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Ladies and gentleman, I give you this week’s recipe: caramel apple no churn ice cream!
You’re probably wondering why ice cream as a fall recipe? Well, the recipe was inspired by the record hot weather we’ve been having. Ironically, fall finally decided to show up this past Saturday with a 30 degree temperature drop.
Welcome to Ohio.
I stumbled on to the concept of no churn ice cream from a post I saw over on Half Baked Harvest. M loves ice cream and I contemplated making homemade ice cream for her birthday. Unfortunately, life got in the way and I had to take the more convenient route and get ice cream from the store.
But this run around I don’t have to be making ice cream in bulk with a limited time table. Which means I can take a few minutes and create a seasonal flavor that compliments the heat. Honestly, no churn ice cream is not that hard either. Whipped cream blended with sweetened condensed milk and then mixes added in as desired.
I’ve seen some recipes online that feature caramelized apples cut up and mixed in but I thought I’d spin a simpler recipe that could then be the a la mode for an apple crisp. I opted to use store bought caramel and apple pie seasoning. Why? Because not all of us have time to cook up some caramel syrup. It doesn’t mean I haven’t. Believe me, there’s a reason I picked up apple cider this year. (And the answer lies over here at Smitten Kitchen.)
Needless to say, it was still a hit with the little one.
Caramel Apple No Churn Ice Cream
- Mixer with Whisk Attachment
- Loaf Pan
- 2 cups Heavy Whipping Cream
- 1 can 15 oz Sweetened Condensed Milk
- 1/4-1/2 cup Caramel Sauce (Purchased or homemade)
- 2 tsp Apple Pie Spice (Purchased or homemade)
- Whip heavy whipping cream in stand mixer with a whisk attachment at medium high speed until soft peaks form.
- Slowly drizzle in the sweetened condensed milk and continue to whip until solid peaks form. Mix in apple pie seasoning.
- Gently fold about 3/4ths the caramel sauce in, trying to avoid over mixing to keep beautiful swirls in your ice cream. Pour into a bread loaf pan. Top with additional caramel sauce.
- Cover with plastic wrap and freeze for at least 6-8 hours. Serve on top of apple crisp for a tasty pair!
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