microwave the butter just until it's melted.
    56 grams salted butter melted
  2. Add the sugar, flour, graham cracker crumbs, cinnamon and salt and use a fork to mix it together until pea-sized chunks form. If it's too wet and it all sticks together, just add 1 tsp of flour at a time just until the the mixture crumbles.
    50 grams light or dark brown sugar lightly packed, 40 grams all-purpose flour* spooned and leveled, 60 grams graham cracker crumbs, 1 tsp ground cinnamon, tiny pinch fine sea salt

Ice Cream

  1. Place the heavy whipping cream in the bowl of a stand mixer (or a large bowl with an electric mixer) and beat it at medium speed until it starts to thicken (so it doesn't splash). Increase the speed to high and beat just until it forms stiff peaks.
    480 mL heavy whipping cream cold, (18 ounces in weight not fluid ounces)
  2. Add the sweetened condensed milk, apple butter, vanilla bean paste and salt and beat again just until it's fully combined.
    396 grams sweetened condensed milk, tiny pinch fine sea salt, 1 Tbsp vanilla bean paste, 135 grams apple butter homemade or storebought
  3. Spread 1/3 of the ice cream in a deep pan or container. Drop globs of the apple butter on top and then drizzle some chilled caramel sauce over it. Use a knife to swirl it around and top with a generous layer of the streusel. I swirled it again after adding the streusel so it gets mixed in a little better and doesn't form such a distinct layer.
  4. Repeat with the next two layers and then cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.

Notes

*if you're worried about consuming raw flour, heat treat it by baking it in the oven on a pan or microwaving it in a bowl until it reaches 160F (71C).

Nutrition

Calories: 535kcalCarbohydrates: 52gProtein: 6gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 106mgSodium: 254mgPotassium: 250mgFiber: 1gSugar: 46gVitamin A: 1301IUVitamin C: 2mgCalcium: 174mgIron: 1mg
Course: Dessert
Cuisine: American
Keyword: apple ice cream,, apple pie ice cream, apple streusel ice cream, caramel apple ice cream