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No Churn Caramel Apple Ice Cream Recipe

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★★★★★

4.9 from 86 reviews

This No Churn Caramel Apple Ice Cream is a creamy, fluffy treat filled with cozy fall spices, featuring a no-cook vanilla ice cream base layered with sweet apple pie filling, rich salted caramel, and a crunchy graham cracker crumble. Perfect for an easy homemade dessert that captures the warm flavors of autumn without the need for an ice cream maker.

Ingredients

Scale

Graham Cracker Crumble

  • 1 sleeve honey graham crackers (about 10 sheets or 20 squares), roughly crushed into various sized pieces
  • ¼ cup dark brown sugar packed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted

No Churn Apple Ice Cream

  • 1 pint heavy whipping cream, cold
  • 1 (13.5 oz) tub old fashioned caramel dip
  • ½ teaspoon sea salt
  • 1 (8 oz) block cream cheese, room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1 (21 oz) can apple pie filling, chopped into small chunks including the syrup

Instructions

  1. Prepare Graham Cracker Crumble: Preheat your oven to 325°F and line a rimmed baking sheet with a silicone baking mat. In a medium bowl, combine crushed graham crackers, dark brown sugar, ground cinnamon, and salt. Stir in melted butter until evenly coated. Spread the mixture onto the baking sheet, pressing it tightly into an even layer. Bake for 8-12 minutes until fragrant and golden. Allow to cool completely so the crumble crisps up, then break into large chunks for layering.
  2. Whip the Cream: Using a hand or stand mixer, whip the cold heavy cream until stiff peaks form, creating a light and fluffy texture. Set aside for folding later.
  3. Prepare Caramel Salt Mixture: In a small bowl, stir together the old fashioned caramel dip and sea salt. Set aside to swirl into the ice cream mixture.
  4. Mix Ice Cream Base: In a large bowl, whip cream cheese, sweetened condensed milk, and vanilla extract with a mixer until smooth and creamy. Gently fold in the chopped apple pie filling, incorporating both the apple chunks and the syrup for flavor and moisture.
  5. Fold in Whipped Cream: Carefully fold the whipped cream into the cream cheese mixture to maintain its fluffy texture while combining all the ingredients smoothly.
  6. Layer the Ice Cream: Pour half of the ice cream mixture into a freezer-safe container. Drop half of the salted caramel mixture over it and gently swirl with a knife or spatula. Sprinkle half of the graham cracker crumble on top. Repeat with the remaining ice cream, caramel, and crumble layers.
  7. Freeze and Serve: Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals, then seal with a lid. Freeze for 6-8 hours or until firm. When ready to serve, let it soften at room temperature for 15-20 minutes for easier scooping. Enjoy your cozy caramel apple ice cream!

Notes

  • If short on time, chill the graham cracker crumble in the freezer to speed up cooling.
  • For best texture, ensure the heavy cream is very cold before whipping.
  • Store the ice cream in the freezer for up to 2 weeks to maintain freshness.
  • If the ice cream is too hard to scoop, allow it to thaw at room temperature for 15-20 minutes before serving.

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Find it online: https://lucabites.com/no-churn-caramel-apple-ice-cream-recipe/