No-Churn Caramel Apple Crisp Ice Cream Recipe
Introduction
This No-Churn Caramel Apple Crisp Ice Cream is a delightful treat that combines warm cinnamon-spiced apples with creamy homemade ice cream. It’s easy to make without an ice cream maker and perfect for anyone craving a comforting dessert with a twist.
Ingredients
- 2 Honeycrisp apples, peeled & diced
- 2 tbsp salted butter
- 1/4 cup light brown sugar
- 2 tsp cinnamon
- 2 cups heavy cream
- 14 oz condensed milk
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 5 graham crackers, separated
- Caramel drizzle (store-bought or homemade)
Instructions
- Step 1: Add the diced apples, butter, light brown sugar, and 2 teaspoons cinnamon to a pan over low-medium heat. Sauté for 8-10 minutes until the apples are softened and the sauce has thickened. Remove from heat and let cool.
- Step 2: In a large mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
- Step 3: Gently fold in the condensed milk, vanilla extract, 1 teaspoon cinnamon, sautéed apples, and 3 crushed graham cracker sheets. Combine carefully without overmixing.
- Step 4: Transfer about half of the ice cream mixture into a loaf pan. Sprinkle 1 crushed graham cracker sheet over it and drizzle with caramel sauce. Repeat the layering with the remaining ice cream mixture, graham cracker sheet, and caramel drizzle.
- Step 5: Cover the pan with aluminum foil and place it in the freezer. Freeze for 4-5 hours until fully firm.
- Step 6: When ready to serve, remove from freezer and let thaw for a few minutes. Scoop and enjoy your caramel apple crisp ice cream!
Tips & Variations
- Use tart apples like Granny Smith for a tangier contrast to the sweet caramel.
- For extra crunch, sprinkle chopped nuts along with the graham crackers.
- Make your own caramel sauce by gently melting sugar and butter for a personalized touch.
- Swap graham crackers for oatmeal cookies to enhance the apple crisp flavor.
Storage
Store the ice cream in an airtight container or keep it covered in the loaf pan with foil. It will keep well in the freezer for up to 2 weeks. Before serving, let it sit out for a few minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of apples?
Yes, any firm apple works well. Honeycrisp, Fuji, or Granny Smith are great choices depending on your preferred balance of sweetness and tartness.
Do I have to use condensed milk?
Condensed milk adds sweetness and creaminess without churning. For best texture, use sweetened condensed milk as specified, but you can experiment with substitutes though results may vary.
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No-Churn Caramel Apple Crisp Ice Cream Recipe
- Total Time: 5 hours 30 minutes
- Yield: 8 servings 1x
Description
This No-Churn Caramel Apple Crisp Ice Cream combines the warm flavors of sautéed cinnamon apples and crunchy graham crackers folded into creamy homemade ice cream, all topped with luscious caramel drizzle. Perfect for a comforting dessert without the need for an ice cream maker.
Ingredients
Sautéed Apples
- 2 Honeycrisp apples, peeled & diced
- 2 tbsp salted butter
- 1/4 cup light brown sugar
- 2 tsp cinnamon
Ice Cream Base
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 5 graham crackers, separated
Caramel Drizzle
- Caramel sauce (quantity as desired for drizzling)
Instructions
- Sauté the Apples: In a pan over low-medium heat, combine the diced Honeycrisp apples, salted butter, light brown sugar, and cinnamon. Cook for 8-10 minutes, stirring occasionally, until the apples are softened and the sauce has thickened. Remove from heat and allow to cool completely.
- Whip the Cream: Pour the heavy cream into a large mixing bowl. Using a hand mixer, whip the cream until stiff peaks form, indicating it is well aerated and holds shape firmly.
- Combine Ice Cream Mixture: Gently fold in the sweetened condensed milk, vanilla extract, 1 tsp cinnamon, the cooled sautéed apples, and 3 crushed graham cracker sheets into the whipped cream. Be careful not to overmix to preserve the airy texture.
- Layer the Ice Cream: Transfer about half of the ice cream mixture into a loaf pan. Sprinkle 1 crushed graham cracker sheet evenly over the layer and drizzle with caramel sauce. Repeat by adding the remaining ice cream mixture, then topping with another crushed graham cracker sheet and additional caramel drizzle.
- Freeze: Cover the plank pan with aluminum foil and place it in the freezer for 4-5 hours or until the ice cream is completely solid and firm.
- Serve: Remove the ice cream from the freezer and let it thaw for a couple of minutes for easier scooping. Serve in bowls or cones and enjoy the creamy texture with the sweet apple crisp flavors.
Notes
- Use Honeycrisp apples for their sweet and tart flavor, but Granny Smith or Fuji apples work well too.
- Ensure the sautéed apples are fully cooled before folding into the cream to prevent melting.
- For a firmer texture, freeze overnight instead of 4-5 hours.
- Store leftover ice cream covered in the freezer for up to one week.
- To make your own caramel sauce, you can melt sugar and butter together with cream until golden and smooth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no churn ice cream, caramel apple ice cream, apple crisp dessert, homemade ice cream, fall dessert, no ice cream maker recipe
