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

Scale

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