Apple Ice Cream is a creamy and delicious dessert that combines the flavors of sweet apple butter and salted caramel. It’s layered with a crunchy graham cracker streusel for added texture and makes a perfect treat for any season. This easy-to-make recipe gives you a smooth and rich ice cream that everyone will enjoy.
Why We Love This Apple Ice Cream
There’s something magical about Apple Ice Cream that makes it more than just a dessert. The combination of smooth ice cream, rich apple butter, and velvety salted caramel creates layers of flavor that melt together perfectly. The addition of graham cracker streusel adds a crunchy texture, giving each spoonful a satisfying bite. It’s versatile, impressive for special occasions, and surprisingly simple to make at home. You don’t need an ice cream machine—just a few ingredients and a little patience in the freezer. This recipe is the perfect way to enjoy fall flavors without the fuss, making it ideal for both experienced bakers and first-time ice cream makers.
Ingredients for Apple Ice Cream
Homemade Salted Caramel Sauce
- 200 grams granulated sugar
- 60 mL water
- 85 grams salted butter, softened
- 120 mL heavy cream
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract or vanilla bean paste
Graham Cracker Streusel
- 56 grams salted butter, melted
- 50 grams light or dark brown sugar, lightly packed
- 40 grams all-purpose flour, spooned and leveled
- 60 grams graham cracker crumbs
- 1 tsp ground cinnamon
- Tiny pinch fine sea salt
Apple Ice Cream
- 480 mL cold heavy whipping cream (18 ounces)
- 396 grams sweetened condensed milk
- Tiny pinch fine sea salt
- 1 Tbsp vanilla bean paste
- 135 grams apple butter, homemade or store-bought
How to Make Apple Ice Cream
Start by preparing your salted caramel sauce. Combine sugar and water in a medium saucepan, swirling to immerse the sugar. Heat over medium heat until the sugar fully dissolves, then simmer on medium-low until it turns a rich amber color. Avoid stirring directly—gently swirl instead. Once the desired color is reached, remove from heat and incorporate softened butter carefully. Pour in heavy cream while stirring slowly, then finish with salt and vanilla. Set aside to cool.
Next, prepare the graham cracker streusel. Melt butter in a medium bowl, then combine with sugar, flour, graham cracker crumbs, cinnamon, and salt. Mix with a fork until pea-sized chunks form. If the mixture is too wet, add flour one teaspoon at a time until it crumbles easily.
For the ice cream base, whip the cold heavy cream in a stand mixer or large bowl until stiff peaks form. Add sweetened condensed milk, apple butter, vanilla paste, and a pinch of salt, then mix gently until fully combined. Layer one-third of the ice cream into a deep pan, adding dollops of apple butter and a drizzle of cooled caramel sauce. Swirl with a knife and sprinkle generously with streusel. Repeat for the next two layers, ensuring each is evenly distributed. Cover and freeze for at least eight hours or overnight. The result is a creamy, layered dessert with bursts of caramel and apple flavors complemented by a crunchy topping.
How to Serve Apple Ice Cream
Serving Apple Ice Cream is as simple as scooping and enjoying. For a visually appealing presentation, cut into neat slices or scoop into bowls and add a small drizzle of extra caramel sauce on top. The layers of apple butter and streusel create a stunning contrast in every serving. This ice cream pairs wonderfully with warm apple pies, cinnamon-spiced desserts, or even as a topping for pancakes or waffles. You can serve it directly from the freezer, but letting it sit for a few minutes at room temperature will make scooping smoother and allow the flavors to shine. Guests will be impressed by the depth of taste and texture in each spoonful.
Expert Tips: Apple Ice Cream
To make the best Apple Ice Cream, start with cold ingredients for a smoother texture. Beat the cream just until stiff peaks form to avoid over-whipping. When making caramel, always monitor the color closely, as sugar can burn quickly. For a more pronounced apple flavor, consider using homemade apple butter. The streusel adds crunch, so ensure it’s evenly crumbled over each layer. Swirling the caramel and apple butter gently helps maintain distinct layers while blending the flavors. Lastly, use an airtight container to freeze the ice cream to prevent ice crystals from forming, keeping it creamy and smooth for longer.
How to Store Apple Ice Cream
Proper storage ensures your Apple Ice Cream stays fresh and creamy. Cover it tightly with a lid, plastic wrap, or aluminum foil and place it in the coldest part of your freezer. Avoid frequent opening, as exposure to air can cause freezer burn and affect texture. Stored correctly, the ice cream can last for up to two weeks without compromising flavor. If ice crystals form on the surface, gently stir before serving to restore the creamy consistency. Labeling the container with the preparation date helps you keep track of freshness and enjoy your dessert at its best.
Variations of Apple Ice Cream
You can customize Apple Ice Cream in many ways to suit your taste. Add chopped nuts like pecans or walnuts to the streusel for extra crunch. Swap apple butter for pear or pumpkin butter for a seasonal twist. For a dairy-free version, use coconut cream instead of heavy cream and a plant-based sweetened condensed milk alternative. Mixing in a few cinnamon or nutmeg sprinkles enhances the warm autumn flavor. You can also layer it with crushed ginger snaps or oatmeal cookies for a different texture experience. Experimenting with these variations allows you to create a unique dessert each time while keeping the classic charm intact.
Frequently Asked Questions about Apple Ice Cream
Can I make Apple Ice Cream without an ice cream machine?
Yes! This recipe doesn’t require a machine. The whipped cream and sweetened condensed milk method allows you to create a creamy texture without churning.
How long should I freeze Apple Ice Cream?
Freeze for at least eight hours or overnight for the best texture and flavor. This ensures the layers set properly.
Can I use store-bought apple butter?
Absolutely. Store-bought apple butter works fine, but homemade apple butter provides a richer, more natural flavor.
How can I prevent the caramel from crystallizing?
Avoid stirring directly, swirl the pan gently, and brush any sugar crystals on the pan’s edges with a wet pastry brush if needed.
Can I prepare Apple Ice Cream in advance?
Yes. You can assemble the ice cream layers a day before serving and keep it in the freezer. Just ensure it is tightly covered to maintain freshness.
Apple Ice Cream
Equipment
- Medium Saucepan
- Large mixing bowl
- Deep pan or container
Ingredients
- 200 grams granulated sugar for caramel sauce
- 60 mL water for caramel sauce
- 85 grams salted butter softened, for caramel sauce
- 120 mL heavy cream for caramel sauce
- 1/2 tsp fine sea salt for caramel sauce
- 1 tsp vanilla extract or vanilla bean paste for caramel sauce
- 56 grams salted butter melted, for streusel
- 50 grams brown sugar light or dark, for streusel
- 40 grams all-purpose flour for streusel
- 60 grams graham cracker crumbs for streusel
- 1 tsp ground cinnamon for streusel
- pinch fine sea salt for streusel
- 480 mL heavy whipping cream cold, for ice cream
- 396 grams sweetened condensed milk for ice cream
- pinch fine sea salt for ice cream
- 1 Tbsp vanilla bean paste for ice cream
- 135 grams apple butter homemade or store-bought, for ice cream
Instructions
- Prepare the salted caramel sauce: In a saucepan, combine sugar and water, swirling to immerse sugar. Heat until dissolved, then simmer until amber, avoiding direct stirring.
- Remove from heat and carefully add softened butter, then slowly stir in heavy cream, salt, and vanilla. Set aside to cool.
- Prepare the graham cracker streusel: In a bowl, mix melted butter, brown sugar, flour, graham cracker crumbs, cinnamon, and salt until pea-sized chunks form.
- For the ice cream base, whip the cold heavy cream until stiff peaks form. Gently fold in sweetened condensed milk, apple butter, vanilla paste, and a pinch of salt.
- Layer one-third of the ice cream mixture into a deep pan, adding dollops of apple butter and a drizzle of cooled caramel sauce. Sprinkle with streusel.
- Repeat layers until all ingredients are used. Cover and freeze for at least eight hours or overnight.
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