Description
Delight in this No-Churn Caramel Apple Crisp Ice Cream, capturing the essence of fall with creamy caramelized apples and crunchy bits.
Ingredients
Scale
- 3 medium Honeycrisp apples (diced)
- 2 tablespoons Salted butter (for sautéing)
- 1/4 cup Light brown sugar
- 1 teaspoon Cinnamon
- 2 cups Heavy cream (whipped until stiff peaks form)
- 1 can Condensed milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon (second dash)
- 4 sheets Graham crackers (crushed)
- 1/2 cup Caramel drizzle
Instructions
- Sauté the Apples: In a pan over low-medium heat, combine diced Honeycrisp apples, salted butter, light brown sugar, and cinnamon. Sauté for 8-10 minutes until the apples soften and the sauce thickens. Set aside to cool.
- Whip the Cream: Pour heavy cream into a large mixing bowl. Using a hand mixer, whip the cream until stiff peaks form—this should take about 3-5 minutes.
- Combine Ingredients: Gently fold in the condensed milk, vanilla extract, cinnamon, sautéed apples, and 3 crushed graham cracker sheets. Be careful not to overmix; you want to keep that fluffy texture.
- Layer and Freeze: Transfer half of the ice cream mixture to a loaf pan. Add 1 crushed graham cracker sheet and drizzle with caramel. Repeat the layering with the remaining mixture, adding another graham cracker sheet and caramel on top.
- Chill in Freezer: Cover with aluminum foil and place in the freezer. Freeze for 4-5 hours until completely solid and firm.
- Serve and Enjoy: Once ready, remove the ice cream from the freezer and let it thaw for a couple of minutes. Scoop out portions, serve in bowls, and enjoy the delight of homemade ice cream!
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Churn Caramel Apple Crisp