Caramel Apple Ice Cream

 

This is the best ice cream I’ve ever made. Yes, even better than the strawberry basil ice cream from this summer. If you love caramel apples, you’re definitely going to want to make this! 

Ingredients

• 2 large apples, peeled, cored, and chopped (I used Braeburn)

• 2 Tbsp butter

• 2 Tbsp packed light brown sugar

• ¼ tsp cinnamon

• Pinch of salt

• 1 cup apple butter

• ½ cup granulated sugar

• ¼ cup packed light brown sugar

• 2 Tbsp light corn syrup

• ¼ cup caramel sauce (+ extra for swirling)

• 2 tsp vanilla extract

• Juice of ½ lemon

• 2 cups heavy cream

• ½ cup half-and-half

Instructions

1. Caramelize the apples

In a skillet, melt 2 Tbsp butter over medium heat. Add 2 large chopped apples, 2 Tbsp light brown sugar, ¼ tsp cinnamon, and a pinch of salt. Cook 8–10 minutes, stirring often, until the apples are soft and golden. Remove from heat and let cool completely.

2. Blend the base

In a blender or large bowl, combine 1 cup apple butter, ½ cup granulated sugar, ¼ cup packed brown sugar, 2 Tbsp light corn syrup, ¼ cup caramel sauce, 2 tsp vanilla extract, and the juice of ½ lemon. Add 2 cups heavy cream and ½ cup half-and-half. Blend or whisk until fully smooth and creamy.

3. Chill

Pour the mixture into an airtight container and refrigerate at least 2 hours or overnight until very cold.

4. Churn

Pour the chilled base into your ice-cream maker and churn according to the manufacturer’s instructions until thick and creamy, like soft-serve (usually 20–25 minutes).

5. Add apples + optional caramel swirl

In the last minute of churning, add the cooled caramelized apple chunks. As you transfer the ice cream to a container, drizzle in a few spoonfuls of caramel sauce if you’d like a swirl.

6. Freeze

Press parchment or plastic wrap directly onto the surface, cover tightly, and freeze 4 hours or until firm.

7. Serve

The ice cream turned out really soft, so no need to wait before scooping!