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Caramel Apple Ice Cream

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makes about 8 servings



Ice Cream

  • 1 Tbsp butter
  • 1 Tbsp brown sugar
  • pinch of salt
  • 3 small Granny Smith apples, or 2 small, peeled and large-diced
  • 1 pint heavy whipping cream
  • 1/4 tsp pumpkin pie spice
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup caramel sauce

Cinnamon Sugar Pie Crust Cookies (optional)

  • 1 pie crust, pre-made
  • 1 Tbsp butter, melted
  • Cinnamon Sugar (3 Tbsp sugar + 1 tsp cinnamon combined)


  1. In a medium sauce pan melt 1 Tbsp butter. When melted, add your diced apples, pinch of salt and brown sugar.
  2. Cook on medium-low heat until apples are soft, about 10 minutes. Set aside to cool.
  3. In a mixing bowl, beat together your whipped cream and pumpkin pie spice with whisk attachment, until stiff peaks form, about 1 minute 30 seconds – two minutes.
  4. Fold in your can of sweetened condensed milk.
  5. When apples are cooled, fold into your whipped cream mixture.
  6. Place in a freezer safe container.
  7. Drizzle your caramel sauce on top of the whipped cream mixture and swirl in with a knife. You don’t want your caramel to mix in, but leave ribbons through out the ice cream.
  8. Freeze for at least 6 hours.

Cinnamon Sugar Pie Crust Garnish

  1. Preheat oven to 400°
  2. On a round baking pan (I used my pizza pan) unroll the pre-made pie crust.
  3. Brush with melted butter and sprinkle with cinnamon sugar.
  4. Cut into strips or wedges using a pizza cutter, or even a cookie cutter.
  5. Bake for 10 minutes until golden brown and crisp.
  6. Garnish ice cream with pie crust cookies and drizzle with extra caramel.

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