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Caramel Apple Pie Ice Cream 1

Caramel Apple Pie Ice Cream

This Caramel Apple Pie Ice Cream bridges the gap between traditional apple pie and frozen desserts, delivering all the warm, comforting flavors of a classic apple pie in a cool, creamy treat. The combination of sweet caramel swirls, tender apple pie filling, and buttery pie crust pieces suspended in rich vanilla ice cream creates a dessert experience that's both nostalgic and innovative.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling & Freezing Time 6 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 325 kcal

Equipment

  • Ice Cream Maker
  • Heavy-bottomed saucepan
  • Fine-mesh Sieve
  • Freezer-Safe Container

Ingredients
  

Vanilla Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 2 teaspoons pure vanilla extract

Apple Pie Filling

  • 2 Granny Smith apples peeled and diced into small cubes
  • 1 tablespoon unsalted butter
  • 1/4 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 tablespoon lemon juice

Caramel Swirl

  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon sea salt

Pie Crust Pieces

  • 1 pre-made pie crust baked and crumbled

Instructions
 

  • In a medium saucepan, combine the heavy cream, milk, half the sugar, and salt. Warm over medium heat until steam rises from the surface, but don't let it boil.
  • Whisk the egg yolks with the remaining sugar in a separate bowl until pale yellow and slightly thickened.
  • Slowly pour about 1 cup of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs.
  • Return the tempered egg mixture to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes or 170°F).
  • Remove from heat and pour through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely chilled, at least 4 hours or overnight.
  • For the apple filling: In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, cloves, and lemon juice. Cook for 8-10 minutes until the apples are tender but still hold their shape. Transfer to a bowl and refrigerate until completely cooled.
  • For the caramel sauce: Place sugar in a heavy-bottomed saucepan over medium heat. Watch carefully as it melts and turns amber (about 4-5 minutes), gently swirling the pan to ensure even melting.
  • Once the sugar has completely melted and turned a deep amber color, carefully add the butter and stir until melted. Slowly drizzle in the heavy cream while stirring constantly (mixture will bubble). Add sea salt, continue stirring for about 1 minute, then remove from heat and let cool completely.
  • If using a pre-made pie crust, bake according to package instructions, then let cool completely and break into small, bite-sized pieces.
  • Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions, usually 25-30 minutes. In the last 5 minutes of churning, add half of the cooled apple pie filling and pie crust pieces.
  • Transfer one-third of the churned ice cream to a freezer-safe container. Drizzle with one-third of the caramel sauce and top with one-third of the remaining apple filling and pie crust pieces. Repeat the layers twice more.
  • Use a knife to gently swirl the layers together. Cover the surface with parchment paper, seal the container, and freeze until firm, at least 2 hours or overnight.

Notes

For a dairy-free version, substitute coconut cream and almond milk for the heavy cream and whole milk.
The small dice for the apples ensures they distribute evenly throughout the ice cream without creating icy chunks.
For a stronger apple flavor, try reducing 1 cup of apple cider down to 1/4 cup and adding it to your apple pie filling.
If you don't have an ice cream maker, pour the chilled base into a shallow container and freeze for 30 minutes, then vigorously whisk to break up ice crystals. Repeat every 30 minutes for 2-3 hours before folding in mix-ins.

Nutrition

Calories: 325kcalCarbohydrates: 32gProtein: 3gFat: 21gSaturated Fat: 12gCholesterol: 145mgSodium: 165mgFiber: 1gSugar: 28g
Keyword Apple Pie Ice Cream, Caramel Apple Ice Cream, Homemade Ice Cream, Fall Dessert
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